Egg liqueur, or “Klötenköm” (Low German), or “advocaat” (Dutch) is an alcoholic beverage made from egg yolk, sugar, and alcohol. Due to its high sugar content it is a liqueur.

It receives its creamy, thick consistency from the addition of egg yolk – which the alcohol emulsifies. Depending on the recipe, milk or cream can also be used. The alcohol content of egg liqueur lies between 14 and 20 vol. %. Egg liqueur is classified according to its egg content. Real egg liqueur contains 140g of egg yolk per litre.

The origins of egg liqueur lie in what is today Brazil. Portuguese and Dutch invaders discovered the delicious beverage from Amazonian Indians in the 17th century. They made “Abacate” from the soft, yellow flesh of avocado. “Abacate” became “Avokadoschnaps” (advocaat) as colonists adapted the drink to their taste and added cane sugar and rum.

When the Dutch were pushed out of Brazil by the Portuguese in 1654, they took the recipe and avocados with them. They cultivated the avocado trees in their Indonesian colonies, which they processed into “advocaat”. They had less success with that in the cooler climes of Europe. So they had to search for a replacement for avocado in their “Avocadoschnaps”.

A Dutchman who was crazy about liqueur finally found a suitable ingredient: egg yolk. In 1876 resourceful gastronomer, Eugen Verpoorten, mixed, according to a recipe that is until today a well guarded family secret, egg yolk, brandy, sugar and other fine ingredients into an egg liqueur composition that equalled “Avocadoschnaps” in terms of its pleasant taste, characterful spiciness, stimulating, full-bodied effect, and pleasant appearance. The egg liqueur had been invented.

Following his example, we have invented RITTER SPORT Advocaat Truffles. Without the need for a coffee party, and even when you are on the go, it ensures high spirits. Cheers!