Makes approximately 3 cups 3 eggs, separated (use pasteurized whole eggs) 1/8 tsp salt ½ cup soft butter 3 ½ cup powdered sugar ½ tsp vanilla ½ tsp nutmeg and/or ground cloves (optional) To serve: hot milk nutmeg (optional) brandy, rum, or spiced rum Beat egg whites until soft peaks form. Sprinkle in the salt and whip on high until stiff. Transfer the whites into a separate bowl and set aside. Place the soft butter in the mixing bowl and whip until light and fluffy. Add the yolks, powdered sugar, vanilla, and optional spices. Continue beating until batter is thick and smooth. Add the whites to the bowl and beat on high until the batter is smooth. Store tightly covered in a plastic container or in a jar. Batter can be stored in the refrigerator for up to two weeks or in the freezer for up to a year. To serve: scoop 2 – 3 tablespoons of batter (either from fridge or freezer) into a large mug, add a 1 oz. shot of brandy or rum and fill with hot milk. Sprinkle ground nutmeg on top and enjoy!