Ingredients

• 1 bottle of white wine (25 floz.)
• 4 eggs (or 8 egg yolks)
• 5 tablespoons of sugar
• one packet of vanilla sugar (equivalent of 2 tsp sugar and 1 tsp vanilla extract)
• Pinch of cinnamon
• 4 cloves
• 8.45 floz. of strong tea
• lemon or lemon juice

Directions

1. Prepare the 8.45 floz of tea and allow to cool. Whisk the 5 tablespoons of sugar into the eggs (or egg yolks) and add a little cold white wine and then beat vigorously.
2. Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves, lemon juice and the cooled tea.
3. It is also optional to add 1.7 floz. of dark rum to the mixture. Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly.
4. Before the mixture comes to the boil remove from the heat, the mixture should be foaming on top.
5. Remove the four cloves. Serve hot and foamy in a mug with optionally whipped cream on top and a ginger biscuit.
6. (This recipe can also be made with red wine, however do not add 8.45 floz. strong tea to the mixture, this will also affect the number of servings too.