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1. Se freacă gălbenuşurile cu zahărul pudră, apoi se adaugă treptat laptele cald şi se bate în continuare. Separat, se amestecă vinul alb cu coniacul şi 2-3 picături de sirop de muguri de brad, apoi se toarnă totul peste amestecul de lapte.
2. Se serveşte în pahare de apă cu picior. Se ornează cu beţe de scorţişoară, iar deasupra se presară nucşoară rasă.
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