Orange Cranberry Scones by The Faux Martha
5 Hot Links We’re Loving:
- Throw on some Christmas music and bake up a batch of The Faux Martha’s cranberry orange scones.
- A Cozy Kitchen shows you how to make fancy shmancy hot chocolate. It’s easier than you think.
- Take a break from Christmas shopping and cookie dough to enjoy a bowl of Cookie and Kate’s curried cauliflower soup.
- We’re putting Love and Olive Oil’s gingerbread caramels in the running for the best holiday mashup this season.
- Eggnog in cupcake form is awesome — especially when spiked with rum. Sprinkle Bakes’ recipe features a rich and creamy white chocolate ganache.
- Your holiday party needs more than just cookies. Go with savory small bites perfect for mingling.
- Everyone loves candy. From lollipops to truffles, we have the best recipes to gift this Christmas.
To me, the hallmark of a good holiday party is eggnog. Sweet, rich, and indulgent — the Christmas season really wouldn’t be complete without a healthy portion of this requisite libation. If the cloyingly sweet and thick store-bought stuff, spiked with nothing but too much nutmeg, has left you jaded, Alton Brown’s homemade version will convert you to an eggnog believer.
This simple and traditional Christmastime concoction is made with milk, cream, egg yolks and sugar, and is spiked with smoky bourbon and dark rum. It’s enriched with whipped egg whites for a frothy texture, and has a a hint of freshly grated nutmeg for a warm undertone. It’ll leave you wondering why you ever settled for the store-bought alternative.
Continue Reading Thirsty Thursday: Raise Your Glass to Alton’s Eggnog
While there are countless ways to celebrate the season, there seems to be a general consensus that sweetened milk, enriched by egg yolks, and spiked with spirit, preferably bottled, is a good idea.
Eggnog may have originated in England, but Mexican convents have perfected it as rompope, Cubans have their own sugary version called crema de vie, and Puerto Ricans took the usual blend and infused it with coconut to make coquitos. Though simple enough to make with canned or creamed coconut, there’s a unique satisfaction to cracking open your own coconut, grating the meat, blending in the rum and extracting the flavor directly from the source. Creamy and sweet, the coconut adds a smoothness that sets it apart from heavier custard-in-a-glass alternatives and brings a taste of island life to the holidays. In Puerto Rico, where the parties and observances start early and can continue well into January, there’s always an excuse for just one more.
Continue Reading Coquitos, or Puerto Rican Eggnog