»Eggnog à la Colette«

Our recipe for »Eggnog à la Colette« should tide you over until our brasserie is able to reopen.

Dominik Obermeier, Head Chef of our Brasserie Colette in Berlin, reveals how easy it is to make our popular version of egg liqueur at home.

Ingredients

  • 250 g vanilla sugar
  • Zest of half an orange
  • 70 ml milk
  • 70 ml cream
  • 8 egg yolks
  • 150 g sweetened condensed milk
  • 130 ml ethyl alcohol (96%)

Method

Bring the milk, cream and sugar to the boil until the sugar has completely dissolved. Then pour the mixture onto the egg yolks in a mixing bowl. Add the vanilla, condensed milk and zest of half an orange to the bowl. Place the mixing bowl over a bain-marie and stir until the mixture starts to thicken. Then add the ethyl alcohol and continue stirring until the advocaat has the desired consistency.

Pour into bottles or enjoy straight away. We hope you have fun making this recipe. Santé!

Berlin
Vis à vis with KaDeWe – Your Brasserie Colette Tim Raue.
Mon - Sun
12:00 am - 3:00 pm
Mon - Sun
6:00 pm - 11:00 pm
Make a reservation

Passauer Straße 5–7
10789 Berlin

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Constance
In the middle of the old town of Constance - your Brasserie Colette Tim Raue.
Wed - Sun
12:00 pm - 3:00 pm
Wed - Sun
6:00 pm - 11:00 pm
Make a reservation

Brotlaube 2a
78462 Constance

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Munich
In the middle of the beautiful Glockenbachviertel - your Brasserie Colette Tim Raue.
Mon - Sun
6:00 pm - 11:00 pm
Make a reservation

Klenzestraße 72
80469 Munich

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