A thick and frothy beverage made with eggs and cream, topped with a sprinkling of nutmeg.
6 fresh eggs*
1 cup granulated sugar - divided use
2 cups heavy cream
2 cups milk
1 tablespoon vanilla extract
1/4 teaspoon freshly grated nutmeg
Freshly grated nutmeg for sprinkling
- In large bowl, beat whites until fluffy; add 1/2 cup sugar.
- In an another larger bowl beat yolks until creamy; add 1/2 cup sugar. Fold egg whites into beaten yolks. Carefully stir in the cream, milk and nutmeg. Pour into a large punch bowl.
- To serve, ladle into cups and sprinkle top with nutmeg, as desired.
Makes 6 (1/2 cup) servings.
*Exercise caution when using raw eggs in uncooked beverages and foods. Because of the dangers, the elderly and young children should never be served foods containing raw eggs. We highly recommend using a pasteurized egg product for this recipe.