6 pasteurized eggs, separated
1/2 to 1 cup superfine powdered sugar
1 ounce light rum per drink, optional
1 ounce brandy per drink, optional
1 teaspoon vanilla extract
Boiling hot water
To prepare batter: Beat 6 egg whites, slowly adding approximately 1/2 cup superfine powdered sugar. Egg whites should come to peaks. Beat 6 egg yolks thoroughly. Then combine both, adding remaining superfine powdered sugar as needed to stiffen.
To serve: Use hot mug or warmed stem glass. Using 1 tablespoon or 2 ounce ladle of batter, pour in brandy and rum or vanilla extract, and then fill mug or glass with hot water. Batter will rise to top. Sprinkle with a little nutmeg.
Yield: 8-10 servings
Source: Fifi Berry