Recipe#6296

Title: ADVOCAAT (DUTCH EGGNOG)

  Food & Wine RT [*] Category 6, Topic 33 Message 6 Mon Jan 04, 1993 J.BOLLER
  [Jacquie]           at 21:29 EST
  
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
  Cookbook echo moderator at net/node 004/005

  10                    Eggs
     1/2                Level teaspoon salt
 275       g            Sugar
   4       dl           Cognac
   1                    1/2 level teaspoons vanilla
                        -essence (extract, I think)
  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.
  
  Also, might I add, that advocaat is nothing like the eggnog here in
  America...it is thick and creamy---not foamy at all. Boy, is Advocaat
  delicious!
  
  (I usually get a bottle of it from the Dutch-America store and skip the
  above...:)
  
  This delicious Dutch drink is actually eaten with a spoon!
  
  One more from FROM HOLLAND WITH LOVE...the Dutch National drink!!