Recipes: Hot Mulled Cider, Cranberry Mule, Old Fashioned Eggnog

Serves 2.

Note: This versatile winter elixir is a perfect blend of cinnamon, clove, anise and black pepper that shines on its own. It lifts you up while keeping you warm, perfect by the fire, inside or outside. From Beth Dooley.

• 3 c. fresh apple cider

• 2 sticks cinnamon, plus 2 more for garnish

• 3 whole cloves

• 2 whole star anise

• 1 tbsp. apple cider vinegar

Directions

Pour the cider into a saucepan and add 2 cinnamon sticks, cloves, anise and vinegar. Set the saucepan over medium heat. Bring to a boil, reduce the heat, simmer until the flavors come together, about 2 minutes. Pour the cider through a strainer into two cups and discard the spices. Serve each cup garnished with a cinnamon stick.

Serves 2.

Tart, bitter and bright, this vibrant elixir of cranberries and bitters packs a puckery punch. Top it off with fresh cranberries, which really do float. If you're looking for blood orange soda, Dry brand is a great choice: light, fizzy and not at all sweet. From Beth Dooley.

• 1 c. fresh (unsweetened) cranberry juice

• 3 c. dry blood orange soda or sparkling water (see Note)

• 1 to 2 drops bitters, or more to taste

• 1/4 c. fresh cranberries, for garnish

Directions

Divide the cranberry juice and soda between two glasses. Add a tiny drop of the bitters to each. Add ice cubes, then garnish with fresh cranberries.

Serves 6.

This recipe for the traditional holiday drink, which must be prepared in advance, gently cooks the eggs to kill any potential bacteria. It's so rich, it can double as a dessert. Store leftovers in a covered container in the refrigerator for up to 3 days. From Beth Dooley.

• 3 large eggs

• 1 egg yolk

• 1/4 c. sugar

• Pinch salt

• 2 c. whole milk

• 1 tsp. vanilla extract

• 1/4 tsp. grated nutmeg, plus a little more for garnish

• 1/4 c. heavy cream

Directions

In a small, heavy saucepan, whisk together the eggs, egg yolk, sugar and salt. Slowly whisk in the milk. Set the pan over the lowest heat and stir the mixture continuously until the mixture is thick enough to coat the back of a spoon and an instant-read thermometer reaches 160 degrees, about 20 to 30 minutes. Strain the mixture through a fine sieve into a large bowl. Stir in the vanilla and nutmeg. Pour the mixture into a container with a lid and refrigerate until fully chilled, about 4 hours. Before serving, pour the eggnog into a bowl and whisk in the heavy cream. Serve garnished with more grated nutmeg.