We have been having a wonderful holiday season spending time with friends–parties, dinners out, open-houses–It has all been really fun!  One such get-together was this past Tuesday when we met a couple for dinner and exchanged gifts.   To my delight, I was told to open our package before Christmas so that we could enjoy it through the holidays……of course I complied!

Inside a beautiful gift bag were two cute holiday mugs, mulling spices, cinnamon sticks and a nice Christmas scented candle.  I am inspired!  I just happen to have some delicious apple cider in our freezer.  (I will be writing about “Smashing An Idea” some other time, but today you just need to know that it is an amazing party centered around picking apples and then smashing them into the best cider ever, all in the same day.)  This year was a spectacularly abundant year for apples so we brought home a little extra cider and froze it to use later.  “Later” has arrived.  The same couple who has the apple orchard also tends bees and we have some of their delicious honey from this past summer.  Having all of these wonderful ingredients on hand, I believe that we are in for a nice warm treat to sip on this evening!

Mulled Cider With a Kick

• 4 cups apple cider
• 2 inch piece of fresh ginger, peeled and sliced
• Zest and juice from 1 orange
• 2 tablespoons honey
• 2 tablespoons WS Mulling Spices
• 2 star anise pods
• 4 ounces bourbon, rum, or brandy
• Orange slices and cinnamon sticks for garnish

Gently simmer top 6 ingredients for up to 20 minutes.  Remove ginger and spices and add alcohol of choice. Serve hot in mugs, garnished with an orange slice and a cinnamon stick.

One more “for the road”…

My husband isn’t a fan when it comes to eggnog, but I love the stuff and I can’t think of much that says Christmas like this concoction made with eggs, cream, sugar and brandy.

Brandied Eggnog

• 6 large eggs, separated
• 1/3 cup sugar
• 1 _1/4 cups Cognac or other brandy
• 4 cups milk
• 1 cup heavy cream or half-and-half
• 1 teaspoon vanilla extract
• Freshly grated nutmeg for garnish

Beat egg yolks and sugar in a mixer bowl on high speed until pale and light.  Reduce speed and gradually mix in Cognac, milk, cream, and vanilla.

Beat egg whites in clean mixer bowl with clean beaters until stiff but not dry, then gently fold into egg yolk mixture with rubber spatula.  Pour into a pitcher or punch bowl and refrigerate until cold.

To serve, ladle eggnog into glasses and sprinkle with grated nutmeg.

Serves 24

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