• 1500ml British Ale
• 1/4 tsp ground ginger
• 1/2 TL gemahlene  Nelken
• 1/2 TL geriebene Muskatnuss
• 225g brauner Zucker
• 5 Eigelbe
• 113g Butter

MODERN METHOD

• Take 5 yolks and beat them with the demerara or brown sugar until light and frothy. Set aside.
• Poor the ale into a saucepan. Try to not create too much foam. Stir in the spices.
• Over medium heat, bring the mixture to a boil, then turn down to low and simmer for 2 minutes. For a non-alcoholic drink, leave at medium heat and boil for 20 minutes.
• Remove the pot from the heat and stir in the egg and sugar mixture. Then return the pot to low heat until the liquid starts to thicken. Simmer for 5 minutes.
• Add in the diced butter and stir until melted. Then froth the buttered beer with a hand whisk and let simmer for 10 minutes.
• Remove the saucepan from the heat and allow buttered beer to cool to a warm but drinkable temperature. Then whisk again and serve warm.

*This can be served cold by chilling the beer, then mixing it with cold milk (1 part beer/1 part milk)