Egg Whiskey Punch

For the egg whiskey punch, first pour the Assam tea with the 1/2 l of boiling hot water and let it steep for 5 min. Strain into a pot.

Now add whiskey, cream, yolks and sugar.

Mix constantly with a hand blender while gently heating the punch. Do not boil under any circumstances!

As soon as the egg-whiskey punch becomes creamy, pour into pre-warmed tea glasses and serve sprinkled with a pinch of cardamom.

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