Spiced Holiday Egg Nog and Mulled Apple Cider

I attended a cooking series at Whole Foods in Las Vegas. We got to taste everything the chefs of the Wynn made and their Mixologist was there to share some holiday cheer with her fabulous drink mixes. Below is the Egg Nog she made and it went down so smooth that you could not taste the alcohol.


-5 oz. Horizon Organic Low fat Eggnog
-3/4 oz. Captain Morgan Spiced Rum
-3/4 oz. Amaretto di Saronno Liqueur
-1/2 oz. Canton Ginger Liqueur
-1 turn of Freshly Ground Nutmeg

Method: Combine the above ingredients into a mixing glass. Add ice and shake well to chill. Drop contents of mixing tin into a white wine glass. Garnish. Serve.
Garnish: A dollop of freshly whipped cream, a small mint sprig and a light dusting of ground nutmeg.


She also made a mulled apple cider. This was a great hot-totty!

Mulled Apple Cider

-1 ½ oz. Daron Fine Calvados
-8 oz. Mulled Apple Cider (***see recipe below)

Method: Heat a tempered, 11 oz coffee mug with scalding water for 1 minute. Discard water and add calvados, followed by the hot apple cider. Garnish. Serve.

Garnish: A half slice of fresh orange, placed into mug

***Mulled Apple Cider Recipe

-1 quart unfiltered apple juice (Martinelli’s or other preferred brand)
-1 cinnamon stick, 3 inches long
-3 allspice berries
-2 whole cloves
-1 ½ oz. Sonoma Vanilla Infused Simple Syrup (www.ultimatebarchef.com)
-1/2 fresh orange (sliced ¼ inch thick, with skin left on)

Method: Combine the above ingredients into a pot on the stove. Simmer for 30 minutes on low heat. Remove from heat and cool. Strain through cheesecloth or a fine mesh strainer to remove residue. Store in the refrigerator until ready for use; will keep for up to 2 weeks.

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