So here’s the thing …
I love a mug or two of eggnog this time of year. A sprinkle of cinnamon or nutmeg on top (maybe) and a splash of rum, whiskey or brandy inside (definitely).
The holidays just aren’t the same without it.
But after a few days, I’m pretty much over it until next Christmas. I mean, the stuff is pretty heavy – like drinking melted ice cream – and there’s only so much abuse your arteries can take.
So what to do with your eggnog leftovers?
I shared an awesome recipe (below) for Eggnog and Dried Cranberry Scones a few weeks ago. And here’s another idea: Eggnog French Toast. Oh yeah.
For breakfast Sunday morning, I soaked a couple thick slices of whole grain bread in a bath of whisked eggs, eggnog (instead of milk) and a dusting of cinnamon. Then I cooked it up in a skillet just like regular French toast. Man, was it good!?
Eggnog Scones with Dried Cranberries
3 cups unbleached white flour
1/4 cup sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
3/4 cup unsalted butter, cut in small pieces
1 cup eggnog
1/2 cups dried cranberries
grated rind of half an orange
1. Preheat oven to 425 degrees. Sift dry ingredients together into a large mixing bowl. Add butter and stir until the mixture forms coarse crumbs, leaving some large crumbs. Add dried cranberries, orange rind and eggnog, and stir gently until the dough pulls together and no dry parts remain in bowl, being careful not to over-mix.
2. Gather dough and knead a few times to make a cohesive mass. Roll out to a thickness of 1 inch and cut into triangles or desired shape. Place on lightly greased baking sheet.
3. Brush with milk and sprinkle with sugar before placing in oven. Bake 12-15 minutes, or until tops are lightly browned. Serve warm.
Makes 24 scones. Recipe from Shelburne Inn & China Beach Retreat in Seaview, Wash.