The Author's Menu · Hots
- Eggyolk and white separated1
- Sugar3 spoonfuls
- Vanilla essence1 teaspoon
- Rum40 ml
- Cognac10 ml
- Cream to taste
- Hot milk to top
- Whipped cream to taste
Method
1) Beat the egg yolk with the sugar and vanilla. Add the rum and cognac and chill. 2) Beat the egg white with the cream using a hand mixer. Combine the two parts and top with hot milk and whipped cream.
Garnish
Cinnamon and nutmeg.
Flavor
· ·
Pairs with
desserts
Sweet and full-bodied, it stands in for dessert or goes along with it.
In the Bottle Catalog
Bacardi Carta Blanca · Havana Club Añejo 3 Años · Montilla Carta Cristal