Ingredients:

  • 1 bottle (750ml) red wine (Beaujolais or Rioja)
  • 1 orange, sliced
  • 1 lemon, sliced
  • 4 whole cloves
  • 2 cinnamon sticks
  • 2 star anise
  • 2 tbsp granulated sugar
  • Optional: 2 tbsp brandy
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/4 tsp freshly grated nutmeg
  • Optional: 1/4 cup bourbon, dark rum, or brandy
  • Whipped cream, for garnish (optional)
  • Ground nutmeg, for garnish (optional)
  • 4 cups cranberry juice
  • 1/2 cup fresh rosemary simple syrup
  • 1 bottle (750ml) chilled sparkling water or club soda
  • Fresh cranberries, for garnish
  • Rosemary sprigs, for garnish
  • 1/2 cup water (for simple syrup)
  • 1/2 cup granulated sugar (for simple syrup)
  • 2 sprigs fresh rosemary (for simple syrup)

Instructions:

  1. Prepare the Mulled Wine: Combine red wine, orange slices, lemon slices, cloves, cinnamon sticks, and star anise in a saucepan. Gently heat over medium-low heat, being careful not to boil. Stir in sugar until dissolved. Simmer gently for at least 20 minutes, allowing the flavors to meld. Stir in brandy (optional). Strain to remove solids. Serve warm.
  2. Make the Eggnog: In a heatproof bowl, whisk together egg yolks and sugar until pale and thickened. In a saucepan, heat milk and cream over medium heat until steaming but not boiling. Slowly drizzle the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (approx. 5-7 minutes). Do not boil! Remove from heat and stir in nutmeg and alcohol (if using). Strain through a fine-mesh sieve to remove any lumps. Chill for at least 2 hours. Serve chilled, garnished with whipped cream and nutmeg, if desired.
  3. Create the Cranberry & Rosemary Spritzer: Make Rosemary Simple Syrup: Combine water, sugar, and rosemary sprigs in a small saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and let steep for 30 minutes. Strain and discard rosemary sprigs. In a pitcher, combine cranberry juice and rosemary simple syrup. Just before serving, top with chilled sparkling water or club soda. Garnish with fresh cranberries and rosemary sprigs.