Fireball Eggnog

I’m not a fan of grocery shopping, but when I go, I find the liquor department irresistible. There is something about all of those little bottles, some of them uniquely shaped, the colors, the labels, I love it. As a consequence, I tend to come home with bottles of various things that I have no clue as to what to do with. Such was the case last fall when I came home with a bottle of Fireball whiskey. Fortunately, I recently found this recipe. Trust me when I tell you I already had the whipped cream vodka, who knows why. I’m not an eggnog person either, but I bought it specifically to make this recipe, and boy is it good! If you’re looking for a festive and tasty winter warmer, look no further, this is it!

Fireball Eggnog

3 oz. good quality eggnog
2 oz. Fireball whiskey
1 oz. whipped cream vodka
Cinnamon sugar

Rim cocktail glass of choice with cinnamon sugar mixture. Fill a cocktail shaker with ice. Add eggnog, whiskey, and vodka to cocktail shaker and shake vigorously; strain into cinnamon sugar-rimmed glass. Garnish with a cinnamon stick. Serve immediately.

Makes one cocktail.

As an Amazon Associate I earn from qualifying purchases.

 

Eggnog Pancakes

This post contains affiliate links.

I mentioned earlier that I had two small gatherings in celebration of Christmas. For these gatherings, because I knew my guests enjoyed eggnog, I bought some. Then, as often happens when I’m enjoying myself, I forgot to serve it. 

I was looking at that bottle the other day wondering how I could make use of it. My dad used to love eggnog. He would get out his 1940s malt mixer (that I now proudly own) and make up a malt using eggnog ice cream, malt powder, and eggnog. It was so thick he could have eaten it with a knife and fork. How my dad kept his boyish figure I’ll never know, but I digress. 

I ended up turning a portion of that eggnog into delicious pancakes. If you happen to have any left over from the holidays, I strongly suggest that you try these. This recipe makes a lot of pancakes, but it can be easily cut in half. If you have any pancakes left over, spread them out onto a baking sheet, pop them into the freezer until frozen solid, and then put them in a Ziploc freezer bag. They reheat exceptionally well in the microwave for about a minute.

 The best pancakes call for the best pancake syrup. This one is pricey, but it’s one I do highly recommend.

 

Eggnog Pancakes

 2 c. flour

4 t. baking powder

1/2 t. kosher salt

1/2 t. freshly ground nutmeg

2 large eggs

2 c. eggnog

3 T. butter, melted

1/2 t. rum extract

1/4 c. dark rum (I used Bacardi)

Preheat an electric griddle or skillet to 350°F. While it is preheating, in a mixing bowl, whisk together flour, baking powder, salt, and nutmeg. Make a well in mixture; set aside.

 In a separate mixing bowl, beat eggs until blended. Whisk in eggnog, butter, extract, and rum, until combined.

Pour wet mixture into well in dry mixture, and whisk just until combined (small lumps are fine). 

Pour 1/4 cup of batter onto oiled griddle. Cook until bubbles appear on the surface of the pancake, and then flip over and cook until golden brown.

Serve warm with butter and top with your favorite maple syrup.

Makes 12-15 pancakes.