Zabaglione
"To make a cup, take four eggs, that is, the yolks, and some sugar and a sufficient amount of cinnamon and some good sweet wine; if the wine is too strong, add a little water or lean broth. Then cook the same way that fine broth is cooked, stirring all the while with a spoon. When it thickens, remove the zabaglione from the heat. Then put it in a cup. It is to be served in the evening at bedtime. Note that it soothes the brain."
The Art of Cooking, composed by Maestro Martino of Como (14th/15th century)
notes
This is basically custard drink with a kick, and certainly as mentioned in the recipe, it would be good served later in the evening.
Basically the directions are 4 yolks per cup with wine to top it off with cinnamon and sugar to taste. If one would rather a little less wine, the wine can be thinned down with water (or broth if you rather) when adding it.
This may be easier to make as a larger batch than one or two cups worth and a double boiler would make it easier to control the heat while cooking it.
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