For each serving:

1 egg
1/2 jigger rum
1/2 jigger brandy

Separate the yolks from the whites of the number of eggs required; beat the whites to a stiff froth and stir the yolks until very thin; mix together in a small bowl and stir in fine sugar slowly until you have a medium stiff batter.

In a large mug, pour in batter until mug is 1/4 full. Add 1/2 jigger rum, and 1/2 jigger of brandy. Mix well with a small barspoon; fill with hot water; stir again. Sprinkle freshly grated nutmeg on top and serve.

Submitted by: CM