Ingredients
6 large pasteurized eggs, separated2 cups sugar2 tablespoons brandy or rum1 tablespoon vanilla extract2 teaspoons pumpkin pie spice1/2 teaspoon bitters (preferably Angostura)1/2 teaspoon cream of tartar, optionalEACH SERVING:3/4 cup boiling water or hot milk1 ounce brandy1 ounce rum Freshly grated nutmeg, optional
Preparation
In a large bowl, beat egg yolks until thin and loose, about 1 minute. Gradually beat in sugar, brandy, vanilla, pie spice and bitters; beat until thick and frothy, 3-5 minutes.
In another large bowl with clean beaters, beat egg whites (and, if desired, cream of tartar) on high speed just until stiff but not dry. Fold a fourth of the whites into yolk mixture until no white streaks remain. Fold in remaining whites until combined. Refrigerate mixture, covered, until serving.
For each serving, place 3/4 cup mixture into a large mug. Add boiling water, brandy and rum; stir until blended. If desired top with freshly grated nutmeg.
