6 egg whites
6 tbsp. whiskey
1/8 plus tsp. cream of tartar
1 1/2 to 2 c. sugar

Beta egg whites until stiff. Fold in whiskey and cream of tartar. Beat yolks. Fold into whites. Fold in sugar gradually until mixture is thick and falls from spoon. For each individual mug, 2-3 tablespoons egg mixture, 1 ounce of whiskey, fill up with hot milk, and mix well. Sprinkle with nutmeg for garnish.