SAMHAIN HOT APPLE CIDER | HOT SPICED PUNCH |
WASSAIL PUNCH *** | |
Preparation
In large pot, combine cider, cinnamon sticks, cloves, orange and lemon slices, and sugar to taste.
Serve hot.
Preparation
Put the cloves in a cloth bag. Boil in 2 cups of water. Let cool. Pour clove water and juices into large container. Mix well. Pour into large kettle and bring to a boil. serve hot in cups or mugs.
You could also add a dash of cinnamon and or a juice of a lemon or orange.
Preparation
Prepare the punch: Combine water, sugar, and spices in a large stainless steel, enamel or glass saucepan. Bring to a boil over medium-high heat, and boil for 5 minutes. Meanwhile, beat the egg whites until stiff but not dry. In a separate bowl, beat the egg yolks until light in color.
In separate pans, bring the wine (and beer, if used) and the brandy almost to the boiling point. Fold the whites into the yolks, using a large heatproof bowl.
Strain the sugar and spice mixture into the eggs, combining quickly. Incorporate the hot wine with the spice and egg mixture, beginning slowly and stirring briskly with each addition. , add the brandy. Now, just before serving and while the mixture is still foaming, add the baked apples.
Serve in heatproof glasses Guests are welcome to take an apple.
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