Jackie Anderson's Christmas recipes - making your own Advocaat

Jackie Anderson's Christmas recipes - making your own Advocaat

by Jackie Anderson
article from Thursday 22, November, 2018

I HAVE BEEN making my own Advocaat at Christmas for as long as I can remember and the family always love it. It can be sipped neat or have lemonade added to make a Snowball. It adds to the fun of preparing for Christmas and is a regular talking point for those that have never tasted real Advocaat before.


3 Large fresh Eggs

Juice of 3 large Lemons

I Gill of Brandy

1 Large tin of Evaporated Milk

1lb Castor Sugar

A piece of Muslin for straining


Place the lemon juice in a mixing bowl and then delicately add the three whole eggs in their shells without cracking them.  The lemon juice should come up to at least half of the eight of the egg's shells. Now allow the eggs to steep in the juice at room temperature for three days, turning the eggs carefully with a spoon 3-4 times a day. The eggs will start to dissolve in the lemon juice

On the fourth day whisk well and pass through a muslin sheet placed inside a sieve. The whisked eggs will have absorbed the minerals from the shells leaving behind small particles in the muslin. Add the milk, brandy and sugar to the strained liquor, whisking well until all the sugar has dissolved.  Bottle and chill overnight in the refrigerator, after which it is ready for drinking. Store for up to six weeks in the fridge, using as you require.

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