1/3 cup of sugar and continue beating until smooth and the sugar is dissolved.
in a medium pan, heat the milk, cream, vanilla, peppermint and nutmeg until it just starts to simmer.
slowly pour the hot milk mixture into the eggs, whisking constantly to keep it from cooking the eggs. pour the egg mixture through a sieve back into the pan and cook over medium heat until it is 160 degrees. chill the mixture completely.
in a mixture beat the egg whites until they have soft peaks. add the tablespoon of sugar and continue beating until stiff peaks form.
whisk the egg whites into the chilled egg mixture.
dip a mug into a small amount 