| 1 | Mix sugars. |
| 2 | Boil milk with half of sugars for two minutes. |
| 3 | Let it cool down. |
| 4 | (for the milk it is easiest to use a pot which can later be used with a mixer). |
| 5 | Mix well (mixer at high speed) the yolks with the other half of the sugars. |
| 6 | Using mixer add to milk. |
| 7 | Then (still using mixer) add alcohol slowly. |
| 8 | (the result is quite fluid, sweet and strong). |
| 9 | Bottle and let rest for two weeks to let the mixture thicken. |
| 10 | Notes: * egg-cognac: a potent sweet alcoholic beverage -- advokaat is the dutch word for egg cognac. |
| 11 | It is highly recommended for a. |
| 12 | I. |
| 13 | (alcohol imbibing) meetings. |
| 14 | This recipe is my modification of a recipe i obtained in poland. |
| 15 | It makes a potent, superb advokaat (or egg-cognac). |
| 16 | The milk and eggs are healthy, the sugar and alcohol are not. |
| 17 | Yield: serves 4-* this advokaat can be drunk or, better yet, eaten with a spoon; it is quite thick. |
| 18 | : difficulty: easy. |
| 19 | : time: 5 minutes preparation, 2 weeks aging. |
| 20 | : precision: measure the ingredients. |
