“So it doesn’t have any dairy in it?” a friend asked.
“No, just eggs.”
“Then…. it’s not eggnog. There’s no nog.” I agreed, though I wasn’t actually sure about the etymology of the term and wasn’t in a position to look it up at that moment.
Since then, I looked it up. It appears that nog may come from noggin (a wooden cup) which comes from nog, ale from Norfolk, England. Hence: eggnog = eggs + booze = delicious.
I didn’t like eggnog for most of my life. Every year or two I’d buy a carton at Christmas and round it out with some brandy or rum or both, and be unable to finish it. It was just… gummy, weird-tasting, and nasty. I decided I was an eggnog Philistine and that I would probably get along just fine the rest of my life without it. I now know that I was buying cheap-ass eggnog that wasn’t worthy of the name. I don’t remember just how we discovered Clover-Stornetta brand eggnog – dear knows at the price it wasn’t just a spur-of-the-moment extravagance – but it’s become our Christmas heroin. Eggnog is one of those things that you get what you pay for. It’s a good thing it’s only available about seven weeks a year because it would kill us to drink this stuff year-round.
In the Netherlands they make this thing called advocaat, which is sort of a Dutch eggnog. The name may or may not have come from a drink of Suriname made with avocados (the Dutch ruled Suriname for 300 years and there are quite a few Surinamese in the Netherlands). Personally, I can’t get too enthused about the idea of an avocado-based drink, but maybe you had to take what you could get in Suriname.
You can buy advocaat in liquor stores here in the liqueur section and apparently it’s pretty good, but I decided to make it. I found a number of recipes online and they all followed pretty much the same format, varying only by a few ingredients. This is what I came up with. This cannot be considered healthy, but it is delicious.
- 1 dozen eggs
- 1 1/4 cups granulated sugar
- 1 1/4 cups brandy (use good-but-not-great stuff)
- pinch of salt
- 2 teaspoons real vanilla extract
Break all the eggs into a sturdy pan. You can use only the egg yolks if you want, but then you’re stuck with a dozen egg whites. Unless you have plans to make angel food cake and divinity, it might take a while to use all of them.
Add the sugar, brandy, and salt. Place pan over medium heat, whisk to combine, and keep stirring constantly.
If you run into problems with the eggs cooking too fast – i.e. you see bits of scrambled egg – remove pan from heat and employ the stick blender, or pour the mixture into a blender and blitz it.
The mixture should be thick enough to coat the back of a spoon, but don’t sweat it if it isn’t quite that thick.
Add the vanilla and store in covered jars in the refrigerator.
To serve, shake or stir, then pour into liqueur glasses or small cocktail glasses. Top with whipped cream if you like. If your advocaat turns out very thick, eat it with a spoon (as is done in the Netherlands).
You can substitute rum for the brandy. I suppose other liquors like bourbon or Amaretto would be quite tasty also.
This will keep in the refrigerator for about two weeks.