Those of you doing low carb with me…just look away. This post isn’t for you. Take a peek next year when egg nog arrives on the shelves again. Now I was too excited about this discovery to wait all year long to post about it next holiday season. I hope ya’ll forgive me!
Egg nog is something that appeared off and on throughout my childhood, but wasn’t really a permanent holiday fixture. It’s only until I become a mom, and started really focusing on creating traditions for my family that I fell in love with egg nog again. And let me tell you….these past few years the affection has only grown deeper! Now to me Christmas is synonymous with egg nog.
I was at Whole Foods picking up a few items before Thanksgiving when I spied the egg nog on the shelf. I knew better than to start up that early in the season…..so I left that day without egg nog in my bag. My addiction to egg nog is so strong you see, that if I succumbed that early in the season I would put on the holiday 25 instead of the holiday 5. Can any of you relate?
So as I baked through the first few weeks of December, egg nog was never very far from my mind. And I think I was in heaven the night I stopped in to stock up right before Christmas. I bought 3 cartons because now my girls love it too….all 3 of them, and I had to make sure I’d get my egg nog fix. Not to mention we had family visiting, and family coming over Christmas Eve. But guess what else I spied on the shelf?
Oh yeah….egg nog made with coconut milk!! Imagine my sheer delight when I noticed that it had exactly half the calories and a third of the fat of regular egg nog. So those of you dairy-free….cheer with me! You can still have your egg nog. I added this one to my cart (don’t worry…I still kept my traditional egg nog), and also added a chocolate mint nog as well. Now if you guessed the chocolate mint was to steer my kids away from my egg nog, you’d be correct.
Btw…I purchase my egg nog at Whole Foods so that I can get the purest egg nog I can find. When you scan the ingredients you won’t find the high fructose corn syrup that’s in the other egg nogs. I was able to get 2 quarts for $7….not bad! It also happens to be organic so that’s a big plus!
In case you’re wondering it’s just as good as traditional egg nog, and the taste is only a bit different…but good all on it’s own. After a couple days of my kids begging for the nog, I finally cracked it open Christmas Eve. (Shh….I actually drank a few cups while prepping my Christmas Eve feast) So from Christmas Eve until New Year’s Day the egg nog flowed in my house. And trying to control my portions, I came up with this idea. I wanted to share it with you guys in case you still have some leftover egg nog lurking in the back of your fridge. It’s a great way to use it up. These were amazing!!
- 4 large eggs
- 1½ – 2 cups egg nog or coconut egg nog
- ½ tsp nutmeg
- Bread of choice ~ I used 100% whole wheat
- Butter to grease skillet
- While preheating my electric skillet to about 275 – 300 (you can use one on the stovetop, it just takes longer), in a shallow glass dish beat 4 eggs. Add egg nog and nutmeg. Beat well.
- Butter the skillet.
- Dip each slice of bread into the egg mixture, turning to coat both sides before placing on your skillet. I can fit about 7-8 slices on mine.
- After about 3 minutes or until golden brown on bottom, flip bread to toast the other side.
- French toast is done when both sides are a golden brown and bread seems cooked through.
- Serve with butter and maple syrup, though I also dunked a few of my bites in my actual mug of egg nog.