The Friday Five: Eggnog

By the time Thanksgiving dinner was cleared from the table last week, I was already in full on Christmas mode. Our house—including the tree—is all decorated. I’ve been to AC Moore, Michael’s and Paper Source for all kinds of crafty inspiration and I’ve been pinning cookie recipes like crazy.

Most importantly, I had my first eggnog latte of the season from Starbucks. I just found out that they can be made with low fat eggnog. I don’t remember this being an option before and I’m pretty excited about it. Even though it probably saves about 13 calories.

I know that its thick texture puts a lot of people off, although I think that’s the best part. It’s just like rich, melted vanilla ice cream. I’ve been in love with the stuff ever since I had my grandfather let me try a sip of it out of a tiny paper cup at Christmas Eve dinner one year when I was little. I haven’t ever tried to incorporate eggnog into baked goods, but something tells me that it would be awesome. And, I’m sure one of the treats below could help change your mind if you fall into the anti-eggnog camp:

1)      Cinnamon Eggnog Scones (via King Arthur Flour)

2)      Eggnog Crème Brulee (via Betty Crocker)

3)      Eggnog Truffles (via Shugary Sweets)

4)      Nutella Eggnog Cookies (via Roxana’s Home Baking)

5)      Eggnog Breakfast Pudding with Cinnamon Whipped Cream (via  Lauren’s Latest)

How do you feel about eggnog? Yay or nay? Have you ever used it for baking?

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Comments

  1. Egg Nog French Toast has been a Christmas morning tradition in my familly for years. Mom uses a thick sliced Panatone bread. Add a few eggs to your egg nog and sprinkle a little nutmeg on each side while it’s in the skillet. A perfect annual indulgence!

    • Yum! Definitely trying that this year. Love the idea of using Panettone. Metropolitan Bakery in Center City usually makes one that would probably be excellent as French toast.

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