Who knew that Christmas Eve was also national Eggnog day?
Eggnog has a bit of a love it or hate it reputation with very few falling within the indifferent middle, but this boozy spiced egg-yolk-and-milk-mixture has been around for a while.
Most historians agree that eggnog originated from the early, medieval Britain drink known as “posset”, which was a hot, milky, ale-like drink. Come the 13th century, monks had a reputation for drinking posset with eggs and figs. Milk, eggs and sherry were symbols of wealth, so eggnog was oftentimes used in toasts to good fortune and health. The eggnog drink has also been adapted by different cultures. In Mexico, they have “rompope”, and in Puerto Rico they have “coquito”, which uses coconut milk.
But where the actual name, eggnog, came from, remains a mystery. Some believe that “nog” comes from “noggin”, which is a wooden cup. Alternatively, nog may have been derived from “grog”, which is a strong beer. Whatever it was, by the late 18th century, the term eggnog had stuck.
Which brings us to eggnog day. I personally feel that once December 1st hits, it’s officially eggnog, gingerbread, and peppermint month. Yet it turns out that on December 24th, eggnog gets its own day to be celebrated. You can celebrate this sweet and creamy favourite by pouring yourself a glass, or baking it into these melt-in-your-mouth eggnog cookies. These treats are spiced with the usual holiday suspects (cinnamon, nutmeg, and vanilla), contain a generous amount of actual eggnog, and a quick drop of rum. They’ll make your entire house smell like the holidays, and will delight the eggnog lovers in your life. Enjoy!
Prep Time: 30 minutes
Cook Time: 12 minutes
Yield: About 32 cookies
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg, plus more for topping
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog
- 1/2 cup butter, at room temperature
- 3 – 5 Tbsp eggnog
- 1/2 tsp rum extract
- 3 cups powdered sugar
- Preheat oven to 350 degrees. In a medium sized bowl, combine flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, then set aside. In a separate bowl, use an electric mixer to whip butter, granulated sugar, and brown sugar until well mixed and fluffy. Add the egg yolks one by one, then the vanilla, rum extract, and eggnog.
- With your mixer set on low speed, slowly add the dry ingredients to the wet mixture, and mix until well combined.
- Use your hands or a spoon to scoop out tablespoon sized pieces of dough to form into balls, and set on a parchment paper lined baking sheet. Space cookies about 2 inches apart.
- Bake for 11-13 minutes. Allow cookies to cool completely before frosting.
- To make the eggnog frosting: In a small bowl, whip butter with an electric mixer until very pale and fluffy. Add the rum extract, and 3 tablespoons of eggnog. Then slowly add in the powdered sugar. Add more eggnog to make thinner, more powdered sugar to make thicker.