This will yield around 100oz of batter, which translates to about 35-50 drinks, depending on how thick you make it. Half of this is usually plenty for most people.
Ingredients:
20 eggs
1.5 pounds room temperature butter
4 pounds powdered sugar
1 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons of each of the following:
vanilla
nutmeg
cloves
allspice
cinnamon
Directions:
in two separate large bowls, separate the egg whites from yolks
add salt and cream of tartar in egg whites, and use a mixer or a whisk and mix on high for several minutes until frothy
add powdered sugar to egg yolks one pound at a time and mix by hand
add butter to egg yolk bowl and mix in. might help to microwave butter slightly just to soften it up
re-mix egg whites and immediately dump into egg yolk bowl
add all additional ingredients, and mix
then mix some more, until it's all smooth. any remaining chunks should be very small
Keep batter in the freezer, it'll keep the same consistency as ice cream.
to serve:
add two heaping spoonfulls, or a little more, don't be shy, to a large mug.
the traditional liquor additive is a shot of brandy, and a shot of rum. you can use either, or a shot of whiskey if thats all ya got.
top the mug with boiling water, and mix well. sprinkle cinnamon on top, and enjoy!
Ingredients:
20 eggs
1.5 pounds room temperature butter
4 pounds powdered sugar
1 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons of each of the following:
vanilla
nutmeg
cloves
allspice
cinnamon
Directions:
in two separate large bowls, separate the egg whites from yolks
add salt and cream of tartar in egg whites, and use a mixer or a whisk and mix on high for several minutes until frothy
add powdered sugar to egg yolks one pound at a time and mix by hand
add butter to egg yolk bowl and mix in. might help to microwave butter slightly just to soften it up
re-mix egg whites and immediately dump into egg yolk bowl
add all additional ingredients, and mix
then mix some more, until it's all smooth. any remaining chunks should be very small
Keep batter in the freezer, it'll keep the same consistency as ice cream.
to serve:
add two heaping spoonfulls, or a little more, don't be shy, to a large mug.
the traditional liquor additive is a shot of brandy, and a shot of rum. you can use either, or a shot of whiskey if thats all ya got.
top the mug with boiling water, and mix well. sprinkle cinnamon on top, and enjoy!
