We know, we know: Christmas is over. We need to let go of the past and move on with our lives. (At least, that’s what our psychiatrist told us.) But come on, how can we pass up these Boozy Eggnog Marshmallows?
Christmas is tomorrow! You are soooo ready, but soooo worn out. The last thing you have time to think about or expend energy on is what you’re going to have for breakfast in the morning, right? Well, here’s my early Christmas gift to you: Nutella & Eggnog Muffins. They need only a few ingredients and take less than 30 minutes from start to stomach. It’s a Christmas muffin miracle!
Nutella & Eggnog Muffins
- 2c self-rising flour
- 2c eggnog (boozy or not, it’s your choice)
- 1/2t nutmeg
- 1/4t cinnamon
- 1/3c Nutella
- 1/2c powdered sugar, sifted
- 1/4c eggnog
- Preheat oven to 425 degrees and grease a 12 cup muffin tin.
- Mix together self-rising flour, eggnog, nutmeg, and cinnamon until just combined and divide batter evenly into muffin tin.
- Drop 1/2T of Nutella atop each muffin and swirl it all up with a toothpick.
- Bake for 13 to 15 minutes and let cool in tin for 5 minutes.
- For the glaze, stir together the eggnog and powdered sugar and drizzle a spoonful over each muffin.
With one of these simple, sweet and completely satisfying muffins in one hand and a mug of hot chocolate in the other, you’ll be on your way to having a very Merry Christmas.
For all the huffing and puffing about portion controls and calorie counts, winter is hardly the healthiest season out there. We try, but somewhere between our second and third (or fourth and fifth) slabs of turkey, all health consciousness flies, inevitably, right out our suburban bay windows.
Luckily our friendly neighborhood Jamba Juice is here to save the day.
Released alongside its already popular Pumpkin Spice flavor in October, Jamba Juice’s latest seasonal offering is its flashily-named Eggnog Jubilee. Made with a frozen eggnog base, frozen yogurt and soymilk, the 16 ounce size is 390 calories and contains only 3.5 grams of fat.
For reference, an equivalent amount of traditional nog would set you back nearly twice that much. What’s more, this year, both the Eggnog and Pumpkin flavors also come with the option to “Make It Light,” with1/3 less sugar, calories and carbohydrates than their regular iterations.
Oh Jamba, that’s almost enough reason to forgive you for making a Twilight “Berry Bitten” smoothie. Almost.
So far, feedback across the intarwebz has been mostly positive, with bloggers citing the lack of any definitive “noggy” flavor and claiming the whole drink tastes more like chai, as the most egregious complaints. Personally, I found the ‘Nog a little too sweet and in desperate need of a kick. It’s too bad Jamba doesn’t have a “Rum” boost.
Eggnog Jubilee and Pumpkin Spice smoothies, 16 ounces for ~$5, available only for a limited time
via Brand Eating
Christmas and cookies, as Cal Naughton would say, go together like Chinese food and chocolate pudding. So imagine my delight when I stumbled across a blog post inviting me to join in on The Great Food Blogger Cookie Swap of 2011. Here’s the deal: I signed up to send one dozen cookies each to three fellow food bloggers. And as I sent mine out, one dozen cookies from three other food bloggers (three dozen total) would be sent my way.
I knew I wanted to bake something traditional, but with a twist. My train of thought went a little something like this: Christmas-y, Christmas-y. What’s Christmas-y? Fruit cake…mint…eggnog…eggnog! Alright, booze in a cookie is a good start, but what goes with eggnog besides nothing? Hmmm, eggnog. What is nog anyway? Wait…nog…egg. What goes with eggs? Bacon!!! So Bacon and Eggnog Cookies were born.
The base recipe is Mrs. Field’s Eggnog Cookies; I just added a little bit of awesome (i.e., candied bacon).
Bacon and Eggnog Cookies
- 2 1/2c flour
- 1t baking powder
- 1/2t cinnamon
- 1/2t nutmeg
- 1 1/4c sugar
- 3/4c butter, room temp
- 1 1/2c eggnog, divided
- 1t vanilla
- 2 egg yolks
- 1T nutmeg
- 1/2lb candied bacon, crumbled
- Preheat oven to 300F and parchment up your cookie sheets. Combine flour, baking powder, cinnamon and nutmeg and set aside.
- Cream together sugar and butter. Add 1/2c eggnog, vanilla and egg yolks and beat.
- Add the dry ingredients and beat at low speed just until combined. Stir in candied bacon.
- Roll into 1.5T balls and dunk in remaining 1c eggnog before placing on cookie sheet.
- Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.
I didn’t dunk the cookies in eggnog before I baked them, but I highly encourage you to take that additional step to give it that extra burst of eggnog-y flavor. These cookies were soft, tasty, and full of bacon and booze: a merry combo for a Merry Christmas.
Nothing says the holidays like infusing everything you can with alcohol. But how can you throw in some Christmas cheer before noon without looking like an alcoholic? Eggnog Panettone French Toast with Maple Brandy Whipped Cream, is your savior. Packed with holiday flavors, it’s a perfect addition to Christmas morning brunch.
Original Recipe below:
Makes 6 Large Slices
Eggnog Pannettone French Toast
- 6 – ¾ inch slices of Panettone
- 2 eggs
- ½ cup refrigerated eggnog
- ½ cup of milk
- 1 tsp vanilla
- ½ tsp cinnamon
- ½ tsp nutmeg
- 4 tbsp. butter
- powdered sugar for dusting
- maple syrup (if desired)
Maple Brandy Whipped Cream
- ¾ cup heavy cream
- 1 tbsp. sugar
- 1 tbsp. maples syrup
- 1-2 tsp. brandy
- Combine the wet ingredients for the French toast together and mix well into a smooth custard.
- Bring a frying pan or skillet to temperature (medium) and grease with butter.
- Quickly dip both sides of the Panettone into the custard mixture and place onto the hot pan or skillet. Cook each side for about 3-4 minutes or until golden brown.
- While the French toast is cooking, prepare the Maple Brandy Whipped Cream. Add all the ingredients together, and whisk by hand or electric mixture until soft peaks form, about 4-6 minutes.
- When the French toast is ready, place on a plate, dust with powdered sugar, and dollop with a generous serving of whipped cream. Also, serve with maple syrup if desired.
*For a crispy French toast, cook the French toast in a pan or skillet first and then finish in a 475 degrees F for 2-3 minutes.
Starting now and running through January 1st, participating IHOP locations will be serving up four new flavors of hotcakes for those itching to get into some seasonal goodies. Included in the mix are White Chocolate Chip Mint Pancakes, Pumpkin Praline Pancakes, Eggnog Pancakes and a simple & fit option in the form of their Pumpkin Pancake Combo.
The White Chocolate Chip Mint Pancake feature fluffy buttermilk pancakes filled with white chocolate chips, topped with crunchy peppermint flakes and creamy whipped topping.
The Pumpkin Praline Pancakes made with real pumpkin and spices, then topped with a drizzle of caramel flavored sauce, a sprinkle of praline glazed pecans and whipped topping.
The Eggnog Pancakes utilize eggnog cream with cinnamon and nutmeg layered between sweet golden pancakes. The entire stack is topped with a sprinkle of cinnamon sugar, a drizzle of butter rum flavored sauce and creamy whipped topping.
The last option is a bit of a wrench in the system, as it fis into their “Under 600 Calories – Simple & Fit” menu. The Simple & Fit Pumpkin Pancake Combo comes with two signature pumpkin pancakes served with scrambled egg substitute and two strips of turkey bacon.
Tis’ the season for eggnog. Our friend Dorothy felt the seasonal cheer, but decided she wanted to create a hybrid with some breakfast comfort food and the result? Eggnog French Toast. Created with a cup of eggnog, 6 eggs, freshly ground nutmeg and topped with melted butter and powdered sugar. Owwwww. Learn the process here if you’re so inclined!