The eggy drink that signifies firesides and sweetmeats and all those Olde English things is a staple at Christmas – unsure why no other time, but nog it is during the holidays.
The most popular recipe for eggnog I ever published at The Palm Beach Post was from Rob Kasper, a fellow food writer and columnist for the Baltimore Sun. (Click on that blue link to get to it.)
Lately, I’ve been reading other recipes made with eggnog, some subtly flavored and others more pronounced. They almost all involve sweets and baking, so if you’re a baker, consider these.
Waffles – simply replace the milk in your favorite waffle (or pancake) batter with eggnog and bake away. Here’s a recipe for them if you’re stuck, from CookieMonsterCooking.com. (She’s got a number of great recipes – I suggest following her on Pinterest.)
Cupcakes and quick breads are other goodies you can make with eggnog, using it in place of liquid in batters and doughs.
Here’s a spirited recipe for eggnog rum balls. You can nix the rum if you choose (see no alcohol version following recipe).
(Note: Begin these at least 3 hours before packing and using to allow firming-up time.)
- 24 ounces white chocolate, chopped small or grated, divided in half – see note
- 4 tablespoons butter
- 1/3 cup eggnog
- 1/3 cup finely crushed biscotti (or graham cracker crumbs)
- 1/4 teaspoon salt
- 1/4 cup rum
- 1/4 cup powdered sugar, sifted, for rolling balls
Note: If you prefer dark chocolate coating, use 12 ounces of each white and dark chocolate for this recipe.
Put 12 ounces (2 cups) of the white chocolate in a large bowl. In a saucepan set on medium heat, stir together butter and eggnog till butter is melted and mixture begins to simmer well – but do not bring to full boil. Pour mixture over chocolate in bowl and stir well with rubber spatula to dissolve all lumps. Mixture should be smooth.
In a small bowl, mix biscotti crumbs; add salt. Add to melted chocolate-eggnog mixture; mix well. Add rum and stir well. Cover, and refrigerate mixture till firm, at least 2 hours.
Form mixture into 1-1/2 inch balls and place on rack set over a cookie sheet lined with waxed paper. In the top of a double boiler, melt remaining chocolate and keep warm over hot water to keep melted. Dip balls into melted chocolate using a candy dipping fork. Return dipped balls to rack to dry. Scrape any chocolate run-off back into pot to use for remaining balls. Allow candies to set up and harden.
Pack between wax paper in tins and refrigerate. These will freeze well.
Makes about 38 candy balls.
No Alcohol Version: Make the balls as written, except omit the cookie crumbs and rum.