It appears I've been on a little bit of an eggnog kick lately.
Though I have a very good reason why, I honestly never drink it.
I get so excited to see anything christmassy at the grocery store every year, that I don't care what it is, no matter if I like it or not I will buy it just for the nostalgia of the holidays.....i.e. Pumpkin spice creamer, canned pumpkin puree, gingerbread tea, eggnog and even fruit cake (okay I lied about the fruit cake, I will still not eat that)
Even though I only like eggnog for the first 2 sips. I don't want to see it go to waste, so why not incorporate eggnog in all my favorite recipes.
Adapted from Food.com
Yields: 18 Donuts
1/2 cups + 2 tablespoons butter at room temp
1 1/4 cups sugar
3 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoons nutmeg
1 teaspoon cinnamon
1 cup milk
- Preheat oven to 350 degrees
- In a electric mixer, combine the soften butter and sugar together, mix for 2-3 minutes
- Add the eggs and mix until blended
- In a separate bowl combine the flour, salt, baking powder, salt, nutmeg, and cinnamon
- Add the dry ingredients to the wet mixture and mix until combined
- Add milk to the batter and mix, the dough should start getting thick and slightly sticky
- Using a donut pan, lightly grease the pan with pam or butter, spoon your batter into a pipping bag, snip a hole in the bottom and pipe the batter into each donut mold about half way full
- Bake for 14 minutes or until a toothpick inserted in the middle comes out clean
1/3 cup butter
4 tablespoons eggnog
2 cups powdered sugar
*Double the recipe to glaze all donuts
Melt the butter in the microwave, add the powdered sugar and eggnog and mix until all the sugar is dissolved dip you half of you cooled donuts in the glaze. Let stand for 10 minutes and dip again. or using a large spoon, drizzle the second coating over the donuts.
I link up to these fun parties and entered my recipe into the Shine Supper Club Holiday treat contest.