Duck & Waffle’s milky bar advocaat

DuckWaffle-Milky Bar
From the team at Duck and Waffle – the UK’s highest restaurant – comes a Christmas cracker: the Milky Bar Snowball (£14). This modern-day take on grandma’s favourite is made with chocolate-infused advocaat, Prosecco and vodka, served in an old-school milk bottle with a straw. All the nostalgia of childhood with a very adult kick!

Serves 1

INGREDIENTS

  • 200g Milky Bar buttons
  • 50ml advocaat
  • 250ml vodka
  • 250ml water
  • 45g milk powder

METHOD

Melt the chocolate buttons in a bowl set over a pan of barely-simmering water.  When fully-melted, add the advocaat, fold together until smooth, then remove from the heat and allow to cool until just warm.

Add the vodka and water, mixing continuously, then stir in the milk powder and mix until smooth.

Allow to cool completely, then refrigerate for a minimum of 1 hour to allow the fat from the chocolate to separate.

Pass the chilled liquid through a fine sieve, then discard (or eat!) the solids. Transfer the liquid to a bottle with a tight-fitting lid and store in the refrigerator for up to a week; or freeze, straining again before use.

Recipe courtesy of Duck & Waffle

 Pick up a copy of the December edition of Good Things magazine. To download a digital copy click here or buy in store at select Waitrose and Tesco stores, WHSmith High Street, WHSmith Travel, Wholefoods, Marks and Spencer and News on the Wharf.


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