Indian-Spiced Advocaat

Topping your advocaat with whipped cream and freshly ground nutmeg is a must.

Advocaat: A Creamy Dutch Christmas Classic Reimagined

Advocaat, a velvety smooth liqueur hailing from the Netherlands, is a treat steeped in tradition. Made with a luxurious blend of egg yolks, sugar, and brandy, this golden concoction is often enjoyed neat, in cocktails, or as a festive dessert topping. Its creamy texture and rich, custard-like flavor evoke feelings of indulgence and comfort, making it a holiday staple in many European households. But what if this classic could take on a new life, enhanced with the bold, aromatic spices of Indian cuisine?

By incorporating Indian spices like nutmeg, cardamon, cinnamon, and turmeric, Advocaat transforms from a traditional European dessert drink into a global fusion masterpiece. Picture the warmth of cinnamon and cardamom mingling with the liqueur's creamy base, adding a spicy kick that contrasts with its sweetness. These spices not only enhance Advocaat’s flavor profile but also introduce a complexity that pairs beautifully with its smooth texture. Plus, the turmeric adds a deep layer of yellow.

Experimenting with these spices also opens the door to creative pairings and presentations. Imagine serving spiced Advocaat as an after-dinner digestif, perhaps topped with a sprinkle of saffron for an elegant finish. Or, mix it into a cocktail with chai tea or mix with soda water to create another fun cocktail - The Snowball.

Indian-Spiced Advocaat

Ingredients 

• 10 fresh egg yolks

• 1/2 teaspoon salt

• 1 1/3 cups sugar, plus two tablespoons

• 1/2 teaspoon ground cinnamon (more or less to taste)

• 1/4 teaspoon ground tumeric

• 2/3 cup brandy or cognac 

• 2/3 cup Cardamom vodka*

• 2 teaspoons vanilla extract

• 1 cup heavy whipping cream

• Fresh nutmeg, for garnish

Special Equipment

• Instant read thermometer 

*Note: To make cardamom-infused vodka, combine 10 green cardamom pods and 2 cups of vodka in a large Mason jar. Seal the jar tightly and store it in a cool, dark place for 1 week. Shake the jar every other day to ensure even infusion.

Serves 8

Directions

1. Fill a medium saucepan with about three inches of water and bring it to a boil. Reduce the heat to low, creating a gentle simmer.

2. In a medium mixing bowl, whisk together the egg yolks and sugar until combined. Place the mixing bowl over the simmering water (creating a double boiler) and whisk vigorously until the mixture becomes pale yellow, about 3-5 minutes.

3. Stir in the cinnamon and salt, ensuring they're evenly combined. Gradually whisk in the vodka and brandy, adding a little at a time and allowing each addition to be absorbed by the egg yolks. Continue whisking and heating until the mixture reaches 130°F on an instant-read thermometer and is thick enough to coat the back of a spoon.

4. Remove the bowl from the heat and whisk in the vanilla extract. Transfer the mixture to a container and refrigerate for 4-6 hours or, preferably, overnight to allow it to cool and thicken.

5. To serve, whisk the heavy whipping cream with two tablespoons of sugar until soft peaks form.

6. Pour a small amount of chilled advocaat into a cocktail glass. Top with a dollop of freshly whipped cream and a sprinkle of grated nutmeg.