Eggnog with nutmeg and cinnamon

Makes 8 to 10 servings

2 tsp. nutmeg
2 tsp. cinnamon
12 egg yolks
4 cups milk
1 1/4 cups sugar
2 cups heavy cream
1/2 tsp. vanilla extract
1 1/2 cups brandy, Cognac, rum or bourbon

 

Directions

  1. In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool.
  2. In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside.
  3. Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon.

Recipe adapted from Williams-Sonoma, Christmas Entertaining, by Georgeanne Brennan.

Hot rum coffee

Makes 8 servings

4 cups hot coffee
1 cup half-and-half, heated
5 Tbs. sugar
1/4 tsp. ground cardamom
1/4 tsp. nutmeg
1 1/2 cups amber rum
Grated chocolate for garnish

Directions

  1. Select 8 mugs. In a pitcher, stir together the coffee, half-and-half, sugar, cardamom and nutmeg.
  2. Pour 3 Tbs. of the rum into each mug and top with the warm coffee mixture. Stir gently, sprinkle the top with the chocolate and serve immediately.

Recipe adapted from Williams-Sonoma, Holiday Entertaining, by Chuck Williams.

Holiday coffee with spiced whipped cream

Makes 8 servings

2 cups heavy cream
1/2 cup plus 1 1/2 Tbs. sugar
6 Tbs. mulling spices
6 cups freshly brewed hot coffee
1 cup brandy

Directions

  1. In a small saucepan over medium heat, combine the cream, 4 Tbs. of the sugar and the mulling spices. When the cream starts to bubble around the edges, remove the pan from the heat and let stand for 10 minutes.
  2. Strain the cream mixture through a fine-mesh sieve into a metal bowl and refrigerate until thoroughly chilled, about 1 hour. Using a whisk, beat the cream mixture until stiff peaks form.
  3. Divide the coffee and brandy among 4 large coffee mugs or bowls, add 2 tsp. sugar to each and stir to combine. Top each with a large dollop of the spiced whipped cream and serve immediately.


Recipe adapted from Williams-Sonoma Kitchen.