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Gluhwein & Eggnog

Ever since I saw the movie “Reversal of Fortune”, in which Glenn Close sipped one Eggnog after the other… I’ve had this everlasting desire of tasting an eggnog cocktail! So, I reached out to super-talented foodstylist and chef Christina Vlahoulis, who always makes all my food  & cocktail fantasies come true!

For this Christmas, we have decided to also include – Gluhwein – on the cocktail list! A delicious, spicy, heart warming recipe that I myself have had one too many times before!  

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Gluhwein 

Serves 4

1 (750 ml) bottle of red wine (Syrah or Malbec are best)
1 orange, sliced into rounds
¼ cup brandy
½ cup honey
3 cinnamon sticks
8 cloves
3 star anise

Garnishes

Orange slices
Cinnamon sticks
Star anise
Cranberries (fresh or dry)
blackberries

 

Method: Combine all the Gluhwein ingredients in a heavy large size saucepan and bring to a simmer (not a boil, you don’t want to boil the alcohol out) over medium/high heat. Once simmering, reduce heat to medium / low and allow wine to simmer for at least one hour or up to three hours.

Strain and serve warm with garnishes!

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Eggnog

Serves 8

6 egg yolks
½ cup sugar
1 cup heavy cream
2 cups milk
½ tsp nutmeg
½ tsp ginger powder
½ tsp salt
¼ tsp vanilla extract
1 cup Rum

Topping

Whipped cream
Ground cinnamon

 

Method: Whisk the egg yolks and sugar together in a medium bowl until light and fluffy. In a medium saucepan, combine cream, milk, nutmeg, ginger powder and salt over medium / high heat. Stir often until mixture reaches a bare simmer. Remove from the heat and add a big spoonful of the hot milk mixture to the egg mixture and whisk vigorously.

Repeat adding one tablespoon at a time, in order to temper the eggs. Once you have added all the milk mixture into the eggs, pour the mixture back into the saucepan on the stove over medium heat and whisk constantly until mixture reaches 70 degrees celcius with the help of a cooking thermometer. Remove from the heat and stir in vanilla & rum. Pour the eggnog in a pitcher, cover with plastic wrap and place in fridge until chilled.

Serve with whipped cream and a sprinkle of cinnamon.

*Eggnog can be drunk hot or cold, depending on your taste.

 

Merry Christmas to All !

 

 

Recipe food styling and cocktail photos by Christina Vlahoulis, portraits by Anna Tagkalou

 

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