RASPBERRY & BUTTERSCOTCH EGGNOG

Raspberry & Butterscotch Eggnog image

Provided by Sonya01

Time 5m

Yield 2 litres

Number Of Ingredients 7

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

Steps:

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.

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