Ingredients :

1 cup rum

½ cup (125 ml) hazelnut syrup

4 eggs separated

½ cup (125ml) sugar

3 ½ cups (875 ml) milk

1 cup 35% cream

Cocoa powder and mint (for garnish)

Preparation :

Separate egg yolks and egg whites into 2 bowls.

Whisk the egg yolks with 1/4 cup of the sugar until smooth.

Add the rum, syrup, cream and milk to the egg yolk mixture in a punch bowl or serving bowl and mix well.

In the bowl of egg whites, add the rest of the sugar and whisk until stiff.

Pour 2/3 of the beaten eggs into the serving bowl and serve in mugs.

Garnish each cup with a ladle of remaining beaten eggs, cinnamon and mint.