A cold-weather favorite! Make this batch and keep it in the freezer for up to six months. Add a heaping tablespoon to a coffee mug of hot water, as well as 3/4 ounce of dark rum and 3/4 ounce of brandy: stir. Perfection!

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat salt into egg whites.

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  • Beat egg yolks in another bowl until light, 3 to 5 minutes. Blend confectioners' sugar and butter together in separate large bowl until crumbly; add egg yolks and vanilla extract and beat well. Mix in nutmeg and allspice. Beat egg whites into egg yolk mixture until well-blended. Transfer to a sealable container and store in the freezer.

Editor's Note:

This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts

472 calories; protein 4g 8% DV; carbohydrates 68.2g 22% DV; fat 21.5g 33% DV; cholesterol 160.4mg 54% DV; sodium 231.7mg 9% DV. Full Nutrition
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