• 2 oz. Sortilège Maple Cream
  • 2 eggs
  • 2 tsps. sugar
  • 150 ml milk
  • Drops of vanilla extract
  • A pinch of ground cinnamon

Pour the Sortilège Maple Cream over a few ice cubes in a Whisky glass.
Add your Eggnog to taste. Garnish with some ground cinnamon (optional).

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