- 3 c Grated Cheddar cheese
- 1 tb Butter
- 3/4 c Colt 45 Malt Liquor
- 1 Egg yolk, slightly beaten
- Melt cheese and butter in top of double boiler, add half the Colt 45 when cheese is partly melted and cook, stirring constantly.
- Combine remaining booze with egg yolk and add slowly, stirring constantly until smooth and thick. Serve on hot toast. Sprinkle with cayenne. Feel free to substiture your favorite brew.
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