3 eggs, separated
3 tablespoons powdered sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 ounces brandy, lukewarm
4 ounces dark rum, lukewarm
Freshly grated nutmeg
In a large, clean bowl, beat the egg whites until stiff peaks form.
In a separate bowl, beat the egg yolks until light in colour; gradually beat in the sugar, allspice, cinnamon, and cloves. Fold the yolk mixture into the whites.
Pour 2 tablespoons into four mugs each. Add 1 ounce brandy and 1 ounce dark rum to each mug.
Fill with hot milk. Stir well, and dust with nutmeg.