I tasted my first Egg Custard Crush at a friend’s holiday party last winter, and honestly, I haven’t stopped thinking about it since. There’s just something about that creamy, dreamy texture paired with the sunny vanilla flavor – it’s comfort dessert in a glass, but light and lively enough that I find myself craving it long after the holidays are over.
What makes this drink really shine is the addition of egg white – it gives the cocktail an irresistibly silky foam, almost like the top of a custard tart. Combined with the rich, vanilla flavor of advocaat (that golden Dutch egg liqueur) and just enough lemon juice to keep everything bright, it’s surprisingly balanced. I’ll admit, my first attempt at this at home was way too sweet (rookie mistake): turns out, just the right hit of citrus really pulls it all together and stops the cocktail from turning into a sugar bomb.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
Ingredients & Glassware
- 1.5 oz (45 ml) vanilla vodka
- 1 oz (30 ml) advocaat
- 0.5 oz (15 ml) fresh lemon juice
- 0.5 oz (15 ml) simple syrup
- 1 fresh egg white
- Ice, for shaking
- Freshly grated nutmeg, to finish
I love serving this in a chilled coupe glass. The wide bowl shows off the pillowy foam, and there’s just something fancy about it. If coupes aren’t your thing, a martini glass works just as well (or whatever glass you have – you do you).
How To Make It (The Right Way)
- Pour the vanilla vodka, advocaat, lemon juice, simple syrup, and egg white into a shaker. Don’t add ice yet! You want to do a “dry shake” first, which gets the egg white super frothy.
- Shake without ice like your life depends on it – 15–20 seconds is good. (Fair warning: your arm will get a workout, but future you will be grateful.)
- Now add ice and shake again until it’s ice-cold – another 15 seconds or so.
- Slowly strain the cocktail into your chilled coupe (this part is extra satisfying) and watch that dreamy foam rise to the top.
- Finish with a little grated nutmeg. It looks pretty and the scent gives the whole thing big holiday vibes.
What I Learned (So You Don’t Have To)
I made the mistake of skipping the dry shake once, and ended up with a flat, sad version of this drink. Not worth it! The extra step makes the magic happen and gives you that gorgeous, cloud-like top. Trust me, your arm will forgive you.
If you don’t do alcohol, you can fake a similar vibe by shaking together a tablespoon of vanilla extract, a few ounces of heavy cream, a splash of lemon, and simple syrup. It’s not a perfect match, but it’s shockingly tasty and very much in the spirit of the original.
Pairing Ideas & When to Serve
I’ve found that this cocktail is surprisingly versatile with food. Try it next to a cheese board (I like aged cheddar and honeycomb) or with a fruity dessert – something like a berry tart is perfect. Even simple vanilla shortbread works. Honestly, it also makes a killer brunch cocktail because, hey, with the egg white in there, you’ve basically convinced yourself it’s breakfast-appropriate.
Fun Variations
- Substitute vanilla vodka with spiced rum for a richer, warmer twist.
- Add a dash of orange bitters to brighten everything up.
- Use cinnamon simple syrup for extra cozy, wintery notes.
The magic comes from using fresh ingredients – especially the egg white – and taking those extra seconds to shake really well. Yes, your arm gets a little tired, but that ultra-silky texture is absolutely worth it (and you’ll get a mini workout as a bonus). Cheers!
