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GOLDEN VALLEY, Minn -- Cookbook author and adventurer Beth Dooley, author of the acclaimed Minnesota's Bounty: The Farmer's Market Cookbook joined us on KARE News@4 with some delicious twists on holiday spirits.

HOT MULLED WINE

8 servings (easily doubled)
4 cups apple cider
1 bottle red wine (Pinot Noir)
¼ cup honey
3 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a simmer for at least 10 minutes.

CLASSIC EGGNOG

Serves 6 and easily doubled

This recipe cooks the eggs slightly so they're safe to eat. (Omit the egg whites if you're concerned about raw eggs and float meringues on top instead.)

4 egg yolks
½ cup sugar
2 cups whole milk
Pinch ground cloves
Pinch cinnamon
Pinch nutmeg
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
½ cup Cognac (optional)
4 egg whites (optional)

In a large bowl, beat the egg yolks until they're light and slowly beat in the sugar until the mixture is fluffy. In a thick-bottomed saucepan, slowly heat together the milk, cloves, cinnamon and nutmeg until steamy hot, but not boiling. Slowly add half of the hot milk to the eggs, whisking constantly. Pour this back into the saucepan with the remaining milk. Cook over medium nigh heat, stirring constantly, with a wooden spoon, until the mixture begins to thicken, and coats the back of the spoon, about 5 minutes. Remove from the heat and stir in the cream. Let cool, then refrigerate. Stir in the vanilla and Cognac (or, you may also set the bottle on the side so guests can mix in their own). Chill until ready to serve.

If using the egg whites, whip until stiff then fold half in to the eggnog and layer the remaining on top.

TOM AND JERRY

To make the eggnog into this classic drink, serve the mixture warm and top with whipped cream.

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