1T mulling spices in tea ball or cloth mulling bag
1 c port wine
9 oz (just a bit over a cup) spiced rum or bourbon whiskey
1 c heavy cream, well-chilled
1/8 c powdered sugar
1T honey
1 tsp. ground cardamom
1 tsp. vanilla extract
Instructions
In medium sauce pot, combine apple cider, cinnamon
sticks, port wine and mulling spices. Heat over
medium heat until just boiling. Continue to simmer
over medium-low heat, uncovered, for 15 minutes.
While cider simmers, in glass bowl, whip cream with
electric mixer on high speed until soft peak stage
(about 3 minutes). Add powdered sugar, honey,
vanilla extract and cardamom. Continue to whip to
stiff peak stage. Set aside.
To serve, pour 1 1/2 oz of spiced rum/whiskey into
each of six heat-proof glasses or mugs. To each
glass/mug, add 2/3 c cider mixture (being sure to
remove cinnamon sticks and mulling spices).
Top each glass/mug with a generous amount of
whipped cream. Enjoy!
Originally Submitted
10/26/2015
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