Iced Eggnog

1. 1

   Place sugar and cinnamon quills in a saucepan with 1/2 cup (125ml) cold water.

2. 2

   Stir over low heat until sugar dissolves.

3. 3

   Simmer for 1 minute, then remove and cool.

4. 4

   Remove quills.

5. 5

   Combine 100ml of the syrup in a blender with eggs, cream, milk and alcohol.

6. 6

   Pour into cocktail glasses over ice and serve dusted with nutmeg.

No nutritional information available.

No additional tips available.