Rigid egg grog

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Whisk the egg yolks and sugar with a whisk of the hand mixer until white-creamy (approx. 10 minutes). Warm the rum in a hot water bath

2. 2

   Spread the egg cream into 10-12 heat-resistant glasses (each containing approx. 200 ml). Stir in approx. 100 ml of boiling water and approx. 3 tbsp. rum. Serve immediately