Cold Liege Coffee

Brew the coffee using your preferred method.

Strain the coffee into a serving glass using a sieve to remove any grounds.

Cool the coffee without freezing it.

Combine the sugar and water in a saucepan.

Heat to make a sugar syrup, stirring until fully dissolved.

In a mixing bowl, add the egg yolk and whisk it using a mixer or milk frother.

Gradually add the sugar syrup to the whipped yolk and whisk until the mixture becomes pale.

Add half of the cream to the egg mixture and whisk again until combined.

Add the coffee and continue whisking.

Pour in the remaining cream and whisk until the mixture is smooth.

Refrigerate the mixture until completely cooled.

Before serving, whisk the dessert once more.

Transfer to a serving glass and enjoy your cold, creamy Liege Coffee!