Snowball (Eggnog) Curd has all the flavour of a festive Snowball cocktail intertwined with classic lemon curd. Seriously good and perfect for gifting or enjoying on your Christmas morning croissant!
In recent years the Snowball cocktail has become the favourite Christmas drink in our household. It’s is a mixture of Advocaat, lemonade (carbonated) with optional squeeze of lime and finished off with a maraschino cherry on a cocktail stick!
So, I guess it was inevitable that I would develop a recipe for a Snowball Curd, Eggnog Curd or Lemon Curd with Advocaat – too many name options but one awesomely delicious curd!
I assumed there would already be Eggnog Curd or Advocaat Curd recipes in existence but when I Googled, there were none! I did however find that Eggnog Curd was once sold in Selfridges so I knew it had to be good as they only sell the finest food & drink!
What is Advocaat?
Advocaat is a Dutch liqueur made with eggs yolks, sugar, vanilla and brandy and is similar to eggnog which also contains cream and can be non alcoholic. For this recipe I would recommend eggnog liqueur as the brandy really gives the curd a wonderful flavour.
Is Eggnog Curd difficult to make?
No, Eggnog Curd follows the same principles of my Granny’s Quick Lemon Curd so only takes about 5 minutes to make. There’s no double boiler, sieving or endless stirring like you find with many curd recipes.
How long does Snowball Curd keep?
Keep Snowball Curd in the fridge and use within about 3 weeks.
What can you use Snowball (Eggnog) Curd for?
Snowball Curd can be used the following ways:
- On its own as a spread on bread, croissants, pancakes, waffles etc.
- Bake it into cakes/muffins.
- Use as a cake filling.
- Swirl it into Greek yogurt for a breakfast treat,
- Use in desserts (eg cheesecake, parfaits, etc),
- Add to cocktails
The possibilities are no doubt endless!
Why should you make Snowball Curd?
- Makes a great last minute gift! (Tell recipient to pop in straight into the fridge).
- Great for using up leftover eggnog or Advocaat (which only keeps for 6 months in the fridge once opened).
- It tastes amazing (I was scrapping the pan clean with my wooden spoon and devouring while the jars cooled)!
- Suitable for vegetarians.
- It’s gluten-free.
What other fruit curd recipes are there?
- Easy Cranberry Curd
- Granny’s Quick Lemon Curd
- Granny’s Quick Blood Orange Curd
- Quick Banoffee Curd (Banana & Toffee Curd)
- 5 Minute Lime Curd
- Easy Blackberry Curd
What other recipes can you make with Advocaat or eggnog?
- Raspberry Muffins with Hazelnut Chocolate & Advocaat Liquor
- Eggnog Rice Pudding
- Eggnog Cinnamon Rolls
- Chocolate Eggnog Dip
- Eggnog Panna Cotta
- Eggnog Waffles (make ahead Christmas breakfast)
- Eggnog Cheesecake
- Eggnog Quick Bread
How do you make Snowball (Eggnog) Curd?
Making Snowball Curd is so quick and easy, it’ll be in the jar before you know it!
- Gather together the caster sugar, eggs, lemons, Advocaat and unsalted butter.
- Add the caster sugar, Advocaat or eggnog, unsalted butter, lemon juice and zest to a pan.
- Heat gently until the sugar and butter have melted.
- Whisk in beaten eggs over a medium heat until boiling.
- The mixture will thicken within a minute and is ready once it coats the back of a spoon.
- Then pot up into sterilised hot jar/s and seal with lid/s immediately.
I do hope you make this wonderful curd and don’t blame me if you find yourself simply eating it straight from the jar! The diet can start next year!
Pin my Snowball Curd for later!
Don’t forget to share your creations with me on social media tagging @FabFood4All and I’ll find them. I especially love to read your comments below!
Snowball (Eggnog) Curd
- Measuring jug
- Lemon squeezer
- Non-stick saucepan
- Wooden spoon
- 300 ml jam jar
- 200 g caster sugar
- 2 unwaxed lemons both finely zested and 1 juiced (yielding 35 mls)
- 35 mls Advocaat or eggnog liqueur
- 55 g unsalted butter cubed (for quicker melting)
- 2 large free range eggs beaten
- Put the sugar, Advocaat or eggnog, lemon juice, zest and butter in a pan and melt on a low heat.
- Whisk in the beaten egg (pouring in a continuous stream) on a medium heat and keep whisking until boiling.
- The mixture should visibly thicken within a minute and is ready when it coats the back of a spoon.
- Pour immediately into hot sterilized jar/s. and seal with lid/s.
- Once cool store in fridge where it will keep for about 3 weeks.
- Makes 300 mls (1 medium sized jar)
Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. Washed lids should be sterilised with boiling water and then left to drain. They can be dried in the oven at the end with just the fan running if needs be. Snowball cocktails often have a hint of lime in them too so you could always substitute some of the lemon juice for lime juice!
I say to cube the butter, it just makes it quicker to melt so if like me you forget, it really doesn’t matter!