Absinthe Suissesse

  • ¾ cup Grande Absente | Absinthe Originale
  • ¾ cup half and half
  • ¾ cup heavy cream
  • 6 egg whites
  • 2 tbs powdered sugar
  • 3 cups crushed ice

Blend Grande Absente, creams, egg whites, and sugar in a pitcher; refrigerate until ready to use. Pour half of mixture into blender. Add 1 ½ cups crushed ice and blend at highest speed until frothy and smooth (about 30 seconds). Pour into chilled goblets. Repeat this with the remaining mixture and ice. Sprinkle each serving with nutmeg and serve.