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24 servings
Ingredients:
12 eggs1 1/4 cups confectioners' sugar20 fluid ounces brandy24 cups milk1 pinch ground nutmeg
Instructions:
Separate the eggs.In a large bowl beat the egg whites until frothy.Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored.Fold the egg whites into the egg yolks and refrigerate.In a large stock pot heat the milk until hot but do not boil.Reduce heat and keep milk hot.To each mug add 2 tablespoons brandy (or more to taste) and 1 large heaping tablespoon of egg mixture.Stir and fill mug with hot milk.Place another tablespoon of egg mixture on top and sprinkle with nutmeg.
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