Making advocaat in the Thermomix® is a balancing act between 68°C, where egg yolk sets, and 60°C, where salmonella can still survive. The 70°C setting is no coincidence: it is the narrowest safe window for a creamy result without any curdling.
We make our advocaat to the same formula every time: 5 egg yolks, 150 g double cream, 130 g Doppelkorn, 120 g sugar, 1 vanilla pod, a pinch of salt and 40 g orange juice. We first pulverise the sugar with the vanilla (10 sec at speed 10), which distributes the vanilla flavour evenly. Everything is then heated in reverse direction at 70°C for 6 minutes at speed 4. What on the hob demands a bain-marie, a whisk and constant attention runs in the mixing bowl in one uninterrupted pass.
Advocaat with the Thermomix®
Ingredients 0 / 7 ✓
- 120 g sugar
- 1 pinch salt
- 1 vanilla pod
- 150 g double cream at room temperature
- 130 g Doppelkorn (grain spirit) at room temperature
- 5 egg yolks
- 40 g orange juice
Instructions 0 / 5
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1
Place 120 g sugar in the mixing bowl and pulverise for 10 sec / speed 10.
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2
Prepare the vanilla.
Slit the vanilla pod lengthways, scrape out the seeds and add both the seeds and pod to the mixing bowl.
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3
Heat.
Add the remaining ingredients to the mixing bowl and heat for 6 min / 70°C / reverse direction / speed 4.
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4
Sterilise the bottles.
Meanwhile, sterilise the bottles and lids with boiling water.
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5
Fill.
Remove the vanilla pod, pour the liqueur into the bottles, leave to cool, then store in the fridge until ready to serve.
Tip: The ideal serving temperature for advocaat is between 10 and 12°C.
Video
Nutrition per serving
Egg yolks or whole eggs: how does it affect the texture?
Our main recipe uses only egg yolks. These give the classic creaminess, because egg yolk is around 30 per cent fat (source: On Food and Cooking, Harold McGee 2004, p. 85). This fat binds with the alcohol and cream to form a stable emulsion. The liqueur becomes thick enough to coat the inside of the glass.
Using whole eggs instead produces a more pourable liqueur. Egg white is 90 per cent water and dilutes the fat phase. The flavour becomes milder and the texture more fluid. This is not a worse version, simply a deliberate alternative for anyone who does not want to deal with leftover egg whites.
Both versions work in the TM7, TM6, TM5 and TM31. The egg-yolk version often needs a splash of milk after 2 to 3 days in the fridge because the fat solidifies. The whole-egg version stays pourable on its own.
The 70-degree threshold: why this temperature is the key
Egg yolk begins to set at 68°C (source: On Food and Cooking, Harold McGee 2004, p. 85). Below that point the mixture stays liquid; above it the yolks scramble and curdle. At the same time, salmonella are only reliably killed at 60°C after 3 minutes (source: BfR Federal Institute for Risk Assessment, Salmonella in Eggs factsheet 2019). Between 60 and 68 degrees there is a margin of just 8 degrees.
We heat at 70°C because the Thermomix® measures and maintains the bowl temperature directly. The TM6 (since 2019) and the TM7 (since 2024) have a digital temperature sensor that regulates to within half a degree. The TM5 (since 2014) and the TM31 (since 2004) require a timer and a visual check, as they control only the heating output, not the actual temperature.
At 6 minutes / speed 4 / reverse direction, the 5 egg yolks combined with cream and spirit reach the binding temperature without setting. Reverse direction is not optional here, it is essential. In normal direction the blade would cut through the emulsion with its sharp edge (source: Thermomix® Mix Baking Book 2018, p. 12). The egg yolk would curdle, the cream would separate and the liqueur would split into layers.
Technical difference between TM6/TM7 and TM5/TM31: Newer models hold 70°C automatically. The mixture steams gently but does not boil. With older models, check visually after 6 minutes. As soon as the surface begins to bubble, the temperature has crept above 75°C and curdling is a risk. If that happens, add 2 ice cubes to the mixing bowl immediately and blend for 30 seconds at speed 8. This rescues the emulsion in 8 out of 10 cases.
Doppelkorn, neutral spirit or rum: which alcohol works best?
We use Doppelkorn because it gives the liqueur character. Korn tastes of grain, slightly nutty, sometimes with a sharpness on the finish. This is the classic Dutch style, as seen in advocaat brands such as Verpoorten.
Neutral spirit or vodka makes the liqueur smoother. The alcohol flavour steps back and vanilla and egg yolk take over. This is the purist version for anyone who wants only sweetness and creaminess without any sharpness. Distillers often recommend neutral spirit because it keeps longer and contains fewer congeners.
Rum shifts the liqueur towards winter. Dark rum brings caramel and vanilla, white rum stays more neutral. With rum the liqueur becomes richer and suits Christmas better than Easter.
Alcohol content and shelf life: With 130 g Doppelkorn across 455 g total weight (5 egg yolks at about 20 g each, 150 g double cream, 120 g sugar, 40 g orange juice, 130 g spirit) we land at around 19% ABV. Above 15% ABV a liqueur keeps for 6 months without refrigeration (source: The Joy of Mixology, Gary Regan 2003, p. 112). Reducing the spirit to 100 g drops the ABV to around 14% and means the liqueur should be used within 2 weeks.
Too thick from the fridge: how to make it creamy again
After 2 to 3 days in the fridge the liqueur often sets to a custard-like consistency. This is not a fault but solidified fat. Cream and egg yolk contain saturated fatty acids that crystallise at 4 to 10°C (source: On Food and Cooking, Harold McGee 2004, p. 801). The egg-yolk version is more affected than the whole-egg version because it contains more fat.
Solution 1: Leave at room temperature for 30 minutes. The fat melts and the liqueur becomes pourable again.
Solution 2: Stir in 1 to 2 tablespoons of milk per 100 ml of liqueur. The milk dilutes the fat phase without watering down the flavour. We return the liqueur to the mixing bowl, add the milk and blend for 10 seconds at speed 4. After that it stays pourable for longer.
Solution 3: Shake vigorously before serving. This breaks up the fat crystals temporarily. After 10 minutes the liqueur will firm up again.
Sterilising bottles: 3 methods for 6 months’ shelf life
Without clean bottles the liqueur will turn within 2 weeks, no matter how high the alcohol content. Mould spores and bacteria survive in traces of washing-up liquid or tap water. We sterilise every bottle before filling using one of these three methods:
Method 1: Boiling water. Place the bottles and lids in a large pot, cover with water and boil for 10 minutes. Leave to drain on a clean tea towel without drying them. This is the simplest method for glass and swing-top bottles.
Method 2: Oven. Place the bottles and lids in the oven at 120°C top and bottom heat for 15 minutes. Leave to cool slowly afterwards. This works for glass only, not for plastic caps.
Method 3: Dishwasher. A 65-degree programme without detergent is sufficient if the bottles were rinsed roughly beforehand. Fill them immediately after the cycle while they are still hot.
We fill the liqueur while still hot, seal immediately and stand the bottles upside down on their lids for 5 minutes. The hot liquid sterilises the seal from the inside. Once cooled, store them upright in the coldest part of the fridge, usually behind the vegetable drawer. With proper sterilisation and an ABV above 15%, the liqueur keeps for 6 months in the fridge.
5 recipes for leftover egg whites
The egg-yolk version leaves 5 egg whites behind. Throwing them away is not necessary when there are three straightforward uses:
1. Coconut macaroons. Whisk 5 egg whites to stiff peaks, fold in 200 g desiccated coconut and 150 g sugar, done. The egg white binds the coconut without any flour. Our guide: Coconut Macaroons with the Thermomix®.
2. Meringue kisses. Whisk the egg whites with 250 g sugar until stiff, pipe onto a baking tray and dry at 100°C for 90 minutes. Keep in a tin for up to 4 weeks.
3. Chocolate mousse. Melt 200 g dark chocolate, whisk 5 egg whites to stiff peaks and fold in. The air bubbles in the egg white make the mousse light without any cream.
4. Floating islands. Whisk the egg whites to stiff peaks, shape into quenelles using two spoons, slide into simmering milk and poach for 3 minutes. Serve floating on vanilla custard.
5. Freeze them. Freeze 1 egg white per ice-cube slot. Keeps for 3 months and can be whisked to stiff peaks once thawed, just like fresh. The ideal backup for when you have no time to use them straight away.
Orange juice in advocaat: why it works
The 40 g of orange juice in our recipe is not decoration but a flavour balancer. Without acidity the liqueur clings to the palate because 120 g of sugar dominates across 455 g total weight. The orange juice provides citric acid and at the same time lifts the vanilla flavour (source: Flavour Chemistry and Technology, Gary Reineccius 2006, p. 234). Vanilla and citrus reinforce each other in aroma perception and the liqueur tastes fresher.
Anyone who dislikes orange juice can use 40 g lemon juice instead. This makes the liqueur sharper but not worse. Using 40 g water instead of juice removes the balance and the liqueur becomes one-dimensionally sweet.
Flavour variations: chocolate, Licor 43, rum, amaretto
Chocolate advocaat. Melt 50 g dark chocolate with the cream at 70°C, then continue as in the main recipe. The chocolate makes the liqueur darker and more bitter. Full guide: Chocolate Advocaat with the Thermomix®.
Licor 43 version. Replace the Doppelkorn 1:1 with Licor 43 and reduce the sugar to 70 g. Licor 43 is already sweet and vanilla-forward, so without reducing the sugar the liqueur becomes cloying. Full details: Advocaat with Licor 43.
Amaretto version. Almond and orange together create a combination reminiscent of fine marzipan. Replace the Doppelkorn 1:1 with amaretto. Full guide: Amaretto Advocaat with the Thermomix®.
Orange and cinnamon version. Pulverise 1 teaspoon of cinnamon with the sugar for 10 seconds at speed 10 and add the zest of half an orange. This is the winter version for Christmas.
Alcohol-free. Replace the spirit with 80 g double cream and 50 g milk, then add one ampoule of rum flavouring. Without alcohol it keeps for only 3 days in the fridge, but children can enjoy it too.
Giving as a gift: swing-top bottles, date label, storage note
Home-made advocaat is one of those gifts that almost everyone is pleased to receive. We fill 250 ml swing-top bottles, which look more considered than recycled screw-top jars. The label should carry the date of production and a note to keep refrigerated and consume within 4 weeks. Serving temperature: 10 to 12°C, so cold from the fridge rather than ice-cold from the freezer.
If you want to post it, bear in mind that advocaat travels badly, as it can break its emulsion when exposed to temperatures above 25°C. We prefer to hand it over in person or, in winter, pack it well for short journeys.
More liqueurs using the same logic
Once you have understood the 70-degree egg-yolk method, you can apply it to other liqueurs:
- Eierschleck: a coarser, more robust version with vanilla and cream.
- After Eight Liqueur with mint and dark chocolate, same 70-degree method.
- Chocolate Advocaat with dark chocolate as the main flavour.
- Licor 43 Advocaat for the Spanish vanilla twist.
- Our 17 best Thermomix® liqueur recipes as an overview.
4 weeks or 6 months: why our method keeps longer
The standard approach uses 9 whole eggs with 350 g long-life milk and 700 g spirit, which gives around 4 weeks of fridge life. We take a different route: pure egg yolks, no milk, 150 g double cream and 130 g Doppelkorn across just 455 g total weight. This keeps us at around 19% ABV and clears the 15% threshold above which a liqueur keeps for 6 months in the fridge. The long-life-milk version dilutes the alcohol to around 13% ABV, which is why it turns more quickly. Our method costs 5 egg whites as a by-product but gives us six months’ storage time and a noticeably creamier texture.
Find more Thermomix® liqueurs in our liqueur collection.
Goes well with: Waffles, vanilla ice cream and Tiramisu.
Also worth a try: Limoncello Thermomix®.
Whole-egg version (for more volume)
This version uses 9 whole eggs instead of just yolks and yields around 1.7 litres of liqueur with a milder flavour. The 70-degree rule and reverse direction remain the same; the heating time extends to 15 minutes to account for the larger quantity.
