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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.