Absinthe Suissesse

Name: Absinthe Suissesse
Prep time: 8 min
Total time: 8 min
Yield: 6 serving(s)
Ingredients: 3/4 cup Pernod; 3/4 cup half-and-half; 3/4 cup heavy cream; 6 egg whites; 2 tablespoons powdered sugar; 3 cups crushed ice; nutmeg, to garnish

Submitted by Leslie in Texas

"The perfect way to start a New Orleans-style brunch!Creamy and anise flavored, this popular French Quarter drink is served cold, straight from the blender."

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Ready In:: 8mins
Ingredients:: 7
Serves:: 6

ingredients

³⁄₄ cup Pernod
³⁄₄ cup half-and-half
³⁄₄ cup heavy cream
6 egg whites
2 tablespoons powdered sugar
3 cups crushed ice
nutmeg, to garnish

directions

Blend Pernod, creams,egg whites and sugar in a pitcher;refrigerate until ready to use.
Pour half of mixture into blender.
Add 1 1/2 cups crushed ice and blend at highest speed until frothy and smooth, about 30 seconds.
Pour into chilled goblets.
Repeat with remaining mixture and ice.
Sprinkle each serving with nutmeg and serve.