Hot Apple Pie

By lacerise • December 20, 2010 • 0 Comments

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Author Notes: All I can say about this recipe is that a friend told me about it (loosely), I've been making it for about 30 years, people love it, and it's VERY potent so drink with caution. I like to serve these in large red wine glasses or brandy snifters so that you get a good amount of warm spiced apple juice in relation to the alcohol. - lacerise

Serves good sized crowd

bottle of Brandy
bottle of Tuaca
couple of jugs of good apple juice
# of cinnamon sticks
palmful of allspice berries
large grating of whole nutmeg
good sprinkling of powdered cinnamon
small palmful of whole cloves
good sprinkling of powdered allspice
small sprinkling of powdered clove
pint or more of heavy cream
some sugar

Pour apple juice (for as many drinks as you'll be serving) into a large pot and add the whole and powdered spices. Heat almost to a simmer.
Meanwhile, pour equal amounts (at your discretion) of brandy and Tuaca into large-bowled glasses. Don't be skimpy with the alcohol.
Pour hot spiced juice into the glasses and stir to combine.
Gently whip the heavy cream with your desired amount of sugar. It should be only lightly sweetened.
Float the cream on top of the liquid in the glasses.
Grate fresh nutmeg over the cream and serve.