Open Access Articles- Top Results for Advocaat


This article is about a liqueur. For the Scandinavian professional title for lawyers, see Advokat. For the Dutch football manager, see Dick Advocaat. For fictional professor, see GrimGrimoire#Professors.

Advocaat or Advocaatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar and brandy.[1] The rich and creamy drink has a smooth, custard-like flavor and is similar to eggnog. The typical alcohol content is generally somewhere between 14% and 20% ABV. Its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla and sometimes cream (or evaporated milk). Notable makers of advocaat include Bols, Cooymans, Darna, DeKuyper, Dwersteg, Jansen, Verpoorten, Warninks, and Warners.

Types and uses

A bottle of advocaat

Thick advocaat is sold mainly on the Dutch and Belgian market, though in lesser quantities it can also be found Germany, Austrian, and Tyrolean markets. It is often eaten with a little spoon, while a more liquid version is sold as an export. Thick advocaat contains egg yolks, and is used as a waffle topping and as an ingredient for several kinds of desserts such as ice cream, custards and pastries. It is also served as an apéritif or digestif in a wide glass with whipped cream and cocoa powder sprinkled on top.

In the export variety whole eggs are used. The best known cocktail using advocaat is the Snowball: a mixture of advocaat, sparkling lemonade and sometimes lime juice, although this is not required for the drink. Another is the Fluffy duck, made with rum. A highly popular advocaat-based beverage is the Bombardino, a drink commonly found in Italian ski resorts, particularly the Italian Alps, made by mixing advocaat, brandy, and whipped cream.[2]

Related drinks

The Polish equivalent called ajerkoniak (de: Eier—eggs; fr: Cognac) is based on vodka instead of brandy, despite what the name may suggest.

Rompope of Mexico, and Sabajón of Colombia are very similar liquors based on egg yolk and vanilla. Some varieties have additional flavourings.

See also


  1. Rinsky, Laura Halpin; Glenn Rinsky (2009). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Hoboken, N.J.: John Wiley & Sons. p. 3. ISBN 0-470-00955-1. OCLC 173182689. 
  2. "Bombardino-Calimero". 12 Bottle Bar. 9 December 2010. Retrieved 7 February 2012. 

External links