Traditional Dutch Advocaat met Slagroom
Advocaat is one of the most uniquely Dutch things in existence — a thick, rich, custard-like liqueur made from egg yolks, sugar, and Dutch genever or brandy. Served in a small glass with a generous crown of whipped cream and a dusting of cocoa powder, it is the quintessential Dutch festive indulgence. You will find it at Sinterklaas celebrations, Christmas gatherings, and any Dutch occasion worth celebrating.
Ingredients
- For the Advocaat:
- 6 egg yolks, at room temperature
- 150g (¾ cup) fine sugar
- 200ml (¾ cup + 1 tbsp) Dutch genever or good brandy
- 1 tsp vanilla extract
- Pinch of salt
- For Serving:
- 200ml (¾ cup) heavy cream, whipped to soft peaks with 1 tbsp sugar
- Cocoa powder or finely grated dark chocolate for dusting
Instructions
- 1
Beat egg yolks, sugar, and salt in a heatproof bowl until pale and slightly thickened, about 3 minutes.
- 2
Place bowl over a pot of barely simmering water (bain-marie), making sure the bowl does not touch the water.
- 3
Whisk constantly for 10–12 minutes until the mixture thickens noticeably and reaches 65°C (150°F). It should coat the back of a spoon.
- 4
Remove from heat and stir in the vanilla extract.
- 5
Gradually whisk in the genever or brandy, a little at a time, until fully incorporated.
- 6
Pour into sterilised bottles and refrigerate. The advocaat will thicken further as it cools.
- 7
To serve: pour a generous measure into a small tumbler, top with a large spoonful of whipped cream, and dust with cocoa powder.
Tips & Notes
Serving Suggestions: • Serve in short tumbler glasses with a small dessert spoon for the cream. • Also wonderful drizzled over vanilla ice cream for a Dutch-style dessert. Dutch Tip 🇳🇱: The traditional Dutch way to eat advocaat met slagroom is to drink the advocaat through the cream — the spoon is only for the slagroom. Never stir them together!
Added by Michael Duregon on 15 August 2026
Reviews & Ratings
Login to rate and review this recipe
LoginNo reviews yet. Be the first to share your thoughts!