RECIPES

Cashew Eggnog Biscuit Cups

The holidays are here. Don’t even attempt losing weight this season because I can give it to you in writing that it is so not happening.

From the traditional Mangy and Anglo sweets to my little experiments of childhood desserts, I’ll be sharing all these festive recipes and more.

Before I’m off to a family wedding in Mangalore this weekend, here’s a great recipe to keep you festive and warm. It’s perfect for the current weather in Bangalore.

Each household have their own list of dishes to be made every Christmas . In my house, even though I hated egg so much as a kid, I remember a shot of eggnog being forced down my throat because of it’s medicinal value.

Homemade eggnog is the bomb. A rather strange yellow Yuletide drink that contains and egg and liquor. It’s the quickest and easiest thing to make by using just five ingredients.

Looking into the history of this drink, “nog” was a strong variety of beer to English drinkers around Norfolk. The English have been mixing eggnog for several hundred years, and the drink crossed the Atlantic with the early American colonists. Today, people drink it all over the world and loved by many.

I decided to be a little more experimental this Christmas and add it to my biscuit cup. I baked the eggnog and this works brilliantly for people like me who hate the raw smell/taste of egg.

This recipe contains both the egg yolks and whites. When you add whites to the eggnog this gives the eggnog a frothy, extra-creamy texture. Usually when you make eggnog, you add equal proportions of milk and cream but I wanted a more rich, thick consistency so eliminated the milk.

Can eggnog be made without alcohol? YES. But it won’t last for too long because the booze acts as a preservative and sterilizer avoiding various kinds of food-borne illnesses.

I don’t think eggnog could ever die out. It’s been a trend since forever. Whether its tradition or not, give it a shot!

Merry Christmas in advance guys!

Adapted from The Kitchn

Print Recipe
Cashew Eggnog Biscuit Cups
Before I'm off for some family fun time this weekend, here's a festive recipe that will keep you warm and merry. Growing up on eggnog as a kid, made me experiment a little this Christmas. I've baked it with some broken cashews and a spike of whiskey in my little biscuit cups. So simple and delicious indeed! Do give my Cashew Eggnog Biscuits Cups a shot! 🙂
Course dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the biscuit cups:
For the eggnog filling:
Course dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the biscuit cups:
For the eggnog filling:
Instructions
  1. For the biscuit cup dough, mix together the flour, powdered sugar and salt in a bowl.
  2. Chop the butter into small cubes and rub it into the flour until the mixture resembles coarse crumbs. Add water, a little at a time, until the dough comes together.
  3. Wrap in cling film and refrigerate for at least 20 minutes before rolling.
  4. Line the tarts shells with the dough but making the base resemble a cup.
  5. Use a fork and prick the base of the cup. Refrigerate for 10 minutes.
  6. Blind bake the biscuit cups with pie weights in a preheated oven at 180 degrees C for 20 minutes, and then for another 15 minutes without the weights until the tart is golden brown.
  7. Keep aside to cool for a while.
  8. In the meantime, separate the eggs, placing the yolks in one bowl and the whites in another. Cover the whites and refrigerate until needed.
  9. Combine the yolks and the sugar in a medium mixing bowl. Whisk by hand, or with a mixer, until the mixture is smooth and creamy, and it has lightened to a lemon-yellow
  10. Pour the cream and whisky into the bowl with the egg mixture and whisk until combined.
  11. Cover the bowl and chill in the refrigerator for at least an hour.
  12. Whisk the egg whites with a hand mixer at high speed until the whites form stiff peaks. Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base.
  13. Pour this mixture into the biscuit cups. Sprinkle some broken cashew over it and bake for another 5-7 minutes until golden brown.
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