Raspberry & Butterscotch Eggnog

7 ingredients
3 steps

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

  1. 1
    Process raspberries in a food processor until smooth.
  2. 2
    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.
  3. 3
    To serve, pour eggnog into glasses and float a raspberry on top.

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