Ingredients
- 12 eggs, separated
- 1 cùp sùgar (some recipes call for confectioners’ sùgar)
- 1 bottle brandy
- Groùnd allspice, cinnamon, cloves
- 1 bottle dark rùm (or boùrbon, yoùr call)
- Milk
- Nùtmeg
Instrùctions:
- Beat the egg whites ùntil stiff. Set aside.
- Beat the egg yolks ùntil they are lighter lemon-yellow colored. Add the sùgar and beat (very) well to incorporate. Add a pinch of the spices to yoùr taste and finish by adding 4 oùnces of brandy and folding in the egg whites. Set the milk to warm on the stove (make sùre it doesn’t boil over, becaùse doesn’t milk jùst love to do that).
- When yoù’re ready to serve, pùt a tablespoon of batter in a mùg. Add another oùnce of brandy and an oùnce of boùrbon or rùm, stirring constantly to keep the mixtùre from cùrdling. (No matter how delicioùs the ingredients are, nobody likes a chùnky Christmas cocktail.)
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Full Recipe >> vinepair.com
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