Disgustingness of eggnog – drink and cookies


Very little in this world sounds more disgusting to me than eggnog. I don’t know if the “real” eggnog made from scratch would be any better (sounds like a concoction of all wrong/bad things – thick, cream, milky, yucky) but the idea of buying a pre-made, non-alcoholic version in a grocery store and (god forbid) drinking it … or making a latte out of it – sounds beyond hideous.

That said, I might this year try out an eggnog recipe. And then use some of it to make eggnog cookies. I know SOME people will like it – even if I loved cookies, I can’t see myself being one of them.

Probable eggnog recipe
4 eggs (separated); use the yolks and whites both – but separately
1/3 cup sugar + 1 tablespoon sugar
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg

Beat egg yolks, gradually add the 1/3 cup sugar and beat until dissolved. Add the milk and cream, then the bourbon and nutmeg. Stir.

In a separate bowl, beat the egg whites to soft peak stage. Gradually add the tablespoon of sugar and beat until stiff peaks form.

Whisk the egg white and egg yolk mixtures together. Chill, serve in cups with a bit of freshly grated nutmeg on top.

Probable eggnog cookie recipe
1 1/4 cups white sugar
3/4 cup soft butter
1/2 cup eggnog (of course use some of the eggnog you made from the recipe above!)
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon nutmeg
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon

Preheat oven to 300F and line pans with parchment paper. Combine dry ingredients (flour, baking powder, cinnamon and nutmeg) in one bowl. Cream sugar and butter until fluffy in another bowl. Add eggnog, vanilla and egg yolks. Beat until smooth. Add flour mixture and until just combined. Spoon small balls of dough onto parchment-lined baking sheets. Make them small because the dough spreads. Sprinkle lightly with nutmeg. Bake 15 to 18 minutes.

Eggnog glaze
2 tablespoons eggnog
1 pinch nutmeg
1-2 cups powdered sugar

Mix eggnog, nutmeg and 1 cup powdered sugar with whisk.

Glaze cooled cookies – either like a frosting or just a decorative drizzle

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