Homemade Eggnog is EASY to make! Plus, it doesn’t have all the fillers of the store-bought stuff. Just cream, sugar, eggs, and spices. Enjoy it spiked or without alcohol for a kid-friendly version. Continue reading “Eggnog” »
Eggnog lattes are one of those drinks that really fit in with the Christmas season. Unlike Peppermint Mochas and even gingerbread spiced drinks, they’re not really something that you can drink year-round because the key ingredient – eggnog – is not widely available in the spring and summer. So, I say …
Eggnog lattes are one of those drinks that really fit in with the Christmas season. Unlike Peppermint Mochas and even gingerbread spiced drinks, they’re not really something that you can drink year-round because the key ingredient – eggnog – is not widely available in the spring and summer. So, I say splurge while you can and, if you’re an eggnog latte fan, don’t hesitate to enjoy a few around Christmas or New Year’s. And with this recipe for a Homemade Eggnog Latte, you don’t have to run out to the nearest coffee shop to enjoy one, because you can make one easily yourself!
An eggnog latte starts with eggnog. I recommend starting with a store bought eggnog for this type of drink, as they tend to be a little more consistent when you’re heating them up. You’ll have your choice of full fat, low fat and a variety of nondairy eggnogs. While I use a classic dairy eggnog in the recipe below, you can also use nondairy options for this drink. Don’t pick a ‘nog that comes with alcohol added to it because it will be difficult to steam up to a nice consistency, but you can spike your coffee with a splash of brandy or bourbon after you mix up the drink and I won’t tell. Above all, choose a brand you like because the latte is going to get all of its flavor from that eggnog.
The eggnog should be steamed with an espresso machine or heated and vigorously “steamed” by hand (which you can do by using a countertop milk frother/steamer or by vigorously whisking it in a medium bowl) to give it some body and create a nice head of foam on top of the drink. Since eggnog is already sweetened, you won’t need to add any extra sugar to your latte. I always add a little extra vanilla and nutmeg to make those flavors – which are classic ‘nog ingredients – really pop.
The eggnog is then combined with strong coffee or espresso, along with a bit of vanilla and nutmeg. You probably won’t have to add additional sugar to this because the eggnog is already sweet, but you can mix in a spoonful of sugar if that is how you prefer your coffee drinks. I tend to serve this as-is, with the milk foam on top of the drink, although it can also be finished with a spoonful of whipped cream and a dusting of extra nutmeg. Serve with a slice of cake or your favorite cookies.
Homemade Eggnog Latte
8 oz store bought eggnog
2 oz espresso or
4 oz strong coffee
1/4 tsp vanilla extract
1/8 tsp freshly ground nutmeg
whipped cream, optional
Steam eggnog using an espresso machine or a countertop milk steamer, or heat in the microwave and vigorously froth with a whisk until it is thick and foamy.
In a large mug, combine espresso (or strong coffee), vanilla extract and nutmeg. Top with steamed eggnog. Garnish with whipped cream, if desired.
This year, it’s a sure bet that holiday gatherings will likely be more intimate, with perhaps more celebrating online rather than around a table. As you cozy up to the chimney…or computer, it’s nice to have a drink in hand either to take the chill off or to make things feel more festive. Unless you’re the lovely Ina Garten, who prefers to make drinks by…
This year, it’s a sure bet that holiday gatherings will likely be more intimate, with perhaps more celebrating online rather than around a table. As you cozy up to the chimney…or computer, it’s nice to have a drink in hand either to take the chill off or to make things feel more festive. Unless you’re the lovely Ina Garten, who prefers to make drinks by the pitcher, individual drinks are a nice way to celebrate more intimate gatherings and you can make just one to two, or scale ’em up to make four or six, if necessary. My hot chocolate recipes (below) can easily be made in advance – in fact, they’re better if they are – then rewarmed right before serving. Marshmallows and whipped cream are optional, but if I’m going to be honest, they’re encouraged.
Here are my favorite and most popular drink recipes on the blog that’ll warm you up, including two types of hot chocolate (there are several others in Drinking French, including a Salted Butter Caramel version), French mulled wine, an apple-based cocktail, and a few libations with cranberries. There’s also a brown-buttery Old Fashioned, a pink Cosmo to brighten things up, a creative Kir, and Jeff Morgenthaler’s amazing eggnog. So no matter where you are, whether you’re at home with friends and family or able to gather out and about, here are some drinks I hope will help make this holiday season more enjoyable…
A winter classic in many countries, when they’re open (they’re closed at the moment), cafés in Paris will have the words ‘Vin chaud’ scribbled on a blackboard either inside or out, beckoning people to come in from the cold to have a glass. Patrons are usually huddled around terrace tables or standing at the bar, sipping glasses of warm spiced wine, but this year, mulled wine maison will be in fashion. My version of vin chaud is spiced with cardamom, star anise, cloves, and fresh ginger. And it’s even better if you tip a bit of brandy in it!
Continue Reading Holiday Drinks...
If you haven’t stocked up on eggnog this holiday season, you might want to run to the store and pick up a container of your favorite brand so that you can whip up a batch of these fluffy Eggnog Pancakes for breakfast. They’re easy to make and a wonderful way to infuse …
If you haven’t stocked up on eggnog this holiday season, you might want to run to the store and pick up a container of your favorite brand so that you can whip up a batch of these fluffy Eggnog Pancakes for breakfast. They’re easy to make and a wonderful way to infuse a little holiday flavor into your mornings. I enjoy them throughout the holiday season – starting after Thanksgiving and going all the way through New Year’s Day.
The pancakes are light, fluffy and have a delicious eggnog flavor in every bite. This flavor comes from the eggnog in the batter, of course, but it is amplified by the addition of vanilla extract and freshly ground nutmeg. That combination of vanilla and nutmeg is always a component of eggnog, so including both of those ingredients makes these pancakes work beautifully.
The pancakes are not overly sweet on their own, but since eggnog is sweetened and contains a bit more sugar than the milk or buttermilk that you might typically put into your pancakes, the eggnog ‘cakes will brown a bit more easily than their plainer counterparts. This means that you might need to turn down the temperature on your cooktop between batches to prevent your pancakes from over-browning.
This recipe makes a batch that should serve 6-8 people, especially if you are serving up your pancakes with a side of eggs, bacon or sausage. If you’re serving a smaller crowd, feel free to halve the recipe. I drizzled mine with maple syrup, but if you don’t have quite as much of a sweet tooth, you could top them with a dollop of whipped cream and an extra sprinkling of freshly grated nutmeg.
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp freshly ground nutmeg
2 tbsp sugar
1 3/4 cups prepared eggnog
2 large eggs
2 tsp vanilla extract
In a large bowl, whisk together flour, baking powder, salt, nutmeg and sugar.
In a small bowl or a large measuring cup, whisk together eggnog, eggs and vanilla until well-combined. Make a well in the center of the dry ingredients and pour in the eggnog mixture and whisk until batter is smooth.
Preheat a nonstick griddle or a large nonstick frying pan over medium-high heat. When a drop of water skips around on the surface of the pan, the pan is ready for you to dollop 1/4-cups of batter onto it (if the water evaporates, the pan is too hot). Reduce heat slightly and cook pancakes, turning once, until pancakes are golden on both sides.
Repeat with remaining batter.
Eggnog is a holiday favorite of mine that I serve up all season. Although it’s a drink, I don’t always serve it up as a beverage. Instead, I incorporate eggnog into a variety of different treats to offer up to guests at brunch and dessert throughout the holidays. These Eggnog Blondies are an …
Eggnog is a holiday favorite of mine that I serve up all season. Although it’s a drink, I don’t always serve it up as a beverage. Instead, I incorporate eggnog into a variety of different treats to offer up to guests at brunch and dessert throughout the holidays. These Eggnog Blondies are an easy to make bar cookie that is inspired by the vanilla and nutmeg flavors in eggnog.
The bars come together quickly and easily. They have a generous amount of vanilla extract and freshly ground nutmeg, along with a splash of prepared eggnog. When it comes to the vanilla, you can use vanilla extract or vanilla bean paste, which will give the blondies a vanilla-flecked look. The nutmeg should be freshly grated, as it is a spice that looses flavor quickly after it has been ground. If you only have pre-ground nutmeg (unless your container is very fresh), be a little generous when you add it in to make up for the fact that it may have lost some of its peppery character.
The finished bars have a crisp outer edge and are perfectly chewy in the center. While I don’t always add leavening to my blondies – since I want that chewy, dense texture that you get in brownies – I added a pinch to this recipe because it has additional liquid in the batter. They really do taste like eggnog, with plenty of creamy vanilla and spicy nutmeg. If you’re an eggnog fan, you will find these to be downright addictive. And they should be a huge hit with holiday guests – even if they’re not usually eggnog fans to begin with.
The bars are ready to eat as soon as they have cooled, and can be cut into large or small pieces depending on how many you need to serve. They’ll keep for about 2 days after baking if stored in an airtight container.
1 cup sugar
1 large egg
1/2 cup butter, melted and cooled
2 tsp vanilla extract
1/4 tsp freshly ground nutmeg
2 tbsp eggnog
1 cup all purpose flour
1/4 tsp salt
1/8 tsp baking soda
Preheat oven to 350F. Line an 8-inch baking pan with parchment paper and lightly grease.
In a large bowl, whisk together sugar and egg. Whisk in melted butter, followed by vanilla extract, nutmeg and eggnog, and mix until ingredients are well-combined. Add in flour, salt and baking soda and mix until batter is uniform, with no streaks of dry ingredients remaining. Pour into prepared pan and spread into an even layer.
Bake for 35 minutes, or until blondies are set and golden at the edges. Allow blondies to cool in the pan before slicing.
Eggnog is a holiday classic, but that doesn’t mean that there is only one way to enjoy it. Eggnog can be served hot, cold or at room temperature and I like it in all three forms. To take this holiday treat to another level, try a Homemade Eggnog Milkshake this season! This decadent …
Eggnog is a holiday classic, but that doesn’t mean that there is only one way to enjoy it. Eggnog can be served hot, cold or at room temperature and I like it in all three forms. To take this holiday treat to another level, try a Homemade Eggnog Milkshake this season! This decadent dessert drink is the perfect way to end a holiday meal.
I really enjoy eggnog during the holiday season. I often make my own version of the creamy egg-enriched beverage, but there are many great store bought brands out there to choose from if you are looking to save a little time in the kitchen. The quality of store-bought eggnog has definitely improved over the years, as the drink only gets more and more popular.
Just as the name suggests, this milkshake is made with eggnog. The ‘nog makes it especially rich and it has a hint of custard to it that you won’t find in a plain vanilla milkshake, although you certainly get plenty of vanilla flavor in the finished drink. Eggnog is typically flavored with vanilla and nutmeg. I add more of both to the milkshake because these flavors can be muted in a cold drink and you want them to stand out. Combine the eggnog with a good quality vanilla ice cream to give the drink a good base. Feel free to play around with the ratios here because different brands of eggnog have different consistencies and you might prefer your milkshake to be thicker or thinner than I do. No matter how you make it, be sure to save some room in the glass to top yours with a layer of whipped cream and a bit of additional nutmeg.
This recipe makes enough for about four people, depending on how big your glasses are. It could serve two if you really want to indulge. It could also easily serve more if you want to pour it into smaller punch cups. You can scale the recipe up or down to suit your needs.
Bonus: If you want to put a more adult twist on this milkshake, blend in about 1/4 cup of dark rum. It will give it boozy molasses note that works beautifully with the vanilla and nutmeg, without overpowering those flavors.
Homemade Eggnog Milkshake
2 1/2 cups prepared eggnog, chilled
2 cups vanilla ice cream
1 tsp vanilla extract
1/4 tsp freshly grated nutmeg, plus more for topping
whipped cream, for topping
Combine all ingredients, except the whipped cream, in a blender and blend at low speed to combine for a few seconds. Turn speed to high and blend until creamy and smooth. If the shake is too thick, add in a few more tablespoonfuls of eggnog. Divide into serving glasses and top with whipped cream. Sprinkle freshly grated nutmeg on top before serving.