Ingredients
- 2 oz Cognac
- 3 oz Ruby Port
- 3 oz Cream
- 1 dash Nutmeg
- 2 unit Egg
Instructions
- Beat the egg yolks thoroughly until smooth and then slowly incorporate the cream.
- Gradually whisk in the ruby port, mixing evenly to ensure a smooth consistency.
- Add the cognac to the mixture, continuing to whisk gently to combine all elements.
- Pour the mixture into a saucepan and heat over low heat, stirring constantly to prevent scorching.
- Once heated through, serve the drink in warmed wine goblets or mugs.
- Garnish the top with a light sprinkle of freshly grated nutmeg before serving.
