1 of egg
3 oz of port
2 oz of cream
1 pinch of nutmeg
1 tsp of superfine sugar (or sugar)
Warm port on the stove with in a saucepan. Be careful not to let it boil. Whisk the egg with sugar in a bowl and blend in 2oz. of cream. Pour the mixture into the saucepan with the port, stirring constantly. Serve in a warmed mug and sprinkle with nutmeg.