Chef Mary Sue Milliken showed us how to craft this decadent eggnog, which incorporates whipped cream, egg whites, and spices into a pudding-like zabaglione base. It first appeared in our December 2013 issue along with Karen Shimizu’s article A Nog Like No Other. Get the recipe for Ultimate Eggnog »
A sprinkling of nutmeg across the top of this easily batched cocktail compliments the molasses-like flavor of two rums softened with pineapple, orange, and cranberry juices.
The name of this flaming red wine punch translates from the German as “punch glow bowl”. Light-bodied red wine laced with brandy is an impressive sight when lit aflame before serving.
Experiencing the Tom and Jerry is like sipping a hot toddy through a brandy-laced, nutmeg-dusted froth. Serve this thick, batter-like concoction at your next holiday gathering.
The spiciness of cloves, cinnamon and ginger complement the sweetness of apple and the smokiness of bourbon, to make a drink that is perfect for fall. See the recipe for Bourbon Cider »
This variation on a toddy combines calvados, a French apple brandy, with hot cider for a drink that’s autumn in a glass. Get the recipe for Calvados Hot Toddy »
Cider concentrate is great drizzled over pancakes, added to homemade vinaigrettes or used as a ham glaze. For a quick, warming drink, spoon three tablespoons into a large mug and fill with just-boiled water.
