Eggnog 3 Ways at Your Wedding

Can you believe it’s December already?! Neither can we. Though we’re a bit hesitant about accepting snowfall and über chilly weather, we do love a good winter wedding. One of the best parts of winter weddings is the warm and yummy comfort food! Whether that’s a steak dinner, steaming hors d’oeuvres, or a glass of eggnog, you can count us in!

Everyone loves a traditional eggnog, but we want to get crafty this season. There are endless ways to incorporate eggnog into your wedding menu: eggnog martinis, lattes, lollipops, cookies, cupcakes, etc. Today, we’ve picked our 3 favourite (And inventive!) ways to have eggnog at your winter wedding.

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Eggnog Bourbon Balls via Farmgirl Gourmet

Farmgirl Gourmet’s Heather is a hilariously cute cook who loves to share her beloved recipes. For these ‘Nog Bourbon Balls, she advises letting the treats sit for a few days to give you a buzz, as well as no eating and driving. Here are her instructions and ingredient list:

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  • In a medium bowl, add the ground wafer cookies, powdered sugar, pecans and cocoa powder. Stir to combine well. Add the bourbon and corn syrup and stir until the mixture comes together and is well incorporated. Using a small hinged scoop or a teaspoon, make balls and place on a parchment lined baking sheet. Repeat with remaining mixture and place the baking sheet in the freezer for 20 minutes.
  • Using a double boiler, add the egg nog candy melts to the top and melt slowly. Stir the candy melts just to combine. Drop one chilled bourbon ball in the candy and using a fork flip it over to coat. Tap the fork on the side of the double boiler to remove excess candy and place back on the parchment lined baking sheet. Sprinkle the wet candy with a tiny pinch of ground nutmeg. Repeat with the remaining bourbon balls. Refrigerate or consume immediately.

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Eggnog French Toast Bake via Domestic Fits

Domestic Fit’s Jackie is a Seattle based cook who loves to share quick and easy recipes. This Eggnog French Toast Bake is perfect for a morning treat for bridal parities or a wedding brunch. Here are her quick steps and required ingredients:

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  • Arrange the bread cubes in a 9×13 inch baking pan.
  • In a separate bowl, whisk together the remaining ingredients. Pour over the bread, toss lightly to coat. 
  • Cover and refrigerate for at least 3 hours, and up to 24 (I recommend refrigerating overnight). 
  • Preheat oven to 350. Bake french toast uncovered for 35 minutes or until golden brown. Serve warm.

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Spiced Eggnog Macaroons via Style Sweet CA

Sweet Style CA’s Tessa is an expert pastry and dessert chef who also considers herself a good stylist. You know what that mean? Tasty and gorgeous treats! Her list of instructions is quite long, so we’ll get right to it:

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  • Trace 1 1/2″ circles onto parchment. Prepare baking sheets with silpats and set aside.
  • Combine almond flour, confectioner’s sugar, and nutmeg and set aside.
  • Place half of the egg whites, granulated sugar, vanilla bean seeds, and salt in the bowl of an electric mixer.
  • Using a whisk attachment, beat on medium-high for a few minutes.
  • Once the mixture stars to thicken, turn mixer to high speed. Continue to mix until medium, but not dry, peaks form (about 7-8 minutes total) If whites start to clump, you’ve mixed too far.
  • Near the end of mixing, add in a pinch of cream of tartar to help stabilize. 
  • Using a rubber spatula, add in half of the egg whites to the dry mixture. Make about 5 deliberate folds.
  • Add in the remaining egg whites and start to combine. Use a bit of pressure with your folds to knock out some of the air.
  • Add in the remaining egg whites.
  • Continue to fold and scrape around the bowl. Start to smooth out the mixture by pressing it around the sides of the bowl and spinning the bowl at the same time. 
  • Stop mixing once the mixture resembles lava. It should run thick yet smooth off the end of the spatula. When fold over on itself, the mixture should settle back down on itself over about 30 seconds. Do not over mix!
  • Place batter in a pastry bag fitted with a medium round piping tip.
  • Place the parchment with the circle under your silpat.
  • Pipe mounds of batter just smaller than the circles.
  • Once complete, tap baking sheet about 3-4 times on the counter to eliminate any trapped air bubbles.
  • Pull out parchment from underneath the silpats and set aside.
  • Sprinkle tops with a bit of cinnamon chips (optional) or a dusting of ground cinnamon (use a fine sieve).
  • Preheat oven to 325 degrees.
  • Let macarons rest on the counter for about 15-20 minutes before making, or until the surface feels smooth and is not tacky.
  • Bake for 10 minutes. Before removing from oven, test doneness by jiggling the top of the shell. If it feel “attached” to the bottom, then remove. Some movement is okay. If not, back another minute longer
  • Place baking sheets on a cooling rack and wait a few minutes before trying to lift shells from the silpat.
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