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While the origins of egg nog are debated, it may have originated from posset, a medieval European beverage made with hot milk and white wine. Americans adapted it but used the New World liquor rum, and later, bourbon (which evolved to its present form in the late 19th century). Cider was also used.

George Washington was quite a fan of egg nog and devised his own recipe that included rye whiskey, rum, and sherry.
 
 
WHAT’S A NOG?

We know that there are eggs in egg nog, but what’s the “nog?” Opinions differ, but it’s an American name.

 
In the 1800s, egg nog was nearly always made in large quantities and nearly always a party drink. It was noted by an English visitor in 1866, that “Christmas is not properly observed unless you brew egg nog for all comers; everybody calls on everybody else, and each call is celebrated by a solemn egg-nogging…It is made cold and is drunk cold and is to be commended.”

> Here’s more on the history of egg nog.

> The year’s 49 cocktail holidays.
 
EGGNOG RECIPES

[2] Chocolate eggnog (photo © Pitch.com).

 
 
> EGG NOG HISTORY

We first read Little Women in our tween years. Far into adulthood, we re-read it every few years and watch the showing on TV:

 
The biographical novel takes place during the Civil War—although far away from it, in Concord, Massachusetts. As the novel opens, four teenage sisters, their mother and the family retainer are living in reduced circumstances, while the father is away ministering to the troops.

The family is struggling to make ends meet, and the sisters are about to sit down to a special Christmas breakfast, when their mother asks if they will give up their meal to a suffering immigrant family whose father [presumably] has passed away. They are living in a shack with no food or firewood, and a broken window to boot.

In the true spirit of Christmas charity, the girls pack up their breakfast and carry it to the desperate family.

The passage reminds us that, no matter how poor the Marches may seem, true poverty and suffering is vastly different.
 
OUR CHRISMAS MUFFIN INSPIRATION

We were inspired by the Christmas story and began to donate a week’s allowance to the Salvation Army. We also induced our mom to create the March Christmas breakfast for us.

The novel is scant on details, but mentions cream, muffins, buckwheat [probably porridge] and bread.* Mom made buckwheat blini with sour cream and salmon caviar, omelets and muffins with raisins and pecans. We had cream instead of the usual milk in our tea. It became an annual event until we grew up and moved away.

Fortunately, NIBBLE readers can afford a fine Christmas breakfast. If you’re not a big breakfast eater, you can still enjoy fresh-baked muffins, and cream in your tea or coffee.

Here are 12 recipes to consider—one for each of the 12 days of Christmas—beginning with gingerbread muffins from I Heart Eating.

 
RECIPE #1: GINGERBREAD MUFFINS

Ingredients For 12 Muffins

 
________________
*A Victorian breakfast would have included eggs baked in cream, sausages, potatoes, biscuits, fruit and a Christmas pudding.

†For special occasions, we spring for Kerrygold, Plugrá or our favorite European-style cultured butter from Vermont Creamery.

[1] Cranberry streusel muffins from Eats Well With Others. [2] Gingerbread muffins from I Heart Eating. [3] Ginger-fig muffins made with fig jam, from Dave Bakes. [4] Strawberry marzipan muffins from Sandra Lee.

1. PREHEAT the oven to 350°F. Line a 12-cup muffin tin with paper liners, or grease with cooking spray.

2. COMBINE the flour, ginger, cinnamon, baking powder, baking soda and salt in a medium mixing bowl, combine. Set aside.

3. WHISK together the coconut oil and brown sugar in a separate large bowl. Whisk in the molasses, then whisk in the egg. Add the milk and yogurt and whisk until well-combined. Finally, add the flour mixture and whisk until just combined.

3. SCOOP the batter into muffin cups (the cups will be full). Sprinkle the tops with sparkling sugar (a.k.a. decorating sugar, coarse sugar). Bake for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
 
11 MORE CHRISTMAS MUFFIN IDEAS

[1] Baked hot chocolate: a new texture experience (photo by F. Martin Ramin courtesy Wall Street Journal). [2] Prefer marshmallows? Pile them on (photo courtesy Framed Cooks). [3] You can use the same recipe for an elegant dessert like this (photo courtesy Fabulous Foods).

What’s baked hot chocolate?

Substitute butter and eggs for the milk, and stick it in the oven.

O.K., it’s not really baked hot chocolate, but the name is fine. It’s not a brownie or cake, since it has no flour. The result is a mash-up of a brownie, a baked pudding and a chocolate soufflé. It’s cousin to a lava cake.

The top layer is slightly crisp; the middle is pudding-like (similar to lava cake), and, at the bottom, you may find some hot chocolate. When served in a cup, the top covered with whipped cream or marshmallows, it is trompe l’oeil food fun.

The recipe is said to have originated with Heidi Friedlander (now Robb), a pastry chef who first served it more than a decade ago at Moxie, a Cleveland bistro, where it is still the favorite dessert.

The recipe ended up in The Essence of Chocolate cookbook by John Scharffenberger and Robert Steinberg, founders of the Scharffenberger chocolate company (now part of Hershey). We adapted this recipe from theirs.

Our favorite garnish is lightly-sweetened whipped cream with a teaspoon of orange liqueur (e.g. Grand Marnier), bourbon or rum. Since there’s currently a Reddi-Wip shortage, you can use the opportunity to make your own whipped cream. It’s fun, and it tastes glorious.

Our article on how to make whipped cream also has recipes for salted caramel, lavender and five spice whipped cream.
 
RECIPE: BAKED HOT CHOCOLATE

These treats-in-a-cup can be served warm or at room temperature, topped with whipped cream.

These can be made a day in advance and refrigerated, ungarnished. To reheat, first bring to room temperature; then place in a 350°F oven until warm, about 5 minutes.

Total prep/cook time is 40 minutes.

Ingredients For 4 Servings

 
Preparation

1. PREHEAT the oven to 350°F. Place four eight-ounce ovenproof tea cups/coffee cups in a baking pan. If you don’t have ovenproof cups you can substitute ramekins or custard cups, but you lose the trompe l’oeil effect.

2. MELT the chocolate and butter together in a double boiler. The water in the bottom should be barely simmering; the underside of the top section should not touch the water. As it slowly melts, whisk or stir the chocolate occasionally. When fully melted, remove the top section of the double boiler and place the lid on the bottom section, to keep the water simmering. Stir the optional spices into the melted and set aside.

3. PLACE the eggs and sugar in a heatproof mixing bowl; then set bowl over the simmering water. Stir until warm to the touch (about 1 minute); then turn off the heat and remove the bowl to the counter.

4. BEAT the egg mixture with an electric beater at high speed, until light and fluffy, 3-5 minutes. Gently fold the egg mixture into the chocolate mixture with a rubber spatula.

5. SPOON the batter into the cups. Add very hot water to baking pan, to come halfway up the sides of the cups. Bake until the tops lose their glossy finish and begin to look crusty: 15-20 minutes. Remove from the oven and carefully remove the cups from the pan and onto saucers. Top with whipped cream and serve immediately; or set aside and garnish when ready to serve. Serve with a spoon!

For a marshmallow garnish: Sprinkle the marshmallows on top and return the cups to oven for 2 to 4 minutes, until the marshmallows or marshmallow cream begin to crisp. Remove from the oven and let cool for 5 minutes. You can sprinkle them with a bit of cinnamon, cocoa, nutmeg or other favorite.
  

Keep biscotti around—they have a long shelf life—or ladyfingers, which freeze well and can be revived in a minute in the microwave. Then, in less than five minutes, make this chocolate dipping sauce.

The combination goes with brandy, coffee, cola, fruity red wine, liqueurs, tea, and of course, a glass of milk.

Cubed pound cake, amaretto cookies and/or sliced fruit are also delicious with the chocolate sauce. Chocoholics may prefer brownie cubes or fingers.

The recipe makes enough for eight two-cookie servings. We turned to one of our favorite holiday snacks, Nonni’s Biscotti.

As a bonus, Nonni’s isn’t rock-hard like conventional biscotti made for dipping in coffee or a dessert wine like vin santo. You don’t have to dip it…although don’t hesitate to follow the tradition.

The recipe follows, but first:

> The history of biscotti.

> The history of cookies.

> The different types of cookies: a photo glossary.

> The 10 basic styles of cookies.

> The year’s 44 cookie holidays.
 
 
RECIPE: CHOCOLATE DIPPING SAUCE FOR BISCOTTI & LADYFINGERS

This festive but easy recipe, which we adapted from Nescafé, is presented as individual servings.

But if you have a fondue pot, chafing dish, brazier, or other way to keep the chocolate sauce warm, you can set it on a table with a platter of biscotti, ladyfingers and other cookies.

Apple wedges and orange segments also works.

Ingredients

 
Preparation

1. MELT. Place chocolate and cream in a medium, microwave-safe dish. Microwave on HIGH (100%) power for 60 seconds. Stir with whisk until smooth.

2. COMBINE. Whisk in liqueur and coffee granules until coffee is dissolved.

3. ASSEMBLE. Divide the chocolate sauce among 8 small dessert dishes or whatever you have: brandy snifters, ramekins, rocks glasses, small wine glasses, tea cups, etc). Place 2 to 3 ladyfingers to each glass. Serve immediately.

Alternative: Use a plate under the dish and put the biscotti on the plate.

Tip: Serve with espresso spoons so everyone can scoop up the remaining chocolate sauce.
 
 
ABOUT NONNI’S BISCOTTI

Nonni’s Biscotti is the number one-selling biscotti brand in the U.S.

[2] Dip from a tea cup or whatever you have (photo © Feast And Fable Blog.

[3] Instead of gingerbread men, serve hot chocolate with Nonni’s holiday biscotti. Don’t want hot chocolate? The biscotti are great with coffee, brandy and liqueurs (photo © Nonni’s).

[4] Pick up a few boxes and treat family and friends (photo | THE NIBBLE).

Nonni means “grandmother” in certain Italian dialects (nonna is mainstream Italian). As you might guess, the founder’s nonni came from Italy (almost a century ago), bringing the family recipe with her.

Nonni never envisioned or Salted Caramel (our personal favorite) or Turtle Pecan biscotti; but thankfully, her grandson did. There are eight flavors, plus seasonal specialties like Gingerbread and Pumpkin Spice.

There are also five flavors (including cranberry) of Nonni’s ThinAddictives, a lower-calorie option.
 
 

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