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Seasonal

Renais Eggnog

Renais Eggnog

This recipe combines Renais, sherry & Chartreuse for the ultimate twist on an eggnog.

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

Process

  1. 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.

  2. Step 2

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

  3. Step 3

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

 

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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