Yield 1 drink, with batter for about 10 drinks Number Of Ingredients 12 Steps:
Make the batter: In a bowl, beat egg yolks until they are as thin as water. While beating, gradually add sugar, rum, vanilla, spices and bitters. In a separate bowl, beat egg whites until stiff. Fold into yolk mixture. If not using immediately, refrigerate batter. Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.
Yield 24 Number Of Ingredients 5 Steps:
Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners’ sugar and beat until stiff peaks are formed. Beat the egg yolks with the remaining 1/2 cup of confectioners’ sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate. In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot. To each mug add 2 tablespoons brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg.
Time 15m Number Of Ingredients 9 Steps:
Begin by separating your eggs, placing the whites and yolks in separate clean, dry mixing bowls. NOTE: It’s important to make sure the bowl containing the whites in particular is very clean and completely dry. Also, you need to make sure you don’t have even a speck of yolk in with the whites or it will affect the consistency of the batter, which is key to making this drink really special. In a mixing bowl (or in the bowl of a stand mixer), set to whipping the egg whites. We want them to end up very very thick, not just frothy. Once they’ve thickened up a bit, begin adding ½ cup of the confectioner’s sugar, a spoonful at a time. Continue whipping until very stiff peaks form. You want the whites to be so thick that they wouldn’t dump out of the bowl if you turned it upside down. This might take as long as 10 minutes, depending on your mixer, etc. Just keep whipping! In the bowl with the egg yolks, add the remaining confectioner’s sugar, vanilla, cinnamon, nutmeg and cloves. Whisk to combine well. When your whites are super stiff, add the yolk mixture to the whites and fold gently to combine. Do not whisk this mixture and do not beat it or stir it with any kind of vigor. It’s meant to be really thick, at least as thick as cake batter, and over mixing or whisking will make it thin and runny. Each drink is prepared individually when you’re ready to serve. Start by warming your mugs by filling them with hot water and allowing it to set for 30 seconds or so. Then dump out the water and spoon a generous amount of batter into each mug. For smaller mugs like mine shown here, about two tablespoons is appropriate. T Then add your rum and brandy. Finally, pour hot water over top until the mug is full. Add a bit of freshly grated nutmeg on top and serve with a little spoon or an ice cream stick.
Time 10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Beat egg whites til they are a stiff froth. Separately beat egg yolks until light in color. Gradually beat sugar, allspice, cinnamon and cloves into the yolk mixture. Fold yolk mixture into whites and pour 2 tablespoons of this mixture into each of four 8-ounce mugs. Add brandy and rum to each mug. Fill mugs with very hot water, milk, or coffee. Stir well and sprinkle the top with grated nutmeg.
Time 25m Yield 10 servings. Number Of Ingredients 12 Steps:
In a large bowl, beat egg yolks until thin and loose, about 1 minute. Gradually beat in sugar, brandy, vanilla, pie spice and bitters; beat until thick and frothy, 3-5 minutes. , In another large bowl with clean beaters, beat egg whites, and if desired, cream of tartar, on high speed just until stiff but not dry. Fold a fourth of the whites into yolk mixture until no white streaks remain. Fold in remaining whites until combined. Refrigerate mixture, covered, until serving., For each serving, place 3/4 cup mixture into a large mug. Add boiling water, brandy and rum; stir until blended. If desired top with freshly grated nutmeg.
Time 20m Yield 56 Number Of Ingredients 9 Steps:
Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the egg yolks one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat egg whites until foamy in a large glass or metal mixing bowl, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Mix the egg whites into the egg yolk mixture. Stir in the rum, salt, mace, allspice, cloves, nutmeg, and cardamom. To use the mix, combine 1 ounce rum and 1 cup hot milk in a mug. Stir in 1 tablespoon of the Tom and Jerry mixture.
