The Artistry of Mixing Drinks by Frank Meier (1936, p.67)
| 0.5 glass | brandy — Brandy | base |
| 12 unit | egg — Eggs | base |
| 1 bottle | rum — Rum | base |
| milk — Boiling Milk | dilution | |
| 1 teaspoon | allspice — Allspice | other |
| 1 pound | powdered sugar — Powdered Sugar | sweetener |
- Beat whites and yolks separately, combine with allspice, rum, and powdered sugar into a thick batter, then for service place a tablespoon of batter and half a glass of brandy in a heated cup, fill with boiling milk while stirring to a foam, grate nutmeg on top, and serve.
Garnish: Grated nutmeg
Ice: Ice