Get inspired to drink your way across America (without ever leaving your backyard) with Margaritaville’s 50 Drinks in 50 States series.

Utah is home to the Mormon Temple, which took 40 years to complete, but instead of giving you a religious history lesson I’m instead going to conjure up imagery of big snow drifts, chilly peaks in deep blue skies, and deliciously warm, fragrant après ski beverages. After all, Utah mountain peaks (on average) are the tallest in the country and average snowfall near the state’s capital is 500 inches. Another fun fact is that since Utah is inland, its snow is unusually dry. Avid skiers have given it the reputation of being home to the “world’s greatest powder,” and the 14 Alpine resorts that operate in Utah are among the best in the country.

Though this recipe for authentic Wassail is perhaps a bit more involved than you’re used to, what else are you going to do when the snow drives you inside for days on end?

Ingredients

• 6 small Fuji apples, cored
• 1 c. brown sugar
• 1 c. water
• 72 oz. ale
• 750 ml Madeira
• 10 whole cloves
• 10 whole allspice berries
• 1 cinnamon stick, 2-inches long
• 1 tsp. ground ginger
• 1 tsp. ground nutmeg
• 6 large eggs, separated

Directions

1. Preheat the oven to 350 degrees F.
2. Put the apples into an 8 by 8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water into the bottom of the dish and bake until tender, about 45 minutes.
3. Pour the ale and Madeira into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F.  Do not boil.
4. Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes. Add the egg whites to the yolks and using the hand mixer, beat, just until combined. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed. Return this mixture to the slow cooker and whisk to combine.
5. Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve.