Place the egg yolks into a cocktail shaker and whisk.
Add the cognac, rum, allspice and 25ml/1fl oz of the sugar syrup.
Whisk the egg whites in a bowl until soft peaks appear when the whisk is removed. Add the remaining 25ml/1fl oz of sugar syrup and beat until thick and glossy.
Fold the egg white into the egg yolk mixture, then pour into a heatproof coffee glass.
Top up with warm milk, garnish with a little grated nutmeg, and serve.
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