Ingredients:

Batter

3                          Eggs, separated

1/8 tsp.              Cream of Tartar

½ oz.                  Dark Rum

1 Cup                  Baker’s Sugar

1/8 tsp.              Ground Cinnamon

1/8 tsp.              Ground Nutmeg, plus more for garnish

1/8 tsp.              Ground Allspice

pinch                  Ground Cloves

Per Cocktail

2 oz.                   Batter (see above)

1 ½ oz.               Brandy

1 ½ oz.               Dark Rum

2 oz.                   a2 Milk™ 3.25% Homogenized Milk, warmed to 180 degrees

Directions:

To begin the batter, use a hand mixer to beat the egg whites in a mixing bowl. Once soft peaks form, add the cream of tartar beat for 30 seconds more.

Separately, beat the yolks with ½ oz. dark rum. Incorporate the baker’s sugar and spices and fold the egg white mixture.

Pour the batter into a sealed container and chill overnight.

To make one cocktail, spoon 2 oz. prepared batter into the bottom of a pre-warmed mug. Add 1 ½ oz. each brandy and rum. Stirring to incorporate, pour 2 oz. warmed milk overtop.

Garnish with fresh nutmeg and serve immediately.