125ml castor sugar (½ cup)
2 cinnamon sticks
125ml water (½ cup)
2 free range eggs
185ml cream (½ cup + ¼ cup)
80ml full cream sherry
How to make it
Place the sugar, water and cinnamon sticks in a saucepan.
Bring to the boil and then simmer whilst stirring to dissolve the sugar.
Remove from the heat and cool down. Remove the cinnamon sticks.
Place cooled syrup, free range eggs, brandy, sherry, milk and cream in a blender.
Blend to smooth.
Chill in the fridge.
Serve on crushed ice, with a sprinkle of cinnamon.