Homemade Advocaat or Eierlikör

Several Northern European countries enjoy varieties of this creamy, thick egg yolk liqueur which is called Advocaat in Belgium and Holland, and Eierlikör in Germany. Made with egg yolks, and a hefty dose of vodka or gin, it is almost like an alcoholic custard. It is often served with coffee in restaurants, or after a meal. If you find it too thick when it’s finished, you can thin it out with some heavy cream or a little more liquor, depending on how strong you prefer it. I used gin when I made it, and it was fantastic, but the recipe I used asked for vodka, so either of those would work well in this recipe. 

Ingredients:

1 can sweetened condensed milk

8 egg yolks & 2 egg whites

1 tbsp vanilla bean paste or 1 tbsp vanilla extract, or the seeds from one vanilla bean

250 ml vodka or gin

Directions:

1. Combine all ingredients over a double boiler on medium heat and whisk continuously until the mixture thickens, approximately 8 minutes. Make sure to stir continually, and keep the heat rather low, to prevent the eggs from scrambling.

2. Once thickened, remove immediately from heat, and pour into a jar or bottle. (I chose to use a jar, because the liqueur is quite thick.)

The liqueur will keep for several weeks in the refrigerator. 

Recipe adapted from Manu's Küchengeflüster.