Christmas Egg Punch with Beer and Sherry
12 servings
40 minutes
Christmas eggnog with beer and sherry is a fragrant and warming drink that transports you to the atmosphere of old Europe. Its roots trace back to medieval culinary traditions where spiced hot drinks symbolized celebration and hospitality. Baked apples add softness and caramel notes, while the spice mix provides depth of flavor. Sherry and ginger ale impart exquisite sweetness and a slight tanginess. The result is a velvety, rich drink with a warming effect. Serving it in heated cups enhances its cozy charm. Perfect for winter evenings, this punch can create an atmosphere of festivity and friendly gatherings.
1
Cut small apples (10-12 pieces) into large wedges and halves, and place them in an oven preheated to 175 degrees for 15-20 minutes. Bake until golden-brown.
- Red apples: 12 pieces
2
Tie cloves, pepper, cardamom, nutmeg, and cinnamon in cheesecloth and place in a large pot. Pour in two cups of beer and simmer on low heat for 10 minutes without boiling.
- Carnation: 3 pieces
- Black allspice: 3 pieces
- Cardamom seeds: 3 pieces
- Ground nutmeg: 0.5 teaspoon
- Cinnamon sticks: 1 piece
- Ginger ale: 2 l
3
Then remove the spice bag, add sugar, sherry, the remaining ale, and simmer for about 20 minutes, stirring, without allowing the liquid to boil.
- Sugar: 2 glasss
- Dry sherry: 750 ml
- Ginger ale: 2 l
4
While the punch heats up, first beat the egg whites and yolks separately, then together.
- Chicken egg: 6 pieces
5
Slowly pour the egg mixture into the punch and stir thoroughly until smooth.
- Chicken egg: 6 pieces
6
Pour hot liquid into a punch bowl, add baked apples, and serve immediately. Ladle into warmed cups and mugs.
- Red apples: 12 pieces