Dutch eggnog

Advocaat

10 egg yolks
pinch of salt
275 grams / 10 oz. sugar
1½ tsp vanilla essence
400 ml / 1 2/3 cup brandy

Beat the yolks, salt and sugar until the mix is creamy and thick. Very slowly pour in the brandy, but keep on beating the mixture. Pour the mix into a heavy saucepan and heat gently, whisking constantly until the advocaat is warm (note not hot!) and thick. Remove from the heat and pour into a clean bottle.

The ‘advocaat’ should be so thick one could scoop it with a (small) spoon to eat. It usually is served in a wide pony glass with a dollop of whipped cream on top.

Although the name of the beverage translates as ‘lawyer’ or ‘advocate,’ it is more plausible that the word was derived from the Spanish ‘aguacate’ (avocado), the fruit which provides a yellowish, buttery smooth substance also served as a beverage. Advocaat as a drink could also be translated as ‘eggnog.’