Recipe:

3 egg yolks, 2 whole eggs, 200 g sugar, 200 ml milk, 200 ml white wine, 1/8 l cream, 4 cl dark rum, 1 vanilla bean, 1 pinch of cinnamon, 1 pinch of salt

And here's how to make the hot egg punch:

Whisk up the egg yolks and eggs in a bowl with a pinch of salt, the cinnamon and sugar. Within around ten minutes, you should have frothed the mixture to a foamy cream. Pour into a large pan and heat slowly over low heat. IMPORTANT: Do not allow the mixture to boil to prevent the egg from curdling. Gradually add the milk while stirring. In a separate saucepan, mix the cream with the vanilla bean, rum and wine and heat over a low heat. Do not allow the mixture to boil. Finally, remove the vanilla bean and stir the two mixtures together. Froth up again briefly before serving and enjoy while still hot.