Got nog?

Eggnog Latte

Serves 1 Prep 5 min; total 5 min

1 cup Homemade Rum

Eggnog (page 91) 1 shot espresso

Freshly grated nutmeg (optional)

Cinnamon sticks (optional)

1. Pour eggnog into a small saucepan set over medium. Cook, whisking vigorously and constantly, until just heated through and foam develops, 1 to 2 min. (Don’t let eggnog come to a simmer or it may curdle.) 2. Pour espresso into a mug. Top with eggnog. Spoon foam over latte. Grate fresh nutmeg overtop and serve with a cinnamon stick.

Eggnog French Toast

Serves 4 Prep 10 min; total 20 min

2 cups Homemade Rum

Eggnog (page 91) 4 tbsp unsalted butter, divided 8 1-in.-thick challah loaf slices, divided

Maple syrup or marmalade (optional)

Icing sugar (optional)

Fresh berries, such as raspberries, blackberries and blueberries (optional)

1. Pour eggnog into a shallow baking dish. 2. Melt 1 tbsp butter in a large non-stick frying pan set over medium-high. Place 2 slices of bread in eggnog and soak for 15 to 20 sec per side. 3. Add soaked bread to hot pan. Fry until golden-brown, 2 to 3 min per side, adjusting heat if needed to ensure even browning. Wipe out pan, and then repeat with remaining butter, bread and eggnog. 4. Serve French toast with maple syrup, icing sugar and fresh berries.

Eggnog Panna Cotta

Serves 8 to 10 Prep 15 min; total 5 hrs 15 min

Agave Layer 1 tsp gelatin powder, such as Knox ¼ cup agave syrup

Custard Layer 2 cups Homemade Rum Eggnog (page 91) 1 1/2 cups 3.25% or 2% milk 2 7-g pkgs gelatin powder

Garnish Sugared cranberries (optional; see Kitchen tip for recipe) Fresh berries, such as raspberries, blackberries and blueberries

1. Agave layer: Pour ⅓ cup water into a small saucepan. Sprinkle 1 tsp gelatin evenly overtop. Set aside for 5 min. Set saucepan over medium. Cook, whisking often, until mixture just starts to bubble, 1 to 2 min. Measure agave in a small measuring cup. While stirring constantly, slowly pour hot gelatin mixture into agave until combined. Pour into bottom of a 10-cup Bundt pan. Let cool slightly, and then refrigerate until agave layer is firm, about 1 hr. 2. Custard layer: Meanwhile, pour eggnog into a large measuring cup (enough for 4 cups liquid). Pour milk into a medium saucepan. Sprinkle 2 packages gelatin evenly overtop milk. Set aside for 5 min. Set saucepan over medium. Cook, whisking often, until mixture just starts to bubble, 5 to 7 min. (Don’t let milk come to full simmer, as it can scald.) 3. While whisking constantly, slowly pour milk mixture into eggnog. (Don’t stop whisking or eggnog may curdle.) Set aside, whisking occasionally, and let cool to room temperature, about 45 min. 4. Pour cooled eggnog into Bundt pan over firm agave jelly. Refrigerate until panna cotta is set, about 4 hrs or overnight. 5. To unmould, fill a large bowl with hot water. Dip bottom of Bundt pan halfway into hot water to just loosen edges, 10 to 15 sec. (When you press gently on edge of panna cotta, it should pull away easily from pan.) Place a rimmed platter on top of mould; invert very quickly. Remove pan. 6. Garnish: Top panna cotta with sugared cranberries and serve fresh berries alongside. Kitchen tip Bundt pans vary in thickness. If yours is thin, don’t leave it too long in the hot water when unmolding, as your panna cotta may start to melt. Kitchen tip To make sugared cranberries, dip fresh cranberries (don’t use frozen) into beaten egg white, and then roll in granulated sugar. Transfer to a parchment-lined baking sheet and let dry completely.

Bake the cover!

Eggnog Snowflake Cake Bites

Serves 10 to 12 Prep 30 min; total 2 hrs 15 min Plus overnight chilling 1 ½ cups cake and pastry flour (180 g) 1 tbsp baking powder 1/4 tsp salt ⅛ tsp nutmeg 2 egg whites 1 cup granulated sugar, divided (192 g) 1/2 cup unsalted butter, at room temperature 1 cup Homemade Rum

Eggnog (page 91) 1/2 tsp vanilla 3/4 cup icing sugar, for garnish

1. Position rack in centre of oven and preheat to 350F. Line a 9 × 13-in. baking pan with parchment. 2. Sift flour, baking powder, salt and nutmeg into a medium bowl. 3. Beat egg whites, using an electric mixer on medium- high, in another medium bowl until foamy, about 2 min. Continue beating, gradually adding ⅓ cup granulated sugar until medium- stiff peaks form, 3 to 4 min more. Set aside. 4. Beat butter with remaining ⅔ cup granulated sugar, using same mixer (no need to wash beaters), in a large bowl until fluffy and pale yellow. Beat in eggnog and vanilla. Beat in flour mixture at low speed just until combined. 5. Gently fold egg white mixture into eggnog mixture, using a rubber spatula, until no streaks remain. Scrape batter into prepared pan. 6. Bake until top is golden and a cake tester inserted into centre of cake comes out clean, 30 to 35 min. Let cool in pan for 10 min. Remove cake from pan and invert, top-side down, onto a wire rack. Let cool completely, about 1 hr. Refrigerate cake overnight. 7. To arrange eggnog cake into a snowflake pattern, cut cold cake lengthwise into 1 1/4-in.-long strips. Then cut each strip diagonally into seven 1 ½-in. diamonds. (Cake should yield about 42 diamonds.) Place cake diamonds on a wire rack. Sift icing sugar overtop. Transfer to a platter, arranging in a snowflake pattern, if desired. (One snowflake will use 18 cake bites.) Let come to room temperature before serving.