Category Archives: Drinks
Looking for a festive holiday breakfast? Perhaps you have leftover eggnog (shame on you!). Or maybe someone gave you some “sugar cookie eggnog” and you thought, “what am I supposed to do with this?”. As it turns out, I know the answer to these questions. A couple days after Christmas my sister-in-law, Kim, served up some delicious Eggnog French Toast. Not only do you make it the night before for simple cook-and-serve in the morning but, it’s good. Real good.
I think for the eggnog itself, you can use regular eggnog, Silk nog (see these lovely waffles), or “sugar cookie eggnog”. Let’s be honest – what is sugar cookie eggnog? Kim didn’t know either. It’s all they had left in the eggnog world when she went shopping. She took a chance and it worked out for the best Eggnog French Toast ever. So was it the recipe itself or was the sugar cookie eggnog the secret to this festive holiday breakfast? I don’t know. If you find the answer to this question or understand the origins and reasons for sugar cookie eggnog, please let us know. We’d love to hear your thoughts.
1 cup of brown sugar
1/2 cup of buter
2 cups of eggnog
2 tbsp of light corn syrup
1 loaf of French Bread cut into 1 inch slices
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1. Lightly grease a 9×13-inch baking dish.
2. Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat.
3. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.
4. Place the bread slices atop the brown sugar mixture.
5. Whisk the eggs and eggnog together in a large bowl; pour over the bread slices.
6. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
7. Preheat an oven to 325 degrees.
8. Remove the baking dish from the refrigerator.
9. Bake in the preheated oven for 35 minutes.
10. Increase heat to 375 degrees.
11. Remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.
12. Remove from the oven and serve warm.
It’s so delicious!!!!
Adapted from Allrecipes.com.
I LOVE Christmas. It’s the time of year for everything FESTIVE! This is a new cocktail I found in SELF magazine. I modified the original recipe quite a bit. The nice thing is that it’s not very strong and it has a very holidayish flavor. If you are looking for something that fits the holiday spirit, I know you’ll love this one.
There’s more to come! I’m hoping that the closer we get to Christmas Andy and I will renew our “mulled wine quest.” Or wassail! Same difference. We have some new ideas for this holiday season – so, get ready. AND… We’re also getting ready to test some hot toddy recipes with various teas; should be interesting. Meanwhile, fire up this fun sipper!
Makes about 4 servings.
1 cup of water
1 1/2 cups sugar
1 1-inch piece of fresh ginger, thinly sliced
3 cinnamon sticks (and additional sticks to garnish)
3 whole cloves
1 cup boiling water
2 tbsp instant espresso powder
3-4 tbsp hazelnut liqueur
1/2 cup of Kahlua
For the Syrup
1. In a small saucepan over medium heat, combine water, sugar, ginger, cinnamon, and cloves.
2. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally until sugar dissolves.
3. Remove the pan from the heat and allow syrup to cool, about 20 minutes.
4. Using tongs, remove and discard the ginger, cloves, and cinnamon.
For the Espresso Liqueur
1. In a glass measuring cup, whisk together boiling water, espresso powder, and liqueur until powder is dissolved.
2. Set aside to cool.
Making the Cocktail
1. Take out 4 martini glasses and add a couple cubes to each glass
2. Add a cup of syrup to an ice filled martini shaker
3. Shake for a couple seconds and strain into a glass until the glass is just over half full
4. Fill the remainder of the glass by pouring the espresso liqueur into the middle of the syrup
5. Repeat for the other servings
6. Garnish with a cinnamon stick and enjoy!
What’s your favorite holiday cocktail??