Hot Cider Nog.
I’m getting serious about holiday cheer.
And this is the first step – a huge mug full of lovin’.
!!!!!!!!!!
Dessert and comfort in a cup. That’s what we are doing.
You know when I made the smoky bacon almond brittle and told you about the bourbon bacon cookbook I found a few months ago? Well yeah. I also found THIS!
I was like… wait a minute. Apple cider… and eggnog… two of my favorite things… kind of combined… with booze… served hot and garnished with cinnamon and apples…?
I’m dead.
WHY DID I NOT KNOW ABOUT THIS BEFORE? So unfair.
I feel like I’ve missed out on years of hot cider nog and I want those years back.
I will admit, the name “hot cider nog” sounds somewhat atrocious. Does it not? But it perfectly describes what it is so I didn’t really know what I could change it to. Also, since you can serve it warm or throw it in a gigantic punch bowl, I can’t stop thinking about those lovely moose glasses a la Clark Griswold and cousin Eddie.
Get a set of those and you’re good to go.
The flavor of this is UNREAL. Sure, it’s like your traditional eggnog – but a bit sweeter with that delicious autumnal cider flavor, some extra cinnamon and deep apple vibes.
Deep apple vibes? I don’t know. They are just a thing here. I’m clearly running on zero sleep.
And! You can obviously leave out the bourbon if you’re so inclined… but. Perhaps, don’t? We can have the best invisible internet friend holiday party ever.
Hot Cider Nog
Yield: serves 4 to 6
Total Time: 30 minutes
Ingredients:
2 cups half and half
1/2 cup milk (2% or whole)
1 1/4 cups apple cider
2 large eggs
1/2 cup sugar
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for topping
1/4 teaspoon salt
1/2 cup bourbon
whipped cream for topping
cinnamon sticks
apple slices
Directions:
Place the half and half, milk, cider, eggs, sugars, cinnamon, nutmeg and salt in a large saucepan. Heat over medium-low heat while whisking constantly (so you don't have scrambled eggs!) for 15 to 20 minutes, until the nog thickens slightly and can easily coat the back of a wooden spoon. Remove from the heat but continue to whisk for another minute or two.
Stir in the bourbon if desired, either in the entire pot or a few ounces into each glass. Serve in mugs with some fresh whipped cream for topping, a cinnamon stick, apple slices and a few grates of fresh nutmeg.
(slightly adapted from the bourbon bacon cookbook!)
