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
- 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.
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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.
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