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Christmas Cocktail

Renais Eggnog

Ingredients

/ 60ml Renais

/ 20ml Yellow Chartreuse

/ 60ml Amontillado Sherry

/ 2 Large Eggs

/ 180ml Milk

/ 120ml Double Cream

/ 80g Caster Sugar

/ Garnish with Nutmeg

Tasting Notes

Creamy, with nutmeg and honey notes.

Renais Eggnog

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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