Belgian Advocaat

Freakshake

Ingredients:

• 3 scoops of vanilla ice cream
• 900 ml whole milk
• 7 tablespoons of Filliers Belgian Advocaat
• 100 g of dark chocolate and 50 g of white chocolate
• White chocolate chips and chocolate crisp pearls
• Mini brownies or other mini pastries
• 2 donuts
• Mini cup of chocolate
• Whipped cream (in aerosol)

Preparation: 

Melt the fondant chocolate and coat the top edge of the jar in which you will serve with the chocolate. Sprinkle the white chocolate chips over the chocolate.
Melt the white chocolate and put it in a blender with the vanilla ice cream, the milk and 6 spoons of Filliers Belgian Advocaat. Pour the milkshake into the glass up to 1 cm from the edge.

Take the well-cooled whipped cream spray can, spray from the bottom to the top of the jar, while building a nice turret. Poke the skewer in the donut, and then pass the small pastry through the skewer and dip it in the whipped cream. Finish with the mini chocolate cup filled with a tablespoon of Filliers Belgian Advocaat and chocolate crisp pearls.

Tip: you can decide for yourself how many spoons of Filliers Belgian Advocaat you use for your milkshake… Just let your imagination run wild for the decoration!

Espresso Charles

Based on the espresso martini, but with real Belgian jenever. The cocktail is finalized with a cream mousse with Filliers Belgian Advocaat. Ideal for cold winter evenings because this cocktail can also be served hot!

Ingredients:

• 50 ml Barrel Aged Genever 8 Y.O.
• 30 ml of coffee
• 20 ml of coffee liqueur
• cream
• 1 to 2 teaspoons of Filliers Belgian Advocaat

Preparation: 

Place 50ml Barrel Aged Genever 8 Y.O., 30ml coffee and 20ml coffee liqueur in a cocktail shaker filled with ice cubes and shake vigorously. Pour into a martini glass (tall glass) with a strainer.

Mix a little crème fraîche with 1 to 2 teaspoons of Filliers Belgian Advocaat and stir until smooth. Use the back of a spoon to pour it over the cocktail so that it floats on the surface. Finish with a few coffee beans.

Tip! You can also reheat juniper, coffee, and coffee liqueur. This way you will get a hot cocktail.

Eggs-celent

A fresh cocktail, ideal for a digestif! The cocktail is finalized with an eggshell with Filliers Belgian Advocaat.

Ingredients:

• 3 teaspoons of Belgian Advocaat
• 15 ml of Disaronno
• 30 ml white wine
• 1 teaspoon of lemon juice
• Egg shell

Preparation:

Add 3 teaspoons of Filliers Belgian Advocaat, 15 ml of Disaronno, 30 ml of white wine and a teaspoon of lemon juice in a shaker with ice cubes and shake vigorously. Pour into a tumbler glass (short whiskey glass) with a strainer and add ice cubes to the glass.

Finish with half an eggshell that you fill with Filliers Belgian Advocaat.

Cupcakes

A deliciously light vanilla cupcake with an Advocaat filling made with mascarpone and white chocolate frosting.

Ingredients for 12 cupcakes:

• 125 gr unsalted butter
• 125 gr of granulated sugar + 2 sachets of vanilla sugar (20gr)
• 125 gr of flour
• 1 sachet of baking powder 15gr
• 2 tablespoons of milk
• 2 eggs

Preparation:

Preheat the oven to 180 degrees. Fill your cupcake pan with paper cups. If you like the typical shape of cupcakes, it is important to use these molds!

Lightly beat the eggs with the sugar and vanilla sugar. Melt the butter and add it to the dough of eggs and sugar. Now also add 2 tablespoons of milk. In another bowl, mix the baking powder with the flour. Spoon by spoon, you add the flour to the egg mixture until it thickens. Afraid the dough is too runny? Then add flour afterwards. Use an ice cream scoop to spread equal amounts of batter into the cupcake molds. Fill them only 3/4 full, otherwise the dough will rise over the molds. Bake the cupcakes at 180 degrees for 18 minutes. After baking, remove them from the molds and let them cool on a wire rack.

Stuffing:

The stuffing is super simple and can be completely adjusted to your liking. Mix 125gr of mascarpone with 3 tablespoons of Filliers Belgian Advocaat. Do you like a powerful taste of Advocaat? Then simply add more Advocaat to the mascarpone.

Using a sharp knife, make a hollow in the center of the cupcakes. Use 2 small teaspoons to pour the stuffing into the cupcake.

Garnish:

• 45 gr of flour
• 240 ml milk
• 200 gr unsalted butter
• 200 gr of icing sugar
• 1 teaspoon of vanilla extract
• 200 gr of white chocolate

Preparation:

Put the sifted flour with the milk in a saucepan. Beat with the whisk until no lumps remain. Bring to a boil and as soon as it boils, lower the heat. Make sure the mixture becomes thick. Cover and let cool completely to room temperature.
Beat the butter with the icing sugar and the vanilla extract until a light consistency.

After melting the white chocolate, let it cool down to room temperature. Only once both the white chocolate and the icing are at room temperature, you can continue. Add the flour mixture to the butter mixture. Beat the mixture well for another five minutes. You now have a creamy frosting. Then add the white chocolate (still liquid) little by little to the icing.

Now the icing is ready! Use a pastry bag and a piping tip of your choice to finalize the decoration. Finally, run the Filliers Belgian Advocaat from a spoon to make an Advocaat drizzle. A hazelnut crunch or chocolate chips complete the cupcakes!