ADVOCAAT RECIPES

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HOMEMADE ADVOCAAT RECIPE - FOOD.COM



Homemade Advocaat Recipe - Food.com image

This is a is a rich and creamy liqueur. Found this on the web-tender. Normally made from eggs, sugar and brandy. Variations: Substitute 1/4 to 1/2 cup brandy or 1 cup of rum for same volume of vodka. Do try a flavored vodka or rum. Traditional way to serve it is in a wide glass with whipped cream and cocoa powder sprinkled on top. The Recipe #220603 is a very popular drink made with it!

Total Time 15 minutes

Prep Time 15 minutes

Yield 20 serving(s)

Number Of Ingredients 7

1 1/4 cups granulated sugar
3/4 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup vanilla vodka or 1 cup vodka
5 eggs
1 egg yolk
2/3 cup evaporated milk

Steps:

  • Blend all ingredients in a blender for 30 seconds until they are mixed well.
  • Pour into container, cap and refrigerate. Let it age for 1 to 2 weeks to mellow.
  • The color will intensify as it ages, reaching a more traditional light shade of yellow.

Nutrition Facts : Calories 106.9, FatContent 2.1, SaturatedFatContent 0.8, CholesterolContent 64.8, SodiumContent 26.9, CarbohydrateContent 13.5, FiberContent 0, SugarContent 12.6, ProteinContent 2.3

EGGNOG CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Eggnog Cheesecake Recipe: How to Make It - Taste of Home image

I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 16 servings.

Number Of Ingredients 12

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3/4 cup eggnog
1/2 teaspoon rum extract
Dash ground nutmeg
Whipped cream and additional ground nutmeg, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.

Nutrition Facts : Calories 275 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 24g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

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EGGNOG CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 275 calories per serving
  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
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