For a 750ml bottle of Asbach Advocaat
- 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:
- Whip the cream with the sugar until stiff.
- Pour the Asbach Eggnog into the hot espresso.
- Serve with whipped cream topping.
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