Christmas Cocktail

Renais Eggnog

Renais Eggnog

Don't let brandy have all the fun, this eggnog recipe combines Renais, sherry and a hint of honeyed yellow chartreuse. Make this ahead of time, bottle and store in the fridge for up to 2 weeks.

Tasting notes

Creamy, with nutmeg and honey notes.

Ingredients / Measures

/ 60ml Renais
/ 20ml Yellow Chartreuse
/ 60ml Amontillado Sherry
/ 2 Large Eggs
/ 180ml Milk
/ 120ml Double Cream
/ 80g Caster Sugar
/ Garnish with Nutmeg

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Step 1

Scale this recipe up as you see fit. In a food processor or stand mixer add your eggs and caster sugar and beat on medium speed, use the highest quality eggs as possible.

Step 2

Next add your double cream and milk, then pour your booze in slowly whilst mixing continuously.

Step 3

Refrigerate to let the flavours to develop and consume after 24 hours. Pour over ice and finish with grated nutmeg.

Alex and Emma Watson with a motorcycle and a bottle of Renais

Alex Watson and a bottle of Renais

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