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