Holiday Eggnog

Directions

1. 1
   For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat.
2. 2
   Toast the spices until aromatic, 3 to 5 minutes.
3. 3
   Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt.
4. 4
   Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours.
5. 5
   Strain the cider through a fine sieve or cheesecloth; discard the solids.
6. 6
   (The cider can be made in advance and reheated prior to serving.)
7. 7
   For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls.
8. 8
   Whip the yolks with the nutmeg, cinnamon, rum and salt.
9. 9
   Gradually add 1/4 cup of the sugar.
10. 10
    Mix until the texture is silky and the sugar is fully incorporated.
11. 11
    Set aside.
12. 12
    Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar.
13. 13
    Whip until stiff peaks form.
14. 14
    Gently fold the egg white mixture into the yolk mixture.
15. 15
    This batter has a lifespan of about one evening.
16. 16
    Be sure to use fresh eggs as these will be served in a raw state.
17. 17
    To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug.
18. 18
    Garnish with grated nutmeg.