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St. Nick’s Eggnog

Whether you’ve been naughty or nice, everyone deserves St. Nick’s Eggnog. This easy, three-step recipe is sure to become a happy hour tradition every holiday.


6 Large Eggs
1/4 cup Sugar
1/4 tsp. Salt
4 cups Whole Milk, divided
1 tsp. Vanilla
12 Cinnamon Sticks, for garnish


1.) BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups of milk.

2.) COOK over low heat, stirring constantly but gently, until mixture is just thick enough to coat a metal spoon with a thin film and the temperature reaches 160º F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.

3.) STIR-IN remaining 2 cups milk and vanilla. REFRIGERATE, covered, until thoroughly chilled, several hours or overnight.

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St. Nick’s Chocolate Eggnog Martini

December 24th is National Eggnog Day! Make the season a little merrier by celebrating with this festive Chocolate Eggnog Martini – a great themed cocktail for your holiday celebration. 


3 large eggs
2 Tbsp granulated sugar
2 cups whole milk, divided
1 tsp vanilla extract
¼ cup chocolate syrup
¾ cup vanilla vodka, chilled
1 Tbsp freshly grated nutmeg (for garnish)


1.) In a medium heavy bottom saucepan, beat eggs and sugar until blended. Stir in 1 cup milk.

2.) Cook over low heat, stirring continuously, until mixture just coats the back of a spoon, about 15-20 minutes, or until temperature reaches 160°F, but do not allow to boil.

3.) Remove from heat, then stir in remaining milk and vanilla. Strain into a bowl, then refrigerate until completely chilled.

4.) Place chocolate syrup in a shallow plate. Dip rim of 6 martini glasses into chocolate syrup to coat rims. Refrigerate to chill.

5.) In a pitcher, stir together vodka, chocolate liqueur and eggnog.

6.) Serve in chilled martini glasses and top with grated nutmeg. Refrigerate leftovers up to 3 days.


To make 1 serving, combine about 2 ounces eggnog, 1-ounce vodka and 1-ounce chocolate liqueur in a martini shaker over ice. Pout into a chilled martini glass.

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Christmas Eve Cookies

We all know Santa loves cookies. But you’re sure to make the nice list when he bites into these adorable, easy Christmas Eve cookies. 

We even included a little treat for Rudolph and the other reindeer!


3 large egg whites, room temperature
1/2 tsp. cream of tartar
1 1/2 cups powdered sugar, plus extra if needed
1 tsp. clear vanilla
Red, Orange, and Green food coloring
Colored decorator sugars


1.) Using a stand mixer with a whisk attachment or a hand mixer and a large bowl, beat the egg whites and cream of tartar at a high speed until foamy. Add the powdered sugar 1 tablespoon at a time, until the mixture is glossy and has stiff peaks. Add the vanilla and divide mixture in half.

2.) Line 2 baking sheets with parchment paper and lightly spray them with baking spray.

3.) Divide the first amount of mixture – adding red food color to 2/3rd of the meringue and leaving 1/3rd of the meringue white. Put them in separate piping bags. On the first baking sheet, with a medium open tip, pipe a triangle shape for Santa’s hat. Using the remaining white meringue, pipe the trim on the hat and decorate with colored sugars.

4.) Divide the second amount of mixture – adding orange food color to 2/3rd of the meringue and adding green food color to 1/3rd of the meringue. Put them in separate piping bags. On the second baking sheet, with a medium open tip, pipe the orange meringue in the shape of a carrot about 2” long, starting at the base and pulling away from the paper for the tip (you should get roughly eighteen).

5.) With the green meringue and a leaf tip, make 2-3 carrot tops attached to the carrot. Bake both sheets on two racks at 225°F for 40-50 minutes. They should be mostly dry. Turn off the oven and let them cool inside the oven.

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