2 large fresh eggs
¼ cup (60 ml) fine (caster or berry) sugar
4 oz (120 ml) homogenized milk or non-dairy milk
2 oz (60 ml) heavy cream or non-dairy creamer
2 oz (60 ml) Frangelico
1 oz (30 ml) Bacardí Rum
- Crack eggs into a blender jug and blend on medium speed for 30 seconds. Add sugar and blend for 20 seconds. With blender on low speed, gradually add milk and cream and blend for about 1 minute. Add Frangelico and rum and blend to combine.
- Can be served cold, or microwave for 30 seconds to 1 minute to serve hot. Pour between two glasses and enjoy.