Brunch with Homemade Egg Liqueur and Advocaat Coffee
Enjoy with all your senses
The sun is shining warmly from the light blue sky. Birds chirp cheerfully from all directions. Flowers bring joy to our eyes again with intense, vibrant colours. The scent of spring is in the air of Europe. Good spirits are all around us. It's spring. Enjoy this wonderful time of the year with friends over an extensive spring brunch outdoors.
Serve an advocaat coffee with homemade egg liqueur in RIEDEL Neat glasses. The handy tumblers of the Drink Specific Glassware series are also perfect for enjoying the egg liqueur. You can enjoy both specialities confidently and without much effort using our recipe tips.
INGREDIENTS FOR THE ADVOCAAT COFFEE:
- 5 cl of egg liqueur
- 1 cup of espresso
- 5 cl of milk foam
PREPARATION OF THE ADVOCAAT COFFEE:
Pour 5cl of the egg liqueur per serving into the Neat glass. Slowly run the espresso over a coffee spoon into the glass to create two layers. As a third layer, pour the milk foam over the espresso.
INGREDIENTS FOR 0.5 l EGG LIQUEUR:
- 8 egg yolks
- 200 g of sugar
- 250 ml of cream (min. 30% fat)
- 250 ml of Kornbrand (grain spirit)
- 1 sachet of vanilla sugar
PREPARATION OF THE EGG LIQUEUR:
Separate the egg yolks of 8 eggs from the egg white and mix the egg yolks with sugar and vanilla sugar until foamy. Then mix with cream and alcohol. Heat the egg liqueur at 70-75°C for 8-10 minutes, stirring continuously.
