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1/2 dozen eggs 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1/8 tsp. ground cloves 1/8 tsp. cream of tartar 1/2 shot rum 1/2 shot whiskey 1 1/2 lbs. confectioners' sugar BATTER: Separate whites from yolks, beat whites to peaks. Mix nutmeg, cinnamon, cloves, cream of tartar into egg yolks with 1 1/2 pounds confectioners' sugar. Roll whites into yolks. DRINK: In cup put rum and whiskey (1/2 shot each). Fill cup 1/2 full with batter then fill to top with boiling water. Garnish with nutmeg on top. | |
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recipe reviews #17661
Cheri White says:
Hi Lovey - This is really close to what we used. I remember having to beat whites at least 15 minutes and then fold them into lemoney colored beaten yolks. Beat spices into yolks and powdered sugar into the whites... This usually held for 3-4 nights. Now just remind me next year that I found the recipe this year! :)
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