Cardamom Nog

A winter treat that is utterly scrumptious...Cardamom Egg Nog

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‘Tis the season friends, or something. The holidays for me have always been a strange time. Not for any good reason. I have zero trauma around the winter holidays, but as I have aged the capitalism of Christmas and the genocide that is linked to Thanksgiving is just a bit much for my well-being.

Nevertheless, I celebrate. Mostly because I am an immigrant in a foreign land…There are a number of very American things that I do in France that I wouldn’t dare to do if I still lived in the United States.

Celebrate Thanksgiving with gusto.
Attend monster track rallies gleefully.
Get super into Christmas.

These three things aren’t things I do when I am stateside, but for some reason living in France there is a sense of deep nostalgia for me when it comes to these things, and I enjoy them unapologetically. (I mean, I am even talking about taking my child to the FREAKING NORTH POLE—aka Lapland, Finland—next Christmas). I have never attended a monster truck rally in the US, but I have attended multiples here. Every year. And Thanksgiving with all of it’s problematic undertones becomes one of my favorite days of the year in France. (Whereas when I am stateside I am a fervent denier of it being a good thing to celebrate). And Christmas? I am not a fan, typically. But since moving to France? I am a super fan. And the holidays do something weird to me….I go from ‘I hate baking’ to ‘I want to bake all the things’.

Just this weekend, I baked TWO breads (Banana AND Pumpkin Bread/Pudding with Cranberry Glaze…Recipes coming over the next couple weeks. They are TO DIE for. Both will require a subscription, and yes, I am still offering 60 day free subscriptions for another week or two. <3

But before I go back to finalising the ratios for these dreamy brown butter breads (yes, both have brown butter in them)…I made an egg nog that was just utterly sumptuous, and such a delight. You’ll want to serve it all the time, for every party.

This recipe calls for aging the egg nog with the alcohol. This is the traditional way, and it really matures together nicely. I’ve included a method that doesn’t require aging, because maybe you’re nervous about leaving an egg/alcohol mixture in your fridge? (You frankly shouldn’t be, but also I see you if that’s you).

(Photo by Maryam Sicard)

Cardamom Spiked EggNog