Raspberry & Butterscotch Eggnog - cooking recipe

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

Preparation

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.