This rich, creamy cocktail is made from homemade advocaat. The custard-like richness of advocaat blends perfectly with Vanilla Vodka, White Crème de Cacao, and Bailey’s Irish Cream for a perfect Easter cocktail.
INGREDIENTS
Homemade Advocaat
- 10 fresh egg yolks
- 1/2 teaspoon salt
- 1 1/3 cups sugar
- 1 2/3 cups brandy
- 2 teaspoons vanilla extract
For the Crème Egg Cocktail
- 1/4 cup vanilla vodka
- 2 Tablespoons homemade advocaat
- 2 Tablespoons White Crème de Cacao
- 2 Tablespoons Bailey’s Irish Cream
- 1 Tablespoon cream (Half & Half)
- Cadbury’s Crème Egg, halved
- Toothpick
DIRECTIONS
- Fill a medium saucepan with 1 inch of water and bring to a simmer over high heat. Reduce to low. Meanwhile, in a large bowl, whisk egg yolks with salt, and sugar until sugar is dissolved and mixture falls from whisk in creamy pale yellow ribbons, about 4 minutes. Whisking continuously, pour in brandy.
- Place bowl over simmering water and cook, whisking continuously, until mixture is thick enough to form a coat on the back of a spoon, about 8 minutes total. (If using thermometer, mixture should reach at least 130°F).
- Remove from heat and whisk in vanilla. Pour into a lidded glass container and refrigerate for a minimum of 6 hours before serving. Store in the refrigerator for up to 1 month.
To make the Crème Egg Cocktail
- Combine all ingredients into a shaker filled with ice. Shake vigorously until chilled. Strain into a chilled martini or cocktail glass. Garnish with a halved Cadbury Crème Egg.
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