
I have a lot of 98% home made alcohol at home. some made of barley malt (whisky), 40L made of wine (brandy). So I decided to make 20-30L of drinks for summer time. One receipt I decided to make is Irish Cream another Advocaat.
Advokat or Advocaat or Egg Cognac is made of egg yolks, sweetened condensed milk and vanilla extract. I learned over years to put egg yolks over a fine strainer to get rid of thin skin that surrounds egg yolks. This skin mixed with alcohol turns in hard and unpleasant protein cloth
I know Americans drink Eggnog to Christmas. Do you add alcohol to that alcohol free stuff sold in groceries to get better experience?
In Europe it's sold already mixed with alcohol under Names Advokat or Eierlikör in Garman speaking countries.
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