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Egg liqueur recipes

A sweet, rich, spirit-based liqueur made with egg yolks, flavoured with vanilla and sweetened with sugar.

As the name suggests, advocaat was originally made from avocados, by Dutch plantation workers in former Dutch colonies in South America. Upon returning home, the Dutch tried to get the same thick texture using egg yolks.

Recipes using egg liqueur

Starters & nibbles

Drinks and cocktails

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Buyer's guide

The best-known maker of advocaat is Warninks, but there are similar liqueurs made by other producers. The alcoholic strength is quite low, usually below 20 per cent alcohol by volume.

Storage

Advocaat doesn’t keep as well as most other liqueurs do. Keep an unopened bottle no longer than a year; consume an opened bottle as quickly as possible, within a month (or according to the advice on the label). Once opened, store in the fridge.

Preparation

Advocaat is used in cocktails such as the Snowball or the Creamsicle. It can also be 'eaten' with a spoon as a dessert or used as a topping for ice cream.

Article by Susan Low

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