Winter Drinks for Warm Fuzzies

Elizabeth Joyce

Recipes have been lightly edited.


Serves 6-8


4 large eggs

1/3 cup granulated sugar

1/8 teaspoon ground nutmeg

2 tablespoons lemon juice

1/8 teaspoon salt

4 cups milk

1/2 cup heavy cream

  1. In a large bowl, beat the eggs until they are thick and lemon colored.
  2. Whisk in the sugar, nutmeg, lemon juice and salt.
  3. Add the milk and cream.
  4. Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy.
  5. Serve with ice.


Mulled Wine/Spiced Cider

Serves 8


4 cups apple cider

1 (750-ml) bottle red wine, such as Cabernet Sauvignon @@@(omit for Spiced Cider)@@@

1/4 cup honey

2 cinnamon sticks

1 orange, zested and juiced

4 whole cloves

3 star anise

4 oranges, peeled, for garnish

  1. Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan.
  2. Bring to a boil and simmer over low heat for 10 minutes.
  3. Pour into mugs, add an orange peel to each and serve.


Hot Buttered Rum

Serves 4


2/3 cup packed dark brown sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup honey

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Pinch salt

3/4 cup spiced rum (optional)

2 cups boiling water

4 sticks cinnamon, for garnish

  1. Beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves and salt in a medium bowl until blended and smooth.
  2. Transfer the mixture to a 4-cup (or larger) measuring cup.
  3. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves.
  4. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.