Prep 15 mins
Cook 0 mins
- 1 pint brandy
- 1 pint jamaican rum
- 1 quart Bourbon
- 18 eggs, separated
- 3 quarts heavy cream
- 2 cups sugar
- 1 whole clove
- Stir booze with the egg yolks.
- Mix cream and sugar, then blend with booze.
- Beat egg whites until stiff, fold gently into the other mixture.
- Garnish with cloves and nutmeg.
- Serve in small mugs.
Great recipe! Used it for a Holiday Brunch and was very easy to prepare. I did only use rum instead of bourbon and brandy.