Advent Day 19, 2020: Dr. Rosey’s Eggnog Extravaganza

Today’s a special day for me! At 7:30 pm, give or take a few minutes, I will have been married as long as unmarried to the best partner in the world! [He’s a few years older than me, so I’ve reached “our” milestone first 😉 ] To celebrate, I am having my FAVOURITE holiday beverage! EGGNOG!

In fact, the whole day will be filled with Eggnog drinks and Eggnog recipes. Below, you’ll find reprints of my Perfect Eggnog Cocktail for One and Eggnog Panettone French Toast.

Other delights I might enjoy today? An Eggnog Tea Latté [made with David’s “Movie Night” Tea and Steamed Kawartha Dairy Eggnog], The Life Made Sweeter’s Soft Frosted Eggnog Cookies, Smitten Kitchen’s Eggnog Florentines, a glass of Coquito, and the Savoy Cocktail Book’s one-serving Tom and Jerry [screen-shot at the foot of this post].

JOIN ME?

Print Recipe

The Perfect Eggnog Cocktail For One

Recipe may be doubled. After that, you'll have to shake a second batch.

Ingredients

• 2 oz Heavy Cream
• 1 Egg
• 1.5 oz Cognac or Brandy [Faves are St. Remy Signature & Kinsip Brandy!]
• .5 oz Grand Marnier
• 1-3 tsp Maple Syrup [I like 1 tsp, but try 2-3 if you've got a sweet tooth]
• 2 dashes Maple Walnut or Black Walnut Bitters [feel free to substitute with whatever bitters you have on hand]
• 1/4 tsp Cinnamon
• 1/8 tsp Nutmeg + a dash for garnish
• ice for shaking

Instructions

• Place all ingredients in a cocktail shaker and shake hard for one minute.
• Strain and pour into a festive coupe or whiskey glass.
• Garnish with a dash of nutmeg.
• Enjoy!

Notes

This recipe includes a raw egg. Enjoy at your own risk.

Print Recipe

[Eggnog] Panettone French Toast

serves 8-12

Ingredients

• 1 Panettone [about 1 lb, paper removed; if the panettone is larger, simply slice a 1lb segment or increase ingredients incrementally to suit]
• 6* eggs [*4 if using eggnog]
• 1 c cream or high quality store-bought eggnog
• 1/2 c milk
• 1/4 c sugar [may be omitted if using eggnog]
• 1 tsp vanilla
• 1 tsp cinnamon [optional]
• 1/2 tsp nutmeg [optional]
• 1-2 tbs bourbon [optional]
• 2 tbs butter, or some cooking spray [if not using a non-stick pan]

Instructions

• Set a warming drawer to low or set oven to 170°F.
• Line a cookie sheet with parchment.
• In a large bowl, whisk eggs, cream [or eggnog], milk, sugar [may be omitted if using eggnog], vanilla, optional spices, and optional bourbon, until fully blended.
• Slice panettone in half [from top to bottom].
• Cut each half of panettone into 1-in slices. [You can halve these slices if they are too large to fit into your pan.]
• Heat a large nonstick pan to a medium heat and turn down heat-source slightly. [If you are not using a non-stick pan, coat with a bit of butter or oil.]
• Working 3 large slices or 6 small slices at a time:
• Using tongs, dip slices of bread into egg mixture.
• Cook soaked slices over medium heat for a few minutes on each side. [Slices should be golden brown on both sides]
• Remove slices to parchment lined pan and keep warm in the oven until serving.
• Repeat until all slices are prepared.
• Enjoy!

Notes

This is a heavily revised version of my recipe from The Lunchbox Season.

View the 2020 Advent Calendar