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INGREDIENTS
- 4 eggs, separated
- 3 tsp granulated sugar
- 3 cups whole milk
- 6 ounces Rumchata
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/3 cup brown sugar
DIRECTIONS
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In a stand mixer fitted with a whisk attachment, whip the egg whites with the granulated sugar until stiff peaks form. Set the whipped whites aside.
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In a clean bowl, whip the egg yolks until they are light and fluffy. Add the brown sugar to the mix and continue to whip until the sugar has dissolved (about 3 minutes).
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In a medium saucepan, combine the whole milk, cinnamon, nutmeg and vanilla. Bring to a boil then remove from the heat.
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With the mixer on low speed, whipping the egg yolks and brown sugar, slowly stream in the hot milk mixture. Continue to whip for about 2-3 minutes to let the milk incorporate fully into the eggs and also to cook the yolks.
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Add the Rumchata to the milk mixture and stir well.
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Fold the whipped egg whites into the milk mix gently so as not to knock all of the air out of the whipped whites.
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Divide into glasses, garnish with a cinnamon stick and serve!
