From Ski Magazine December 2006, Chef Mike Daley chef de cuisine at The Ritz Carleton Bachelor Gulch
1 cup sugar
1/2 tsp vanilla
1/4 tsp ground fresh nutmeg
1/2 tsp ground cinnamon stick
1/4 tsp ginger powder
1/4 tsp powdered sugar
2 cups whole milk
3 cups heavy whipping cream
3/4 cup of Amaretto
1/3 cup spiced rum
Chill the ingredients
Place the eggs in a large stainless steel bowl an beat until foamy.
Add Nutmeg, ginger and half the cinnamon.
Reserve powdered sugar and remaining cinnamon in a separate bowl.
Add the vanilla and rum to the eggs while stirring.
Finally add the milk and 2 cups of cream.
Combine well and chill.
Add the last cup of cream to the cinnamon and powdered sugar.
Whip until it holds medium stiff peaks.
Serve in chilled glasses with dollops of whipped cream.