Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Brewed Tea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bottle (750 ml ) white wine
- 4 eggs (or 8 egg yolks )
- 5 tablespoons of sugar
- 1 packet of vanilla sugar (or 2 tsp sugar plus 1 tsp vanilla extract)
- 1 pinch of cinnamon
- 4 whole cloves
- 250 ml strong brewed tea , cooled
- Lemon or lemon juice
- 50 ml dark rum (optional)
Directions
Whisk the 5 tablespoons of sugar into the eggs (or egg yolks), add a little cold white wine, and beat vigorously.
Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves, lemon juice and the cooled tea. Add rum if using.
Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly or it will curdle. Before the mixture comes to the boil remove from the heat—the mixture should be foaming on top.
Remove the cloves.
Serve hot and foamy in a mug, optionally with whipped cream on top and a ginger biscuit.