Make your own Dutch eggnog with this easy recipe. It is delicious served in little glasses with whipped cream or incorporated into baked goods for Easter or any other festive occasion.
It’s not often that I make a baked good that I don’t like. I started with coconut macaroons for my dad, and now I made my own eggnog, which went straight to my sister who loves advocaat.
When you buy Dutch eggnog from the grocery store it is usually brandy based. I don’t particularly like the burning aftertaste, so when I read about making eggnog with vodka I knew that was a sign!
Fair is fair, I am still not particularly fond of eggnog, but I find this version much tastier. So here it is: this recipe lets you make your own Dutch eggnog, with vodka of course. The recipe has been a request from my readers for years and it will work great in all sorts of Easter and Christmas recipes.
While both drinks use roughly the same ingredients, the eggnog made in the US is very different. It is usually much more liquid and can be poured rather than scooped which is the case for Dutch eggnog. It is also made with fresh dairy cream, while Dutch eggnog is made without dairy.
The American version is usually made with whipped egg whites (and the Dutch one with egg yolks) giving it a frothy appearance and is served during Christmas times most often. Advocaat is popular around Easter and Christmas.
American eggnog is served with cinnamon and ground nutmeg. Dutch eggnog is often served with whipped cream, but can also be used in other baking recipes. So same name, but a very different end result.
While eggnog is quite famous in the states a funny thing is that we Dutch like to call our eggnog ‘advocaat’ which literally translated means “lawyer”. Funny right? Eggnog is one of those alcoholic beverages that is popular for its use in other dishes. You make it with fresh egg yolks, sugar and brandy or gin. It’s a holiday favorite in the Netherlands.
The combination of these ingredients creates a creamy texture, a sweet taste all its own, but also a slightly bitter, burning aftertaste due to the brandy.
This creamy drink has a high alcohol content, which is why advocaat is often served as an aperitif, a dessert, or simply as a little Sunday afternoon treat. There is a good reason why it is served in very small glasses and is often topped with some delicious dollop of whipped cream. You eat it with a small spoon. It’s like a pudding but with a lot of alcohol in it.
Advocaat or Dutch eggnog has been drunk/eaten in the Netherlands and Belgium for hundreds of years. The earliest known mention dates back to the 17th century, when it was described as an egg and brandy drink consumed by the Dutch elite. It makes for a wonderful holiday cocktail for sure!
While Dutch eggnog can be used all on its own, it is also delicious used in cakes and desserts.
For example, it worked really well as a filling for the Snow Star Cake (a very Dutch cake!) shown in the picture below.
The creaminess of eggnog is also delicious in sponge cake, chocolate cake, on a shortcrust base, or with a scoop of vanilla ice cream. And let’s not forget the whipped cream. Dutch eggnog and whipped cream are best friends.
In my opinion, it hasn’t been very popular as a drink (it was mainly something elderly people would enjoy) in recent years, but I think that’s starting to change as it can really give a sweet cake or dessert a special twist.
TIP: When making this, heat the mixture to 62˚C (144˚F) at some point. This is where a candy thermometer comes in handy.
You absolutely can. One of my readers also mentioned that you can make it with liqor 43. Lots of fun variations to think of! Adding a little cinnamon is also delicious.
You could make an eggnog cream by very carefully whisking 100 ml of real dairy cream through the final mixture. However, I haven’t tried this myself.
They are still raw eggs, so there is always a risk. If you are making this recipe for a high-risk group, see if you can find pasteurized egg yolks at a grocery stores and use those to make the eggnog.
To fix this, you can dissolve some gelatin in it if necessary (if it’s still lukewarm), but it shouldn’t be necessary if you followed the sugar thermometer process properly.
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