The Verpoorten Company was founded in 1876 on the German-Dutch border. Due to its fine quality, Verpoorten is most popular advocaat in the world. Up to 1.3 million fresh Class A eggs are used daily in production. Originally, advocaat was an avocado liquor made by Dutch traders in South America. When they got home, avocados were unavailable but eggs made a similarly textured beverage. When enjoyed cold, its rich, creamy, custard like flavor is unparalleled. Verpoorten makes a great addition to any thick milk based cocktail. Try it with a milk shake, coffee, or with lemonade. It is also a versatile culinary item that can be used in preparing soups, cakes, steak, fish, and many other dishes.
The Secret Recipe
We give away only so much: For a bottle of the Yellow Classic you need fresh egg yolks, high-class distillates, as well as further high-quality ingredients. But the exact composition of the VERPOORTEN is a corporate secret; and is to remain one.
The Recipe of 1876
The exact recipe was invented by the corporate founder Eugen Verpoorten in the year 1876 and has now been with the Verpoortens for five generations. The recipe is good. Even very good: It has not changed up to the present day.
The Origins of Egg Liqueur
Egg liqueur has its origins in what we today call Brazil. In the 17th century Portuguese and Dutch colonists discovered a special treat with the original inhabitants, the Tupi Guarani tribes at the banks of the Amazon: it was called „Aguacate“, a delicious beverage mixed from the yellow butter-soft flesh of the Avocado fruit.
Avocado Liqueur for Globetrotters
The colonists improved the Indian recipe with cane sugar and rum to an Avocado liqueur ("Advocaat"), which represents the prototype of today's egg liqueur. But how did the egg come into the egg liqueur?
Avocado liquor Becomes Egg Liqueur
When the Dutch were expelled from today's Brazil in 1654, they took along the recipe and Avocados. They planted the Avocado trees in their Indonesian properties, where they could enjoy their "Advocaat" unimpaired. But ensuring the drinking pleasure at home presented a problem: No matter how often they tried, they never managed to cultivate the Avocado trees in the cool climate of European latitudes.
A Solution of Striking Simplicity
People therefore started looking for a substitute for the creamy yellow flesh of the fruit. A liqueur-fond Dutchman finally discovered an excellent ingredient, combining the creamy consistency with a similar yellow colour: Egg yolk. The resourceful gourmet mixed yolk, brandy, sugar, and other fine ingredients into an egg liqueur composition, which was truly equal to the Avocado liqueur in pleasant taste, characteristic flavour, inciting and strengthening effect, as well as appearance.
Pour hot espresso into a cappuccino cup, add 4 cl Verpoorten, pour frothed milk over it and sprinkle with cocoa powder.
Coffee Shooter4 cl VERPOORTEN ADVOCAAT Espresso Whipped Cream Cocoa Powder Preparation Pour 4 cl VERPOORTEN into a glass, add a cup of hot espresso, top with whipped cream and sprinkle with cocoa powder. For the alternative “Chocolate Shooter“ replace espresso by hot chocolate.
VERPOORTEN Cherry BananaFill the glass with 3 cl VEROORTEN, 2 cl organge liqueur 8 cl banana juice, ice and stir. Then carefully pour 6 cl cherry juice over it so that it swims on top.
Verpoorten Bitter LemonFill the glass with 1/3 Verpoorten and 2/3 Bitter Orange or Bitter Lemon. add crushed ice or ice cubes and garnish with a slice of orange.
Blond Angel1/3 VERPOORTEN ADVOCAAT 2/3 Bitter Orange or Bitter Lemon Ice Cubes. Fill the glass with 1/3 VERPOORTEN and 2/3 Bitter Orange or Bitter Lemon. Add crushed ice or ice cubes and garnish with a slice of orange. Additional information
Mousse au Chocolat1 ½ cups dark chocolate 4 eggs ¼ cup sugar 1 cup cream 4tbs VERPOORTEN ORIGINAL. Crush the chocolate and melt in a bowl over the water bath. Separate the eggs. Beat the egg yolks with half of the sugar with a handmixer until the sugar melts. Beat the egg whites stiffly with the rest of the sugar. Same appies to the cream. Stir the melted chocolate into the egg yolk mixture ; afterwards fold in the egg white and then the cream. Pour the mixture in glasses and sprinkle with VERPOORTEN ORIGINAL. Keep refrigerated for 2 hours before serving. Make 4 portions
Orange Cream à la VERPOORTEN4 portions: 7 untreated oranges 450 g whole milk yoghurt 70 g sugar 1 package vanilla sugar 50 ml VERPOORTEN ORIGINAL (approx. 5 tablespoons) 3 leaves of gelatin 300 g cream chocolate flakes for sprinkling Wash 1 orange under hot water, dry and grate the peel. Peel the remaining oranges. Peel of the single filets over a bowl and catch the juice. Thereafter squeeze the peels. Put yoghurt, sugar, vanilla sugar, VERPOORTEN ORIGINAL, grated peal of an orange and 5 tablespoons orange-juice into a big bowl and stir together to a smooth consistency. Soak the gelatin in a little cold water, squeeze and melt in the cream. Beat the cream stiffly and fold in the mousse. Alternate the cream and the orange segments in dessert glasses und let them solidify for 1 hour in the refrigerator. Serve with sprinkled chocolate splits.
Ninas Verpoorten coffee shooter Verpoortens Unique Twist on Sushi
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