The Mile-High city keeps toasty all winter long with this Tom & Jerry variation from Williams & Graham.
12 eggs, separated
1 cup demerara sugar
4 oz. brandy
8 allspice berries
2 sticks cinnamon
5 whole cloves
1/8 cup dehydrated ginger
Finely grind the allspice, cinnamon, cloves and ginger in a spice grinder. In a large bowl, beat the whites until stiff. In a separate bowl, beat the yolks until slightly frothy, then fold in the sugar, brandy and ground spices. To finish, fold the whites into the egg yolk mixture. Use immediately, or refrigerate for up to 1 week.
1 Tbsp. of batter
1 oz. Armagnac
1 oz. aged rum
4 oz. hot milk (can be kept warm in a crock pot for parties and easy service)
Pour the batter into a preheated mug. Stir in the Armagnac, rum and hot milk. Garnish with freshly grated nutmeg and serve.
Sean Kenyon, Williams & Graham, Denver