Recipes: Holiday Cheer In A Cup

This week’s Taste comes to viewers from the home of Wayne Johnson where he and Jenniffer Weigel shared recipes for some of their favorite holiday beverages.

Glug:

Make a spice pack by putting the peel of one orange, 1 tsp. of cardamom seeds, 1 tsp.of whole cloves, and two cinnamon sticks into a cloth wrapped in twine.

Simmer with water in a large pot for several minutes.

Add fruit, cinnamon and nuts. Simmer additional 5 minutes.

Add wine and port and bring to boil. Simmer 30 minutes.

Add vodka. Simmer an additional 5 minutes.

Remove spice pack.

Serve in mugs or heat poof glasses. Garnish with orange slices. Add additional raisins and almonds

Eggnog:

Heat up 4 cups of whole milk in a pot.

Add 6 whole cloves, 1 tsp. vanilla extract, and 1 tsp. of cinnamon into the bowl.

Crack and separate a dozen eggs to where you just have the yokes and place them into a separate bowl

Separately, in a medium sized bowl, whisk egg yolks and 1½ cups of fine sugar until smooth and creamy.

While whisking, slowly pour about 2 cups of the hot milk mixture into the eggs. Once fully combined, pour warmed egg mixture back into the saucepan with the remaining milk.

Continue to stir the combined mixture over medium heat until it begins to thicken slightly and coats the spoon (only about 5 minutes – you don’t want the eggs to curdle or separate)

Remove mixture from heat and add rum and bourbon. Strain mixture to remove cloves.

Cover and refrigerate for 2 hours or overnight.

When ready to serve, whip the heavy cream until soft peaks form. Mix in 1&#189 tsps. of vanilla extract and nutmeg.

Fold refrigerated mixture and whipped cream together in a large serving bowl.

Serve eggnog in mugs or glasses and top with a sprinkle of additional nutmeg.

Good Cheer!