Steps
- Warm 6 heatproof mugs with hot water. For the batter, separate 2 eggs and beat the yolks in a bowl.
- Stir 2 tablespoons of superfine sugar, 15ml of overproof aged rum, 2 pinches of ground cinnamon, 2 pinches of ground cloves, and 3 pinches of ground nutmeg into the yolks.
- Whisk the whites until stiff and fold them into the yolk mixture.
- Empty the mugs. Divide 270ml of cognac and 90ml of aged rum among them, add 2 tablespoons of batter to each, and stir well. Top up with 540ml of boiling water, dividing it evenly, and garnish with grated nutmeg.