1 Egg separated
2 Lb. 10x sugar (confectioners)
1/2 Quart whipping cream
Rum or Brandy
Whip egg whites to stiff peaks and set aside. Combine sugar and egg yolks and beat until mixture is lemon colored and holds soft peaks. Whip cream, fold all 3 mixtures together.
To serve: Put 2 to 3 tablespoons of batter in a warm mug, add 1 jigger of Rum or Brandy, fill with hot milk, stir lightly. Sprinkle with nutmeg.
This formula makes enough batter to serve a cocktail party of about 15 people. Refrigerated it will keep for 1 to 1 1/2 weeks. It is perfect to keep on hand for those "drop in guests" during the holiday season.
A perfect hot spicy drink for nippy fall days, and a definite winner for any cold winter morning.