The More (Holiday Eggnog) the Merrier!
Looking to get in the holiday spirit? For many, the holidays taste like eggnog. Pick up some spiced liquid cheer at the Co-op, where we offer traditional and alternative nogs. Organic Valley Eggnog (1 quart) and Califia Farms Holiday Nog (40 fl. oz) are each on sale for $3.99 until January 1st, 2018. Available only for a limited time, treat yourself to a mug of delicately balanced, zesty spiced eggnog.
Noggin’ It Up
While the exact origins of eggnog are unclear, it’s been gracing tables during the holidays for almost a milennium. Likely based on the Medieval drink “posset”, a milky, ale based beverage, eggnog is a hearty combination of eggs, milk and spices, to which spirits like brandy, whiskey sherry or rum are often added. Read more about the evolution of egg and find George Washington’s personal recipe here: A Brief History of Eggnog.
Organic Valley Eggnog – this nationwide dairy cooperative makes rich, eggnog with high quality, certified organic ingredients. They carefully blend fair-trade sugar, vanilla and nutmeg to highlight the natural goodness of family farm fresh organic milk, cream and eggs. Check out their Find Your Farmer map to learn more about your local organic dairy farmers in Skagit and Whatcom County.
- 8 eggs
- 2 cups eggnog
- 1/4 cup sugar
- 1/2 teaspoon vanilla or rum extract
- 20 slices bread
- Maple syrup
Directions: In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners’ sugar if desired. Serve with syrup.
Frosted Eggnog Cookies
Savor eggnog in these baked treats. Recipe adapted from Amanda Taylor & Glen Ewen
- 1 cup butter, softened
- 2 cups sugar
- 1 cup eggnog
- 5-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1/4 cup butter, softened
- 3 cups confectioners’ sugar
- 1/3 cup eggnog
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog. Combine the flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
- For icing, in a large bowl, beat butter until fluffy. Add confectioners’ sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container. Yield: about 13-1/2 dozen. Make Ahead: Dough can be made 2 days in advance. Iced cookies can be stored for 1 week in an airtight container.