There are several variations, using rum rather than brandy, or including espresso in the mix. The espresso version is sometimes called a calimero. And nowadays, the younger set will add Red Bull instead.
I’ve adapted a traditional egg nog recipe here to make your own. I did find some recipes on line for Advocaat, but all seemed to be variations of one particular recipe which called for an unbelievable amount of sugar – 29 ounces, which is over 3 cups. This version, with approximately 3 ounces, was plenty sweet. Some recommend letting the mixture ‘age’ for a week in your refrigerator, but who plans that far in advance? It is traditionally served in a clear cup or glass.
- 1 part rum or brandy
- 1 part homemade Advocaat or Egg Nog or Vov
- Sweetened whipped cream
- 1 part rum or brandy
- 1 part homemade Advocaat or Egg Nog or Vov
- 1 part espresso
- Sweetened whipped cream
- 4 egg yolks
- ⅓ cup (65g) sugar, plus 1 tablespoon (12g)
- 2 cups (.5l) whole milk
- 1 cup (.25l) heavy cream
- 6 ounces (.175l) brandy
- 4 egg whites
- Heat the Advocaat and rum or brandy in a small saucepan. If you have a cappuccino machine, you can use the steamer to heat.
- Top with sweetened whipped cream. Serve.
- Heat the Advocaat, rum or brandy, and espresso in a small saucepan. Again, you can also heat using your cappuccino machine.
- Top with sweetened whipped cream. Serve.
- Using a mixer, beat the egg yolks until they are light in color.
- Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved.
- Add the milk, cream, and brandy. Transfer to another bowl.
- Place the egg whites in the bowl of the mixer and beat to soft peaks.
- With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Fold the egg whites into the egg yolk mixture.
- This can be stored for up to a week in your refrigerator.







































