Whole milk 285ml Sugar 65g Cinnamon sticks 2 St Ewe Liquid Egg Yolk 250ml, alternatively use 16 separated egg yolks Brandy, rum or whisky 175ml

Simmer the milk, sugar and cinnamon sticks in a pan on a low heat for around an hour, until thickened to custard-like consistency. Allow the milk mixture to cool before stirring in the egg yolks and alcohol. Serve straight as a Snogg shot or fashion your own snowball. The advocaat will keep for up to 3 days in the fridge. To make a Snogg Snowball Royale: Serve 50ml of Snogg with 12.5ml of lime juice in a champagne flute and top with prosecco. To make a Snogg Snowball: Combine 50ml of Snogg, 12.5ml of lime juice and 200ml of lemonade in a shaker with ice. Shake, strain into a tumbler, add ice and then garnish with lime wedge and nutmeg.

Christmas, Drinks

Festive Snogg

Make advocaat from scratch this Christmas

Added on November 28, 2018

Fancy a festive Snogg? The free-range fraternity at St Ewe Eggs have teamed up with Sam’s Cornwall to create a pleasingly boozy advocaat. We nabbed the recipe so you can make it at home. You’re welcome

www.stewe.co.uk

Makes Makes 750ml of Snogg

You will need

Whole milk 285ml
Sugar 65g
Cinnamon sticks 2
St Ewe Liquid Egg Yolk 250ml, alternatively use 16 separated egg yolks
Brandy, rum or whisky 175ml

Method

Simmer the milk, sugar and cinnamon sticks in a pan on a low heat for around an hour, until thickened to custard-like consistency.
Allow the milk mixture to cool before stirring in the egg yolks and alcohol.
Serve straight as a Snogg shot or fashion your own snowball. The advocaat will keep for up to 3 days in the fridge.

To make a Snogg Snowball Royale:

Serve 50ml of Snogg with 12.5ml of lime juice in a champagne flute and top with prosecco.

To make a Snogg Snowball:

Combine 50ml of Snogg, 12.5ml of lime juice and 200ml of lemonade in a shaker with ice. Shake, strain into a tumbler, add ice and then garnish with lime wedge and nutmeg.

Supported by