| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Dutch | Drinks, Usenet | 1 | Batch |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 2 | tb | Vanilla sugar |
| 2 | c | Milk |
| 9 | Egg yolks | |
| 1 1/2 | c | Grain alcohol (95-percent) |
INSTRUCTIONS
Mix sugars. Boil milk with half of sugars for two minutes. Let it cool down. (For the milk it is easiest to use a pot which can later be used with a mixer.) Mix well (mixer at high speed) the yolks with the other half of the sugars. Using mixer add to milk. Then (still using mixer) add alcohol slowly. (The result is quite fluid, sweet and strong.) Bottle and let rest for two weeks to let the mixture thicken. NOTES: * Egg-cognac: a potent sweet alcoholic beverage -- Advokaat is the Dutch word for egg cognac. It is highly recommended for A. I. (Alcohol Imbibing) meetings. This recipe is my modification of a recipe I obtained in Poland. It makes a potent, superb advokaat (or egg-cognac). The milk and eggs are healthy, the sugar and alcohol are not. Yield: Serves 4-8. * This advokaat can be drunk or, better yet, eaten with a spoon; it is quite thick. : Difficulty: easy. : Time: 5 minutes preparation, 2 weeks aging. : Precision: Measure the ingredients. : Laurent Siklossy : Vrije Universiteit, Amsterdam, The Netherlands : siklossy@cs.vu.nl : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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