️ How To Make ADVOCAAT LIQUEUR - LIVE with Rob's Home Bar
Join us LIVE at Rob's Home Bar for a special holiday treat as we craft our classic Advocaat Liqueur! Perfect for the festive season, this rich and creamy Dutch delight is a must-try for any home bartender. Whether you're following along with your ingredients ready to mix or just tuning in for some lively banter and mixology insights, you're in for a treat. We'll be blending eggs, sugar, and spirits to create a smooth, velvety Advocaat, perfect for your holiday celebrations. Share your questions, toast with us, or just enjoy the show - every participant adds to the festive spirit! Don't miss this delightful mixology journey where tradition meets modern flair.
#AdvocaatLiqueur #HolidayCocktails #RobsHomeBar #MixologyMagic #DIYLiqueur #FestiveSpirits ????????
German Egg Liqueur - a quick and easy recipe with the perfect kick
Eggnog doesn‘t have the same kick as German egg liqueur. Since we ran out of egg liqueur and can’t get it in our stores we made it ourselves.
I was truly surprised how easy & quick that was and how authentic its taste is.
There are various similar recipes in the internet. I can’t tell which version is best but know that my recipe beats 90x% of egg liqueurs I tried including Selfmade egg liqueur from a German bakery.
Here is what I used:
8 egg yokes
150g unbleached cane sugar
100g powder sugar
220 ml Wodka
30 ml white rum
FYI I still had lots of undisolved brown sugar in the bowl so I guess 150g of powder sugar should be enough … it doesn’t need to be that sweet.
Advocaat | Dutch Eggnog Liqueur | Eierlikör & How to Use It
Advocaat, a liqueur made from egg yolks, comes from the Netherlands and is also enjoyed in the neighboring countries of Belgium and Germany. In this video I show you how to make the liqueur. At the end of the video I give you an idea for how to use it by making an Italian Bombardino.
A printable recipe for the Advocaat can be found at this link:
A printable recipe for the Bombardino can be found at this link:
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How to Make Advocaat - The Homemade Dutch Holiday Liqueur (Alternative to Eggnog)
Homemade Advocaat. Thanksgiving, Christmas and winter holiday liqueurs or alcoholic drinks or cocktails are often egg-based, but this may be the best of the bunch. This one is certainly less popular than it's English counterpart, Eggnog, at least in the States. It's a welcome change from the standards, however.
There are commercially bottled pre-made versions available, but you're never going to beat making it from scratch. It's easy to master and doesn't take too long. From cracking eggs to bottling will only take you about 15-20 minutes.
It can be sipped straight, with a little whipped cream and/or nutmeg, or mixed to make some cocktails (which will be coming soon). So, a bottle of it will have a few applications depending on you and your guests' tastes. It's a great winter cocktail that's perfect for the holidays. It tastes like it belongs in a ski lodge or just wrapped in a sweater, warming your bones by a fire.
There's no need to use a $35 bottle of brandy on this one. Feel free to grab an E&J or Paul Masson, which is what I used in the video. It's going to serve you well without going overboard on a fancy brandy.
If you're squeamish about the vanilla bean seeds, and want to use the Vanilla Extract, please note that the Solmonson's in their book, 12 Bottle Bar, opt for the extract route and instead of adding to the mixture before the brandy, they add the Vanilla Extract when they pull the mixture off the heat, just before bottling it. It won't have the little seeds that make it look like vanilla bean ice cream and one could argue that the vanilla flavor profile could be altered, but if you want to go that route, who am I to stop you. I prefer the Vanilla Bean and the seeds, but if you're whipping this together with the ingredients you have laying around the house, you'll be fine with Vanilla Extract. Either way, you'll have a delicious and decadent holiday drink that's a welcome change of pace from the usual holiday fare. Cheers, or as the Dutch say, Proost!
Recipe:
10 Egg Yolks
1.5 cup (355ml) Brandy
1.3 cup (315ml) Sugar
0.5 tsp (2.5ml) Salt
1 Vanilla Bean (2 tsp Vanilla Extract)
Separate the Yolks from the Whites. Add the Salt and Sugar to the Yolks. Split the Vanilla Bean, scrape out the seeds and add it to Yolks. Thoroughly whisk it up. Slowly stir in the Brandy. Transfer the mixture to a pot, add the Vanilla Bean Pods turn it on low heat and stir until the mixture coats the back of your spoon. Then transfer the pot to an ice bath until the surface of the pot is cool to the touch. Strain out the mixture, in particular, the Vanilla Bean Pods. Bottle the Advocaat and store it in the refrigerator.
Yield: 3 Cups (700ml)
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Items Featured in This Episode
Paul Masson Brandy
Simply Organic Vanilla Extract
Wholesome Sweeteners