[Sca-cooks] Advocaat, was Baileys, was Frittering Laurels

[Huette von Ahrens]

I have never made this from scratch.  I was just
passing on a recipe I found on the internet.  I
do have a bottle of Advocaat in my refrigerator
and it is quite tasty and quite pourable although
a bit thick.  I did find another recipe for
Advocaat that had evaporated milk in it, which 
the recipe writer called "Dutch egg nog", but the
bottle of Advocaat that I own tastes more like
zabaglione to me than egg nog, so I posted the 
one I thought appeared to be closer to what I 
have tasted.

Here is the other, different, recipe:

1-1/4 cups granulated sugar 
3/4 teaspoon vanilla 
1/2 teaspoon lemon extract 
1 cup vodka
5 whole eggs 
1 egg yolk 
2/3 cup evaporated milk 

Put ingredients in blender, blend for 30 seconds
or until mixed well. Pour into container, cap, 
and refrigerate. Age for 1 to 2 weeks to mellow.
Color will intensify as it ages, reaching a more
traditional light shade of yellow. 

The majority of recipes for Advocaat that I found
on the internet are the same as the one I posted
previously, below.  The above one I don't like
because of the vodka, lemon extract and the
evaporated milk.  But you may like it better, so
YMMV.

Here is an interesting drink recipe for something

called a Fluffy Duck:

1 part Advocaat
1 part Creme de Cacao
7-Up

Pour the creme de cacao into a chilled margarita
glass one-quarter filled with crushed ice. Add 
the advocaat, and slowly fill with 7-up or soda.
Stir, and serve.

Sounds nummy!

Huette

--- "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net> wrote:

> Also sprach Huette von Ahrens:
> >For the lactose intolerant, how about making
> >advocaat?  I am not sure how old it is, but
> >Bols, who is the premiere company who makes
> it,
> >has been a distillery since 1575, according
> >to their website.
> >
> >Here is an advocaat recipe:
> >
> >10 Eggs
> >1/2 Level teaspoon salt
> >275 g Sugar
> >4 dl Cognac
> >1-1/2 level teaspoons vanilla
> >
> >Separate the eggs and beat the yolks with the
> >salt and the sugar, until the mixture is thick
> >and creamy. Beat in the cognac, very slowly
> and
> >put the mixture into a double saucepan. Heat
> >gently, whisking all the time until the
> advocaat
> >is warm (not hot) and thick. Remove the pan
> from
> >the heat and stir in the vanilla essence. Pour
> >into a jug.
> >Serving Size: 12
> >Advocaat is served in a glass and eaten with a
> >teaspoon. It can also be topped with whipped
> >cream.
> 
> Am I alone in thinking this sounds rather like
> zabaglione? And Bols 
> is a distillery that makes this as a commercial
> product? And just out 
> of curiosity, is it pourable? It sounds like
> it'd be pretty thick...
> 
> Adamantius


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
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