Egg Punch (Ponche de Huevo)
Origin: Buenos Aires
Source: Silvia Klengel de Verduga, 1890
Ingredients
- 12 egg yolks
- 2 lemons, juiced (zumo)
- 1 copa (small glass) Jamaica rum, or cognac
- 1 litro (liter) sweetened tea infusion
- 6 egg whites, beaten to stiff peaks
Instructions
- Beat 12 yolks with the juice of 2 lemons.
- Beating constantly, add a glass of Jamaica rum (or cognac).
- Mix into a liter of boiling-hot sweetened tea, whisking until combined.
- Whisk in 6 stiffly beaten egg whites, raising foam in each glass.