Happy Egg Nog Month!

First, let me confess that I have never liked egg nog. Neither The Furry Guy nor I drink the stuff. But several years ago I began buying it regularly. I’ll explain later. First, here’s a bit about egg nog.

Egg nog is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks. Sometimes brandy, rum, whisky, or bourbon are added to the frothy mixture. Back when sugar was scarce, egg nog was considered a special treat to be enjoyed any time of the year. One of the Little House on the Prairie books mentions taking egg nog to the men working in the hot fields. The egg nog gave them the energy to finish their day’s work. Today, of course, we think of egg nog as a Christmas drink—so much so that it’s difficult to find in stores any other time of year.

So, if I don’t like egg nog, why do I buy it? Several years ago I came across a recipe for Nutty Nog Bars. It’s a delicious macadamia nut bar cookie with an egg nog glaze. I was complaining to our son that, since the recipe uses a small amount of egg nog, I was left with a bunch of egg nog I’d never use. He asked why I wasn’t putting it in my coffee. Good idea. I tried that, and it was delicious.

A week or so later I was making French toast. As I reached for the milk, I noticed the egg nog right there beside it. I grabbed the egg nog instead and discovered that egg nog makes delicious French toast. Through the rest of that carton of egg nog I found that it also works beautifully in pancakes, hot cocoa (use half egg nog, half milk), and in glazes for donuts, turnovers, and such. Essentially, for just about anything sweet that includes milk, I use egg nog instead during the holiday season.

So, as I said, happy Egg Nog Month! Here’s the recipe for those Nutty Nog Bars.

May your week ahead be filled with sunshine.


Nutty Nog Bars
(Adapted from a Better Homes & Gardens Recipe)

Makes: 36 bars
Prep: 25 mins
Bake: 25 mins 350°F


2 cups granulated sugar
2/3 cup butter
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon freshly grated nutmeg
1 cup chopped macadamia nuts
1 recipe Eggnog Drizzle (see recipe below)


1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, grease foil, set pan aside. In a medium saucepan, cook and stir sugar and butter over medium heat until butter melts. Remove from heat. Cool slightly.

2. Stir eggs and vanilla into sugar mixture. Stir in flour, baking powder, and 1/2 teaspoon nutmeg. Stir in nuts.

3. Spread mixture evenly into prepared pan. Bake in the preheated oven for 25 to 30 minutes or until edges just begin to pull away from the sides of the pan. Cool in pan on a wire rack. Use foil to remove uncut bars from pan; place on cutting board. Cut into diamonds. Drizzle with Eggnog Drizzle. If desired, sprinkle with freshly grated nutmeg.


Eggnog Drizzle


1 cup powdered sugar
¼ teaspoon vanilla


In a small bowl, combine powdered sugar, vanilla, and 1 tablespoon eggnog. Stir in additional eggnog, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle icing over bars.


Rea Bates is an Independent Consultant with the Pampered Chef. You can see her Facebook Page by clicking HERE. Her column appears each Sunday in Peru Indiana Today.