Imbibe — 04 December 2012

Forget the nog, gents. Procure an excellent rum and the rest of the following and prepare to have many pleased guests at your holiday soiree.

  • 12 egg(s)
  • 1 cup sugar
  • 1 bottle brandy
  • Pinch of ground allspice
  • Pinch of ground cinnamon
  • Pinch of ground cloves
  • 1 bottle dark rum
  • milk
  • nutmeg

Separate the eggs. Beat the whites until they form a stiff froth. Beat the yolks with the sugar until very thin and then gradually adding 4 ounces brandy (spiceaholics will also add a pinch each of ground allspice, cinnamon, and cloves). Fold the whites into the yolks. When ready to serve, give it another stir and then put 1 tablespoon of this batter in a small mug or tumbler. Now add 1 ounce brandy (although some die-hard Dixiecrats prefer bourbon) and 1 ounce rum, stirring constantly to avoid curdling. Fill to the top with hot milk and stir until you get foam. Sprinkle a little grated nutmeg on top.

 

Photo by uwwmatt

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