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Cider Eggnog

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  Eggs/Null 2 Large (Null)
  Firmly packed brown sugar/Maple syrup 2 Tablespoon (Null)
  Dark rum/Null 3 Tablespoon (Null)
  Lemon juice/Null 1 Tablespoon (Null)
  Ground cinnamon/Null 1⁄4 Teaspoon (Null)
  Ground nutmeg/Null 1⁄4 Teaspoon (Null)
  Whipping cream/Null 1 Cup (16 tbs) (Null)
  Apple cider/Null 1 Quart (Or Juice)

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.

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Cider Eggnog Recipe