Raspberry & Butterscotch Eggnog
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
2 litres
ingredients
- 1 cup fresh raspberries or 1 cup frozen raspberries
- 3 cups milk (can use low-fat)
- 600 ml light thickened cream
- 4 eggs
- 1⁄2 cup sweetened condensed milk
- 3⁄4 cup butterscotch schnapps
- extra raspberries, to garnish
directions
- Process raspberries in a food processor until smooth.
- Place milk, cream, eggs, sweetened condensed milk and schnapps into a blender and blend until smooth. Add raspberries and blend to combine. Strain to remove seed and refrigerate until ready to serve.
- To serve, pour eggnog into glasses and float a raspberry on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.