Makes 8 generous glasses.
This is a rich creamy festive cocktail.
4 large very fresh free range eggs
100g soft light brown sugar
250ml spiced Rum
A little grate of nutmeg
Make sure all of your ingredients are good and cold.
Separate the eggs.
Put the yolks in a bowl with 75g of the sugar and whisk with an electric beater until pale and fluffy.
Then stir in the cream, milk Rum and a little grate of nutmeg.
Then whisk the whites with the remaining 25g of sugar with an electric beater until thick and stiff.
Fold the whites into the cream/rum mixture and serve immediately with a little fresh nutmeg grated on top.