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.