Christmas Sangria

The eggnog. Sweet, rich, creamy, and just a little spicy, one sip of this eggnog and I feel a little bit more relaxed, a little bit less anxious, and a little bit more ready to enjoy the next two days for what they are. Fifteen more sips and you can just imagine how good I feel. Really though, it’s extremely easy to whip up, and I even made a half batch just for Trevor and myself to enjoy on the spot. If you have a little bit more time on your hands, chop up some apples, oranges, and pomegranates and Christmas Sangria in the fridge as well. Turn on some Christmas music, plug in the tree, put out a plate of cookies, and pour yourself a glass of your drink of choice. enjoy it!

Christmas Sangria

Serves 6.

1 bottle (750mL) red wine
2 c. apple cider
3/4 c. brandy
juice of 1 lime
2 sweet, crisp apples, chopped into 1 inch cubes
seeds of 1 large pomegranate
1 orange, sliced

Mix all ingredients together in a large pitcher, stirring with a wooden spoon. Refrigerate for 3-4 hours to allow the flavors to blend. Serve cold, and don’t forget to eat the fruit! Will last in the fridge for 3-4 days, if, like me, you cannot drink an entire bottle of wine in one night. 🙂

Homemade Eggnog

Serves 4.

4 eggs, separated
1/3 c. sugar, plus 1 TBS
Pinch cream of tartar
2 c. whole milk
1 c. heavy cream
3-4 oz. bourbon or brandy
1 tsp nutmeg

In a medium bowl or stand mixer, whisk egg whites until foamy. Sprinkle cream of tartar over, and continue whisking/beating until they form soft peaks. While still whisking, sprinkle 1 TBS of sugar over them and beat until egg whites are stiff.
In a large bowl (preferably with a spout) or pitcher, whisk egg yolks and 1/3 c. sugar until pale yellow and creamy. Whisk in milk, heavy cream, and booze until incorporated, then gently fold in egg whites until the consistency is even. Divide between four glasses and top with nutmeg. Drink right away.

*NOTE: This recipe contains raw egg yolks. If you are uncomfortable eating raw egg yolks, heat the milk and cream over low heat until just beginning to simmer, then pour over the egg yolk and sugar mixture, whisking yolks rapidly to prevent scrambling, to temper the yolks. Chill the mixture before continuing.