Asbach Coffee & Advocaat

Asbach Coffee & Advocaat.

© Asbach

Asbach Coffee & Eggnog

Asbach Coffee & Advocaat.

© Asbach

For a 750ml bottle of Asbach Advocaat

Ingredients

8
egg yolk
200
g
sugar
1
sachet
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.