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This classic wintery cocktail is a must for the holiday season. It takes some effort to make, but it’ll be oh-so-worth-it when you put this warm, frothy drink to your lips. Originally made in the 1820s by author Pierce Egan to promote his book titled Life in London; Or the Day and Night Scenes of Jerry Hawthorn, Esq. and His Elegant Friend Corinthian Tom, this cocktail is the sophisticated cousin of eggnog.
  1. 12 eggs separated
  2. 1 teaspoon cream of tartar
  3. 1 teaspoon vanilla extract
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon ground cloves
  6. 1 teaspoon ground nutmeg
  7. 1 pound powdered sugar
  8. Select Club Reserve 91 Whisky
  9. Boiling water or hot milk

  1. Put the egg yolks in one mixing bowl and the egg whites in another.
  2. Add the vanilla, cinnamon, cloves, and nutmeg to the egg yolks and combine.
  3. Add the cream of tartar to the egg whites and mix with a stand or hand mixer until stiff peaks form.
  4. Add the powdered sugar in two portions to the egg yolks, mixing well after each addition.
  5. Slowly combine the egg whites mixture to the egg yolks mixture.
  6. To build your cocktail, add a couple tablespoons of this batter to a mug and pour in a shot of whisky.
  7. Slowly add in hot water or milk to the mug, constantly mixing the batter and liquid. Make sure you do this slowly or else the mixture will curdle.