Absinthe Suissesse

The perfect way to start a New Orleans-style brunch!Creamy and anise flavored, this popular French Quarter drink is served cold, straight from the blender.

• Ready In: 8 mins
• Serves: 6

Ingredients

• 3⁄4 cup Pernod
• 3⁄4 cup half-and-half
• 3⁄4 cup heavy cream
• 6  egg whites
• 2  tablespoons powdered sugar
• 3  cups  crushed  ice
•  nutmeg, to garnish

Directions

1. Blend Pernod, creams,egg whites and sugar in a pitcher;refrigerate until ready to use.
2. Pour half of mixture into blender.
3. Add 1 1/2 cups crushed ice and blend at highest speed until frothy and smooth, about 30 seconds.
4. Pour into chilled goblets.
5. Repeat with remaining mixture and ice.
6. Sprinkle each serving with nutmeg and serve.