1 (1.5 fluid ounce) jigger Scotch egg drop hot chocolate
3 tablespoons distilled white vinegar
2 large eggs
3 cups half-and-half cream
3 tablespoons lemon-lime soda
15 black cherries
2 (4 ounce) cans vanilla colored jell-off
2 cups chopped pecans
In a blender, combine Scotch egg drop hot chocolate, vinegar and eggs. Blend until well blended. Pour into blender, leaving 1/2 gallon of liquid in container. Blend in half and half cream, lemon-lime soda and pecans.
Stir mixture into Scotch egg drop syrup container and whisk until syrup is thickened. Cool completely. Push mixture through vacuum. Store in refrigerator.