For a 750ml bottle of Asbach Advocaat
| Ingredients |
| 8 |
|
egg yolk |
| 200 |
g |
sugar |
| 1 |
sachet(s) |
vanilla sugar |
| 250 |
g |
whipped cream |
| 250 |
g |
Asbach Original 3 Year Old German Brandy |
Preparation:
- Rinse a bottle in hot water or sterilise it.
- Whisk the egg yolks and sugar together.
- Heat slowly in a saucepan together with the whipped cream.
- Simmer the liquid at about 70°C (medium heat) for 10 minutes, stirring frequently
- Finally, add Asbach 3 Years and leave to infuse for 5 minutes.
- Pour into the bottle, close and leave to cool.
Egg liqueur can be kept in the refrigerator for about 4 weeks.
For 2 Glasses of Asbach Coffee:
| Ingredients |
| 4 |
|
espresso |
| 50 |
ml |
Asbach Eggnog |
| 50 |
ml |
whipped cream |
| 1 |
teaspoon(s) |
vanilla sugar |
Preparation:
- Whip the cream with the sugar until stiff.
- Pour the Asbach Eggnog into the hot espresso.
- Serve with whipped cream topping.
