Cream of Beer Soup

Ingredients

 * 3 x 12 oz bottles of beer (1 dark and 2 light)
 * 1 tbsp sugar
 * ½ tsp white pepper
 * ¼ tsp each cinnamon and salt
 * ⅛ tsp nutmeg
 * 3 eggs, separated
 * ½ cup heavy cream

Directions

 * 1) Pour beer into a saucepan, stir in the sugar and spices, and bring to a boil.
 * 2) Beat the egg yolks into the cream, add a little hot beer to the mixture, beat well, and pour the mixture back into the rest of the beer, beating constantly with a wire whisk over very low heat to avoid curdling.
 * 3) Refrigerate until cold.
 * 4) When ready to serve, beat the egg whites until stiff but not dry and fold them into the soup.