10 egg yolks
1/2 teaspoon salt
1 1/3 cups sugar
1 1/2 cups brandy, or cognac
2 teaspoons vanilla extract
Beat the egg yolks, salt and sugar until thickened. Slowly trickle in the brandy, while still beating. Pour the mixture into a saucepan and warm over a low heat, continuously whisking.
It is important to be patient here. If it boils, the alcohol will evaporate. The Advocaat is ready when it coats the back of a spoon. Now remove the saucepan from the heat and whisk through the vanilla extract.
Serve Advocaat in a wide brimmed cocktail glass, with whipped cream and dust with cocoa powder.
Fold some whipped cream through the Advocaat to create a decadent dessert called Tokkelroom.