In the old days new mothers and their visitors were served Caudle, a combination of white wine, eggs, sugar, cloves, raisins, nutmeg and cinnamon. The idea was to strengthen the new mother and of course to celebrate the occasion. Dutch master Jan Steen painted De Kandeelmakers (The Caudle Makers) around 1665. Note the nutmeg grater!
The ingredients are not too dissimilar to those of Eggnog. Basically this is custard infused with various spices, such as vanilla, nutmeg, cinnamon and cloves. The custard is enriched with whole cream, rum/brandy/whisky/cognac and whipped egg white. Our Eggnog was very tasty, creamy and soft with the right push from the cognac. The spices worked really well, especially the nutmeg. We suggest not adding cream because it actually doesn’t bring much other than a fatty feeling in your mouth.
A less complex version is Ajerkoniak from Poland. It combines egg yolks with non-sweetened condensed milk, sugar and vodka (or plain alcohol). The result is a strong, smooth and sweet drink. The vodka worked very well with the eggs but we thought the condensed milk was a bit too present.
Making Caudle, Ajerkoniak or Eggnog begins with whisking sugar and egg yolks until it’s smooth, pale and creamy. This is called whisking the eggs ruban and may take 10 minutes. Interestingly the result is a dish in its own right called Kogel Mogel.
We also prepared Advocaat from the Netherlands. It is a combination of eggs, alcohol and sugar (so no milk, cream or spices). It can be enjoyed as a drink (but our grandmother used a small spoon, probably because she didn’t want to be heard slurping). Our version is a bit thicker, making it ideal as a dessert.
What You Need
- 2 Egg Yolks
- 25 grams of Sugar
- 50 ml of Brandy, Gin or Vodka
- Whole Cream
What You Do
Mix the egg yolks and the sugar well. It doesn’t need to become ruban but some increase in volume is needed. Now gently add the brandy, gin or vodka. Transfer to the microwave and very gently heat the mixture. We used one interval of 10 seconds to start with and continued with intervals of 5 seconds. In total only 55 seconds on 30% power. Stir well after every interval until it becomes thick. The consistency must be similar to a thick pastry cream (crème pâtissière). Cool quickly and store in the refrigerator. Serve with some whipped cream.
PS Obviously you need fresh eggs when making Ajerkoniak, Eggnog, Kogel Mogel, Advocaat, Mayonnaise, Sabayon, Béarnaise, Kimizu et cetera. We don’t think eating fresh, organic eggs is a problem. Eating all kinds of additives, chemicals such as E102 – Tartrazine to make commercial Advocaat look as yellow as real Advocaat, unclear syrops, modified milk ingredients, guar gum, monoglycerides etcetera, that’s a problem.
Cook and Drink 