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  • Prep 10 min
  • Total 10 min
  • Servings 4

A traditional holiday drink from the early 19th century, consider this the cousin to eggnog. Unlike most cocktails with raw egg, this one is served warm. MORE + LESS -

TBSP Nate
February 2, 2016

Ingredients

3
eggs, separated
3
tablespoons powdered sugar
1/2
teaspoon ground allspice
1/2
teaspoon ground cinnamon
1/2
teaspoon ground cloves
4
ounces brandy, lukewarm
3
cups hot milk
Freshly grated nutmeg

Steps

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  • 1
    In a large, clean bowl, beat the egg whites until stiff peaks form.
  • 2
    In a separate bowl, beat the egg yolks until light in color; gradually beat in the sugar, allspice, cinnamon, and cloves. Fold the yolk mixture into the whites.
  • 3
    Pour 2 tablespoons into four mugs each. Add 1 ounce brandy and 1 ounce dark rum to each mug.
  • 4
    Fill with hot milk. Stir well, and dust with nutmeg.
 

Nutrition Information

No nutrition information available for this recipe

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