Recipes > Winter Recipes

Eggnog

6 egg yolks
1/4 c. sugar
2 c. milk
1/2 c. light rum (optional)
1/2 c. bourbon (optional)
1 t. vanilla
1/4 t. salt
1 c. whipping cream
6 egg whites
1/4 c. sugar
Groung nutmeg

In a small mixer bowl, beat egg yolks until blended. Gradually add 1/4 cup sugar, beating at high speed until thick and lemon colored. Stir in rum, bourbon, vanilla and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites.

Serve immediately. Sprinkle nutmeg over each serving.

Hot White Chocolate

3/4 cup milk
2 tablespoons white chocolate chips
2 tablespoons vanilla vodka
1 1/2 tablespoons miniature marshmallows
1/8 teaspoon unsweetened cocoa powder

Heat milk in a small saucepan over medium heat until very hot. Add white chocolate chips and whisk until melted. Pour vanilla vodka into a heatproof glass, add warm milk, top with marshmallows, and dust with cocoa powder.

Recipe from My Recipes

Coffee Eggnog

2 litres whole or 2% milk
3 tbsp sugar
1 tbsp instant coffee or more
6 cloves
2 cinnamon sticks
1/2 vanilla bean or 2 tsp extract
1/2 lemon rind
1/2 orange rind
1/2 bottle Chilean pisco

  1. In a large pot over medium heat, bring the milk, sugar, cloves, vanilla, cinnamon and citrus peels to a gentle boil.
  2. Dissolve instant coffee in a small amount of warm milk and add to mixture in pot. Stir to mix, then cover and remove from heat.
  3. Strain hot milk mixture into a serving bowl. Add pisco slowly while stirring with a wooden spoon.
  4. Transfer to a glass pitcher, chill thoroughly and serve. Return unused portions to refrigerator.

Sugar Cookies

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

  1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
  2. Preheat oven to 375 degrees F.
  3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Recipe from Food Network