Inspired by the cozy-sweet flavors of a holiday apple pie, this hot cocktail features apple cider, The Spice Hunter Mulling Spices, plus a warming kick from whiskey, apple brandy, and a dash of triple sec. To make it feel extra dessert-y, top each mug with a dollop of fluffy whipped cream and a sprinkle of freshly grated nutmeg.
The Spice Hunter Pure Vanilla Extract
In This Recipe
For the cocktail:
Add the apple cider and mulling spices to a small saucepan over medium-low heat. Simmer for 20 minutes, then remove from heat. Strain into a heat-safe vessel.
To a coffee mug, add whiskey, apple brandy, and triple sec. Add the warm mulled cider. Top with a generous portion of whipped cream, and grate fresh nutmeg over the top. Serve immediately.
For the whipped cream:
In a stand mixer with the whisk attachment, whip heavy cream on medium speed until soft peaks form. Remove the bowl from the mixer and gently stir in the powdered sugar, salt, and vanilla extract. Set aside (this can keep in the fridge for several days).
Irene runs a monthly Brooklyn-based pop-up series called Yooeating, with new takes on Korean home cooking, street food, and drinking culture by pairing with other culinary cuisines that feel like home.