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home > recipes > beverages > advocaat
Dutch Eggnog 10 eggs 1/2 level teaspoon salt 275 g (~1 cup) sugar 4 dL (~1 3/4 cup) cognac 1 1/2 level teaspoons vanilla extract 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. Advocaat is served in a glass and eaten with a teaspoon. It can also be topped with whipped cream.

Advocaat


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keyword: advocaat
ethnicity: dutch
recipes for beverages
recipes by rcoen
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(posted December 31, 2008)

Dutch
Eggnog

10
eggs
1/2 level teaspoon
salt
275
g (~1 cup) sugar
4 dL (~1 3/4 cup)
cognac
1 1/2 level teaspoons
vanilla extract

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. Advocaat is served in a glass and eaten with a teaspoon. It can also be topped with whipped cream.


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