A short, dense cocktail that tastes like a Christmas market – but works all year round. The combination of advocaat and chocolate liqueur is classic, but the cream is what really rounds it off. If you like, you can add a pinch of cinnamon or cardamom, but here it’s all about the pure, sweet interplay between vanilla and cocoa. Perfect for those who don’t want something too strong, but also not too mild.
And this is what you need for the Advocaat-Chocolate Cocktail
60 ml advocaat
30 ml chocolate liqueur
30 ml heavy cream (at least 30 % fat)
15 ml unsweetened cocoa powder (for dusting)
1 pinch of salt (optional, in the shaker)
What matters most
The cream must be cold – ideally straight from the fridge. If you whip it briefly beforehand, you’ll get an even creamier texture. Important: Don’t shake for too long, otherwise the cream will separate and the drink will become watery. A little trick for more depth: Stir in a small spoonful of roasted cocoa powder before adding it to the shaker. This adds a slightly nutty note that balances the sweet advocaat.
Variations
- Advocaat-Chocolate Martini — Replace the cream with 30 ml vodka and shake the drink twice as long. The result is clearer, less sweet and has more of an alcohol kick. Serve with a coffee bean as garnish.
- Hot version — Heat the ingredients without ice in a small saucepan over low heat until the cream becomes slightly frothy. Pour into a pre-warmed cup and garnish with whipped cream and cinnamon. Ideal for cold days.
Frequently Asked Questions
Can I make the cocktail without alcohol?
Yes, replace the advocaat with an alcohol-free advocaat substitute (e.g. based on vanilla and milk powder) and the chocolate liqueur with thick chocolate syrup. The cream remains the same. The taste will be a little less complex, but still creamy and sweet.
Why does the drink sometimes turn grainy?
This happens if the cream is too warm or the shaker is too full of ice. Always work cold and don’t shake for too long. If it does happen: Strain through a fine sieve or leave the drink to stand briefly until the grains settle.
Which glass works best?
A small Coupe glass or a chalice glass emphasizes the creaminess. For the hot version, a pre-warmed cup or an Irish Coffee glass is suitable. The important thing is that the glass isn’t too large – the cocktail should look concentrated.
