This eggnog gets its foamy texture from beaten egg whites. It can also be made without the egg whites and simply served as is over ice. SERVES 6
2 cups whipping cream
1 cup whole or low-fat milk
6 eggs, separated
½ cup plus 2 tablespoons sugar
1½ teaspoons pure vanilla extract
¼ cup gold rum
¼ cup brandy
¼ cup bourbon whiskey
Freshly grated nutmeg, for garnish
1 Bring the cream and milk to a simmer in a large heavy saucepan.
2 Whisk the egg yolks and ½ cup sugar in a large bowl until very light. Gradually whisk in the hot cream mixture (slowly, so the eggs don’t cook). Return the mixture to the saucepan. Stir over medium-low heat until it thickens enough to coat the back of a spoon, about 8 minutes. Strain the liquid through a fine-mesh sieve into a bowl; mix in the vanilla. Chill uncovered until cold, then cover and keep refrigerated.
3 Mix the rum, brandy, and bourbon into the eggnog. Beat 3 egg whites with 2 tablespoons sugar in a bowl until soft peaks form (discard the remaining whites). Fold the beaten egg whites into the eggnog. Ladle the eggnog into cups, garnish with nutmeg, and serve.
This recipe contains raw egg whites and should not be served to pregnant women, the elderly, or anyone with a compromised immune system.
Pear replaces apple in this take on a winter favorite. This punch is ideal for sipping in front of the fire at a holiday party. SERVES 10
8 cups pear juice or pear nectar
4 cinnamon sticks, broken in half
24 whole cloves
1 cup pear vodka
10 thin lemon slices (from 1 or 2 lemons), seeds removed
10 thin pear slices
1 Bring the pear juice, cinnamon sticks, and cloves to boil in a heavy medium pot. Reduce the heat and simmer the liquid for 2 minutes.
2 Mix in the pear vodka, then the lemon and pear slices. Ladle the pear punch into 10 heat-proof mugs.
Persimmons macerate in spiced rum for a unique fall punch. Star anise is added just five minutes before serving, as its flavor intensifies quickly. SERVES 12
8 cups white cranberry juice
3 cups spiced rum
¾ cup fresh lemon juice
2 Fuyu persimmons, stemmed, each cut into 4 slices
1 star anise
Ice cubes
1 Mix the cranberry juice, rum, lemon juice, allspice syrup, and persimmon slices in a large glass jar or pitcher. Refrigerate for at least 2 hours and up to 6 hours to allow the flavors to develop. Add the star anise and let it infuse for 5 minutes. Taste; remove the star anise if the flavor is pronounced, or allow to infuse for 5 more minutes.
2 Fill 12 small glasses with ice. Pour the punch over the ice and serve.
Mulled wine releases an intoxicating scent as it simmers, due to the array of spices and citrus. It’s a great cold-weather drink, especially for a holiday party, so this recipe makes enough for a large crowd. SERVES 16
2 750-ml bottles dry red wine
2 cups ruby port
1 cup aquavit
½ cup sugar
1 cup blanched almonds
⅔ cup dried tart cherries
8 dried figs, quartered
6 orange peel strips
6 lemon peel strips
24 cardamom pods, slightly cracked with a mallet or rolling pin
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
1 Combine all the ingredients in a large pot and bring to a simmer. Continue simmering over very low heat for 15 minutes, to allow the spice flavor to develop.
2 Transfer to a metal or porcelain punch bowl, if desired (or serve directly from the pot). Ladle the glögg into punch cups or mugs.
Make a pomander ball to garnish the punch: Simply stud a whole orange with whole cloves in any pattern and add it to the glögg just before serving.
Pumpkin ale and spiced rum are flavored with spices such as cinnamon, cloves, and allspice, in this great fall or winter drink. Look for pumpkin ale at liquor stores and upscale supermarkets, especially from October through February. SERVES 6
4 cups chilled pumpkin ale
½ cup spiced rum
4 teaspoons pure maple syrup
Ice cubes
1 whole nutmeg, for grating
6 cinnamon sticks, for garnish
1 Mix the ale, rum, and maple syrup in a small pitcher.
2 Fill 6 short glasses with ice. Pour the ale mixture over. Grate a little nutmeg over each glass, and garnish with a cinnamon stick.
Not a gin drinker? This can be made with vodka instead. For a holiday party, make an ice mold with fresh limes and cranberries (see below) and serve the drink in a punch bowl. Be sure to start the ice mold at least one day ahead so it freezes solid. SERVES 8
1¼ cups gin
1 12-ounce can frozen cranberry juice cocktail concentrate
⅔ cup fresh lime juice
2 teaspoons grated peeled fresh ginger
3 cups chilled sparkling water
Cranberry-Lime Ice Mold (see below)
Ice cubes (optional)
1 Mix the gin, cranberry juice concentrate, lime juice, and ginger in a pitcher, stirring to dissolve the concentrate. Mix in the sparkling water.
2 Gently place the ice mold top side up in a punch bowl. Pour the punch over the ice mold. Ladle the punch into 8 glasses. Serve with ice if desired.
Add water to a mold, leaving about 2 inches at the top. Add cranberries, whole limes, lime slices, and lime leaves; the fruit will float. Freeze overnight or wrap the frozen mold tightly in plastic wrap and freeze for up to 1 month. To release, turn the mold upside down under running water.
Spice, liqueur, and aromatics blend in this knock-out coffee drink. The original recipe for Café Brûlot was created at Antoine’s restaurant in New Orleans in the 1890s and it’s still served there, ignited tableside for a stunning presentation. SERVES 8
½ cup chilled whipping cream
1 tablespoon plus ¾ cup Grand Marnier
2 teaspoons plus ¼ cup packed brown sugar
1 teaspoon grated orange peel
12 ½ × 2-inch orange peel strips
8 ½ × 2-inch lemon peel strips
1 bay leaf
2 cinnamon sticks, broken in half
24 whole cloves
½ cup brandy
4 cups very strong freshly brewed coffee
1 Whisk the cream, 1 tablespoon of the Grand Marnier, 2 teaspoons of the brown sugar, and the grated orange peel in a medium bowl until it forms soft peaks. Cover and refrigerate the whipped cream until ready to serve.
2 Combine the remaining ¾ cup Grand Marnier, the remaining ¼ cup brown sugar, the citrus peel strips, bay leaf, cinnamon sticks, and cloves in a heavy medium saucepan or chafing dish. Stir over medium-low heat until the mixture begins to simmer. Simmer for 2 minutes, occasionally pressing on the citrus peels with a wooden spoon. Remove the liquid from the heat and let stand for 10 minutes to enhance the flavors.
3 Return the liquid to a simmer. (If desired, take it to the table in its saucepan at this time.) Add the brandy and carefully ignite with a long match (the flames will be high). Gradually add the coffee, causing the flames to subside. Ladle the liquid into 8 heat-proof mugs, leaving the citrus peels and spices behind in the saucepan. Top with the whipped cream.
Milk punch, a blend of milk and brandy or bourbon, dates back to the 1600s. Our version adds another traditional punch mixer, tea, as well as exotic spices. Rum lends a caramel smoothness, but brandy and bourbon would be good, too. Any variation is delicious served hot or over ice. SERVES 6 TO 8
20 whole cloves
15 cardamom pods
4 cinnamon sticks, broken in half, plus more whole sticks (optional, for garnish)
2 teaspoons whole black peppercorns
1 2-inch-long piece of peeled fresh ginger, sliced
5 black tea bags
2 cups whole milk
¼ cup packed brown sugar
½ cup gold rum (or brandy or bourbon)
1 Place the spices and ginger in a saucepan over medium heat. Using a muddler or a wooden spoon, crack the spices into pieces and bruise the ginger. Heat the spice mixture until lightly toasted, about 1 minute. Add 4 cups water and bring to a boil. Add the tea bags; remove from the heat and let steep for 5 minutes. Discard the tea bags, and add the milk and brown sugar. Cover and let stand for 5 minutes.
2 Return the chai to a simmer. Mix in the rum. Ladle into heat-proof cups, leaving the spices behind. Garnish each cup with a cinnamon stick, if desired.
Tequila and brandy lend the punch to this after-dinner drink, an easy stand-in for dessert. Serve it hot in the winter, or chilled over ice in the summer. For a nonalcoholic version, simply omit the brandy and tequila. SERVES 6
1 cup chilled whipping cream
2 tablespoons packed dark brown sugar, plus more if desired
4 tablespoons brandy
4 cups whole or low-fat milk
1 cup (6 ounces) bittersweet chocolate chips
2 cinnamon sticks, broken in half
1 tablespoon unsweetened cocoa powder
¾ teaspoon ground ancho chile, plus more for garnish
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
Pinch of salt
⅓ cup tequila or mescal
1 Whisk the cream, 2 tablespoons of the brown sugar, and 2 tablespoons of the brandy in a large bowl until softly whipped. Chill the whipped cream until ready to use.
2 Bring the milk, chocolate chips, cinnamon sticks, cocoa powder, the ¾ teaspoon of ground chile, the nutmeg, allspice, and salt to a simmer in a heavy medium saucepan over medium heat, whisking frequently. Simmer for 2 minutes. Discard the cinnamon sticks. Add the tequila and the remaining 2 tablespoons brandy. Taste, adding up to 1 tablespoon of brown sugar if a sweeter flavor is desired.
3 Ladle the punch into heat-proof mugs or cups. Top with the whipped cream and sprinkle with additional ground chile.
