Cider Eggnog Recipe
Ingredients
| Eggs | 2 Large | |
| 2 tablespoons firmly packed brown sugar or maple syrup | ||
| Dark rum | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| 1/4 teaspoon each ground cinnamon and ground nutmeg | ||
| Whipping cream | 1 Cup (16 tbs) | |
| 1 quart apple cider or juice | ||
Directions
In a small bowl, whisk to blend eggs, brown sugar, rum, lemon juice, and 1/8 teaspoon each of the cinnamon and nutmeg.
In another bowl, whip cream on high speed of an electric mixer with the remaining 1/8 teaspoon cinnamon and nutmeg until cream holds soft peaks.
If made ahead, cover egg and cream mixtures and chill up to 2 hours.
In a 2- to 3-quart pan, bring apple cider to boiling over high heat; remove from heat and quickly whisk egg mixture into cider.
Pour into a serving bowl and pour cream onto the liquid.
At once, ladle warm cider eggnog into punch cups.
In another bowl, whip cream on high speed of an electric mixer with the remaining 1/8 teaspoon cinnamon and nutmeg until cream holds soft peaks.
If made ahead, cover egg and cream mixtures and chill up to 2 hours.
In a 2- to 3-quart pan, bring apple cider to boiling over high heat; remove from heat and quickly whisk egg mixture into cider.
Pour into a serving bowl and pour cream onto the liquid.
At once, ladle warm cider eggnog into punch cups.
Chef
