2 large eggs, separated
2 1/2 tablespoons sugar
1 cup plus 1 tablespoon Jamaican rum
1 1/2 teaspoons vanilla extract
Small pinch ground allspice
Small pinch ground cloves
Large pinch ground cinnamon
2 2/3 cups whole milk
1 teaspoon freshly grated whole nutmeg or ground nutmeg
In small mixing bowl, whisk yolks briefly. Add sugar, 1 tablespoon rum, vanilla extract, allspice, cloves, and cinnamon, and whisk again. Set aside. Using electric mixer, beat egg whites in another large bowl until stiff and glossy. Fold whites into yolk mixture, and set aside.
In medium saucepan over low heat, bring milk to simmer and remove from heat. While milk is warming, briefly stir egg batter, then add 1 1/2 tablespoons to mug. Slowly add 4 tablespoons of remaining rum, stirring constantly to prevent curdling. Fill mug with hot milk, stir, sprinkle with nutmeg, and serve.