Egg Nog White Russian

December 24: National Egg Nog Day

Sip on a seasonal cocktail on Christmas Eve! Add a twist to the traditional White Russian by mixing in egg nog instead of cream or milk in a martini glass. Rim it with cinnamon-sugar for a festive flavor and top this delicious drink with a dollop of whipped cream for a snowy center. Egg Nog White Russian is perfect on National Egg Nog Day and the night before Christmas.

Recipe

(Adapted from Spec’s)

Ingredients

• Cinnamon-sugar (to rim martini glass)
• 2 ounces vodka
• 2 ounces coffee liqueur (we used Kona coffee liqueur)
• 2 ounces egg nog
• whipped cream
• grated nutmeg

Directions

Rim the edge of a martini glass with cinnamon-sugar. Set aside. In a shaker, pour the vodka, coffee liqueur and egg nog. Shake well.

Pour into martini glass. Garnish with whipped cream and grated nutmeg (optional).

Notes

• Try the recipe for Gelatina de Rompope (Mexican Egg Nog Gelatin) for a Christmas Eve dessert on National Egg Nog Day.

Winter Solstice Cocktail

December 21: Winter Solstice

‘Tis the season to toast the shortest day of the year with a Winter Solstice cocktail. The citrusy spirit is refreshing and it is fizzy and festive for holiday entertaining. Garnish this drink naturally with the Christmas colors of green and red (mint leaf and raspberry). Then bid farewell to fall and welcome winter with a Winter Solstice cocktail.

Recipe

(Adapted from Martha Stewart)

Ingredients

• 1 ½ ounces orange vodka (we used Clementine vodka)
• ½ ounce orange-flavored liqueur (we used Triple Sec)
• ½ ounce fresh lemon juice
• ice cubes
• club soda, chilled
• 1 mint leaf
• raspberry

Directions

In a shaker, combine the orange vodka and orange-flavored liqueur, lemon juice and ice.

Shake well and pour into a highball or martini glass. Fill with club soda. Garnish with mint leaf and raspberry. Serve immediately.

Notes

• Thanks to Cathy M. for giving us some Meyer lemons from her backyard for this cocktail recipe. She had an overabundance of fruit and they were huge and ripe this season.
• In addition to or in lieu of the cocktail, celebrate the solstice with a wintery sweet soup, ginataan bilo-bilo, during the Dōng Zhì Festival.
• Search our blog for other holiday beverages and recipes.

Oatmeal Raisin Banana Muffins

December 19: National Oatmeal Muffin Day

If you are dashing through the snow/sun or having a harried holiday, grab a quick and healthy snack—oatmeal raisin banana muffins—to give you some energy to get through the day’s errands, such as buying last-minute Christmas gifts. These muffins are also good to serve to guests with fresh fruit for a simply wholesome breakfast when they visit during winter break. So make some muffins with oatmeal for National Oatmeal Muffin Day.

Recipe

(Adapted from Chiquita Bananas)

For the topping

• ¼ cup rolled oats (old-fashioned or quick cooking)
• ¼ teaspoon pumpkin pie spice or ground cinnamon
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted

For the oatmeal raisin banana muffins

• 2 bananas, overripe and mashed
• 1 egg
• ¾ cup buttermilk
• 1 cup flour
• 1 cup rolled oats (old-fashioned or quick cooking)
• ¾ cup brown sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon pumpkin pie spice or ground cinnamon
• ½ cup raisins

Directions

In a small bowl, combine the oats, pumpkin pie spice or ground cinnamon, brown sugar and melted butter. Mix until well combined. Set aside.

In a medium bowl or mixer, mash the bananas with the egg. Stir in the buttermilk. Set aside. In a large bowl, combine the flour and oats mixture.

Add the brown sugar, baking soda, baking powder and salt.

Stir in the pumpkin pie spice or ground cinnamon. Stir in the wet ingredients and mix until moistened. Fold in the raisins. Scoop the mixture into cupcake papers.

Sprinkle the topping on each muffin. Bake in a preheated oven at 400 degrees F for 15-20 minutes. Remove from the oven. Serve warm. Store leftovers in an airtight container. Reheat if desired.

Notes

• Make buttermilk at home by mixing 1 tablespoon of white vinegar or fresh lemon juice in a cup of milk. Let stand at room temperature until the milk curdles and thickens. Stir ¾ of this buttermilk mixture into the recipe and discard the rest.