Family Tested & Approved
In a medium bowl beat egg whites until stiff. Beat in salt.
In a second bowl beat yolks until light in color.
In a third bowl cream together butter and sugar. Add in yolks, vanilla, and nutmeg. Beat well.
Fold egg whites into butter mixture. Refrigerate in covered container.
To serve: Heat mugs of milk, stir in one heaping tablespoon of batter, add 1/2 ounce each of brandy and rum, or 1 oz of whiskey (if desired), top with a sprinkle of nutmeg.