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Print this Recipe    Advocaat

ADVOCAAT (DUTCH EGGNOG)

10 large eggs
1/2 tsp salt
275 g sugar
4 dl cognac
1 1/2 tsp vanilla

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.

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