Inspiration: As the child of European parents, I learned to sip Advocaat egg liqueur responsibly at a relatively young age. As an adult I never once bought Advocaat — it was too much a costly extravagance. But still, those bottles of opaque golden goodness continued to beckon at me sideways from the shelves whenever I entered a liquor store.
According to Wikipedia, Advocaat has its origins in the Dutch-inhabited regions of South America, where historically the liquor was thickened with avocados. (Hence the name!) Also known as Eierlikör in Germany, this creamy sweet, eggy and strongly alcoholic drink now has much wider-reaching appeal. And Thermomix fans can make it at home, quickly and easily, at great savings in price.
All memories of Advocaat came flooding back recently, when I watched Matthias making Eierlikör for a German-language Thermomix video demo on YouTube. Too easy! But a quick translation of the German recipe (Thermomix cookbook version) brought my enthusiasm to a screeching halt. The list of ingredients called for “Doppelkorn” alcohol not available here in Canada. Research indicated that rum and whisky are sometimes substituted — but these would not quite match the authentic Advocaat flavour remembered from my youth. (Rum would make it feel more like eggnog, and that’s just not Advocaat.) Using a potent vodka (Absolut 100) at 50%ABV, became the best option.
I’ve read that some people serve extra thick egg liqueur as a form of dessert, with the addition of whipped cream. If you end up with a surplus, there are recipes for Egg Liqueur cake, and Advocaat is commonly used in cocktails. But to me, egg liqueur it is simply an indulgent drink for times when a bit of indulgence is just what you need. To be sipped lightly — so you can really appreciate how the silky texture of combined flavours plays on the tongue so delightfully. Do not be fooled by its pretty appearance though because this Thermomix golden egg liqueur is potent.
Egg Liqueur (Advocaat, Eierlikör)
8 egg yolks (use highest quality eggs for best colour & flavour)
200 g sugar
250 g cream (I used 10% coffee cream)
250 g Absolut 100 vodka (Doppelkorn or similar)
1 vanilla bean (use only the sticky scrapings from inside the bean) If you don’t have vanilla beans at home, you can substitute some of the sugar above with vanilla sugar.
- Combine all ingredients in Thermomix. Cook 8 minutes/70°C/speed 4. Can be served warm, or cold. Transfer to a bottle and keep refrigerated. Fresh, thick egg liqueur will become thinner when cold. Perfect.