Ingredients

• 12 eggs
• 1.25 cups confectioners' sugar
• 20 fluids ounces brandy
• 24 cups milk
• 1 pinch ground nutmeg

Instructions

1. 1 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.
2. 2 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.
3. 3 In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
4. 4 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.

Nutrition per serving