Your great-aunt probably has a bottle of advocaat tucked away at the back of the cupboard but let’s be honest, a bottle of yellow booze that’s been gathering dust is not very impressive! Our modern variant, freshly prepared and finished with flowers and plants, gives the image of this vintage drink a nice reboot.
The eggnog (serves eight) requires:
- Viola petals*
- Mint leaves
- Yolks of 8 eggs
- Vanilla pod
- 500ml brandy
- 400g sugar
- Kitchen thermometer
- Eight glasses of water
Get to work
Beat the egg yolks, sugar and seeds from the vanilla pod into a smooth and creamy mixture. Heat this mixture in a bain marie and gradually add the brandy while stirring. Use the kitchen thermometer to keep the temperature below 85 degrees, otherwise the mixture will cook.
Place the mixture in a bowl of cold water when it has reached the correct thickness. Keep stirring until it has cooled completely.
Get your best glasses out of the cupboard (or borrow your great-aunt’s) and fill them with your home-made eggnog. Garnish with viola petals or mint leaves, and it’s ready to serve!
If you pour any leftover eggnog into a sterilised bottle, you can store it for a few weeks!
*Please note: never tuck in to just any old (cut) flower or plant; only use edible flowers from specialist suppliers that have been grown for human consumption.