A virtual cookbook, of recipes gathered in, around, and by, the bloggers of St. Blog's Parish.
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Sancti Thomas et Hieronymus
Batter 1 pasteurized egg, separated
1/8 tsp ground cinnamon
1/4 oz. rum
1/4 tsp vanilla extract
Drink boiling water
1 tbs batter
1 oz. rum
1 cup milk
1/2 oz. brandy
To make the batter, beat the egg white until stiff peaks form. Beat the yolk with the cinnamon, fold into egg white, and add powdered sugar until batter is stiff. Add rum and vanilla, then more sugar to stiffen batter.
To make the drink, thoroughly warm a mug by filling it with boiling water. Put milk in saucepan over medium heat to scald; it's done when tiny bubbles ring the milk along the edge of the saucepan. Once the milk is scalded, pour out the water from the mug, then into mug put batter, rum, and milk; stir to mix. Float brandy on top, and sprinkle with ground nutmeg.