🥚 Egg and cream liqueurs

Egg liqueur, or advocaat, is a liqueur made from quality egg yolks, egg white and sugar or honey, plus a spirit drink. In the EU (category 39) it has at least 140 g of egg yolk per litre and 150 g/l of sugar or honey, with a strength from 14 % vol., below the threshold for spirit drinks.

A spirit, distillate or other spirit drink is mixed with yolks, egg white and sugar or honey; dairy products are allowed. Both categories need at least 150 g/l of sugar or honey. Liqueur with egg (category 40) requires only 70 g/l of yolk and 15 % vol.

Cream liqueurs belong to liqueurs (category 33): the name “cream” with the name of the main flavour is allowed for liqueurs made with milk or dairy products (cream contains 10–35 % fat). Irish Cream is a protected name: a liqueur made in Ireland and Northern Ireland.

Advocaat, avocat and advokat are legal names of this liqueur used in different EU states, while Irish Cream is protected for Ireland. Milk and egg liqueurs join two topics: spirit drinks and milk.

Why it matters to you. The word “cream” on a liqueur may mean dairy products, while “crème de…” contains no milk. Eggs not from the species Gallus gallus must be indicated on the label. Look for the words liqueur, advocaat or cream on the label and the strength in % vol. WHO: no safe level of alcohol exists.

Other sections of this topic: Liqueurs; Honey spirit drinks; Whisky; Grape brandies; Mulled wine and fortified wines; Bitters and bitter spirits; Ukrainian spirit traditions; How spirits are made. All sections are gathered on the “Spirits” page.