Cinnamon Scroll Cookies and Egg Nog

 

Make it MERRY with a fun Christmas family games night and supper.

Spend the evening having some good old fashioned fun...

Have a basket ready for all those phones and gadgets 

because they are banned for the night!

Enjoy card games.

Board Games.

And each others company.

When the games are over,

celebrate the season with a supper of cinnamon scroll cookies
 and a special, rich cinnamon Egg Nog.

Serve the Egg Nog alcohol-free for the children, or for the adults, be a little bit naughty with an added tot of whiskey or rum.

Make sure you enjoy the egg nog

with swirls of cream and cinnamon on top!

Egg Nog Recipe HERE.

Cinnamon Swirl Cookies

1 cup softened butter

1 teaspoon of vanilla essence extract

3/4 cup fine white sugar

1 large egg

2 cups flour

2 teaspoons baking powder

1/2 cup brown sugar

2 teaspoons cinnamon

Using a cake mixer, cream the butter, vanilla essence and white sugar together until pale in colour.

Then add the egg.

Mix again.

Add the flour and baking powder and mix a dough.

On a floured board, place the dough and roll out into a rectangle shape that is 10 x 14 inch/ 25 x 36 cm in size.

Mix the brown sugar and the cinnamon together in a bowl.

Spread on top of the rolled dough, but leave an inch free of sugar at the far right short side.

Roll tightly from the other short side.

Moisten the sugar-free strip with water and roll, pressing lightly.

Cut your rolls into slices.

Place the slices on a baking sheet lined with parchment paper.

Bake for 10 minutes at  180 C / 350 F.

Leave to cool completely on the tray.

Store in an airtight container.

Yield: 15 Cookies.

Rich Egg Nog

4 large egg yolks
1/3 cup granulated sugar 
2 cups whole milk 
1 cup heavy cream 
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg, plus more for garnish
Pinch of salt
Whiskey or rum  (optional, 1/2 to 1 cup, added after cooking) 

In a medium bowl, beat the egg yolks and sugar together until the mixture lightens in colour and the sugar is completely dissolved.

 In a large saucepan, combine the milk, cream, nutmeg, and salt. Heat over medium heat, stirring often, until the mixture just begins to simmer or steam (do not boil).

Temper the eggs: Slowly whisk about 1 cup of the hot milk mixture into the egg yolk mixture, a spoonful at a time, to temper the eggs and prevent them from scrambling.

 Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium heat and stir constantly until the mixture thickens slightly. 

Do not boil.

Remove the mixture from the heat immediately. Stir in the vanilla extract and alcohol (if using). 

Chill in the refrigerator for at least two hours or until cold.

 Whisk the eggnog and pour into glasses. Garnish each serving with fresh whipped cream and a sprinkle of cinnamon before enjoying. 

Yield: 4 servings

You will find a printable recipe HERE.

For updates about the latest blog posts,

you can join for free HERE.

#eggnog #christmas #christmascookies #cinnamon