Getting in the spirits

I don't know what it is about cold weather and the holiday season that makes me want to make (and drink) homemade liqueur. This next one is unique as far as page 1 of my google search is concerned: Thai Iced Tea Liqueur. Whatdya think? Here's the plan.

2 (15 oz.) cans evaporated milk
1 can condensed milk
1 c brandy, vodka, or whiskey
4 heaping Tbsp Thai tea powder

Heat the evaporated milk to a simmer. Add the tea powder and let it steep for about 5 minutes and then strain it through a fine mesh sieve or cloth into a clean bowl. Stir in the condensed milk and the liquor. Transfer it to a clean bottle and chill before serving over ice. It's creamy like Baley's, rich and sweet like Thai iced tea. Success!

Alstublieft!

I once paid a visit to Brother Jeffrey in Holland, and among all the other great things the Dutch have to offer like fresh herring, Belgian beer, windmills, and warm stroopwafels, I tasted advocaat, the Dutch eggnog. It came in a bottle, but even so, it was fantastic, so thick it had to be eaten with a spoon. I've always loved eggnog, the thicker the better. When it's done up right, advocaat has little to do with milk and everything to do with egg yolk and brandy. Since that day, I had been searching American liquor stores for the real deal, finding only flimsy, watered down pretenders.

Thank goodness for the internet, and thanks to Karin Engelbrecht, who posted this amazing recipe. I whittled it down to a two-serving dish tonight to give it a try, and I nearly ate the two servings myself when it was still warm in the cup.

Jeff, if you're reading this, you should be reaching for a whisk and some eggs right now.

Advocaat, for two

2 egg yolks

dash of salt

50 g or 1/4 c sugar

70 ml or 1/3 c brandy (I used the $10/bottle kind)

dash of vanilla extract

Have ready a saucepan with some simmering water in it. In a glass measuring cup or small pan, whisk together the yolks, salt, and sugar until thick and creamy. Continue whisking as you drizzle in the brandy until it is all incorporated and the mixture is smooth. Place the cup/pan into the water bath and whisk, whisk, whisk, until the mixture is thick enough to coat the back of a spoon. Don't let it get hot, just warm and thick. Take the advocaat off the heat and whisk in the vanilla.

Serve in small cups or cordial glasses with spoons and a dash of nutmeg.

I like the story behind this dish, too. From the almighty Wikipedia comes this tale:

The original advocaat was a liquor made by the Dutch population of Suriname and Recife with avocados. Upon returning to the Netherlands, where avocados were not available, a similar texture was achieved with thickened egg yolk. The original Aztec name of the fruit, ahuacatl, was transliterated to Spanish as "abogado", the Spanish word for lawyer. Thus it was translated to many other continental languages as their word for lawyer. This led to the misidentification of the name's origin as relating to the Dutch legal community (advocaat is Dutch for lawyer.)

Warmin' the Soul

Still alive, still cooking, just moved into a new place and we're just getting sorted out here. The kitchen's a little smaller, there's no room for the grill anymore, and the tomatoes are going to have to fight for space on the stoop. That won't stop me from dishing out a heapin' helpin' of goodies, though.

The holiday season is fast approaching, and the first cold weather is really starting to settle into the Pittsburgh area. This means that surely I'll need something to warm me and my guests up. Since the ginger liqueur was a big hit last year, I'm making it again. In case you need that recipe again, go here. Good stuff!