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!
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].
The Perfect Eggnog Cocktail For One
- 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
- 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.
[Eggnog] Panettone French Toast
- 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]
- 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.