As an American, I generally look forward not to mince pies every December, but to Christmas cookies. Why stick to one treat when you can have a rotating cast of four or five? Who needs to eat that many raisins and dried fruits in one sitting? (If you are going the mince pie route, at least do yourself a favour and deep-fry ‘em, and serve with plenty of brandy cream.)
This year, I had the pleasure of adding a brand new recipe to my rotation: these eggnog latte cookies, inspired by an Instagram reel from Justine Snacks. These cookies really are made with eggnog, as well as plenty of nutmeg, several spoonfuls of instant coffee and homemade white chocolate “chips” that are also flavoured with nutmeg and coffee. Justine’s genius touch here – and one I highly recommend – is topping the cookies with smoked, flaky sea salt. (I always think the best desserts have a subtly savoury edge.)
In order to make these cookies in the UK, you’ll likely need to prepare your own eggnog first, rather than picking up a carton at the grocery store. (I’ve never understood why eggnog isn’t more popular here – imagine custard, but drinkable, chilled and topped with nutmeg. Plus, it can be dosed with bourbon, brandy or dark rum for an extra kick.) The best part: This recipe makes extra, so you can sip a few glasses while admiring your tree.
Before you do, though, I think you should enjoy these cookies with a fittingly seasonal beer alongside – take Full Circle Brew Co’s Parkin at the Moon, a 12.5% imperial stout flavoured with ginger, allspice and nutmeg.
It’s inky and thick, sweet and roasty, with a triumphant high note of dark berry acidity.
I’m not pairing it with Yorkshire parkin here, but I still think this beer goes just as well with these cookies, whose moderate sweetness doesn’t overwhelm it and whose coffee notes mirror its own. Cookies, eggnog and beer? Yes – we’ve earned it.
Eggnog Latte Cookies
Adapted from Simply Recipes and Justine Snacks
Makes approx. 16 cookies
For the eggnog:
6 egg yolks
100g granulated sugar
500ml whole milk
2 cloves
½ teaspoon cinnamon
250ml double cream
2 teaspoons vanilla extract
For the spiced white chocolate chips:
250g white chocolate (chips or bars)
2 teaspoons instant coffee
½ teaspoon nutmeg (preferably freshly grated)
For the cookies:
330g all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon instant coffee
½ teaspoon nutmeg (preferably freshly grated)
½ teaspoon cinnamon
225g salted butter, room-temperature, diced
95g dark brown sugar
110g granulated sugar
80ml eggnog
Smoked flaky sea salt, to garnish (optional)
1. First, make the eggnog. Using a stand mixer with a whisk attachment (or in a medium bowl using a hand mixer), beat the yolks and granulated sugar together for 4-5 mins, or until fully incorporated, light golden and airy. Then add the milk, cloves and cinnamon to a saucepan and cook over medium-low heat until starting to steam but not boiling. Remove from the heat and discard the cloves.
2. With your stand mixer running (or while beating the eggs on low with your hand mixer), very slowly drizzle in the hot milk to temper the eggs. Return the mix to your saucepan and place over low heat. Cook for approx. 10 mins, stirring constantly, or until the mixture is slightly thickened and coats the back of your spoon (if using a candy thermometer, wait until the temperature hits 71°C). Do not let it boil, as it will curdle.
3. Once the eggnog has thickened, remove the saucepan from the heat and add the cream and vanilla, mixing thoroughly. Strain into a carafe or bottle with a stopper (or similar) and chill. (You can enjoy the leftover later with a dash of bourbon, dark rum or brandy, and grated nutmeg.)
4. Next, make your spiced white chocolate “chips”. Bring a medium saucepan of water to the boil and place a heatproof bowl on top of it (the bowl should fit snugly and its base should not touch the boiling water below). Add the white chocolate, instant coffee and nutmeg, and stir constantly until the chocolate has melted and the ingredients are fully incorporated. Remove from the heat; using a spatula, pour the chocolate onto a baking-paper-lined tray and pat into an even layer. Place in the freezer to firm up.
5. Prepare the cookies. In a small bowl, add the flour, baking powder, fine sea salt, instant coffee, nutmeg and cinnamon, and whisk to combine. Set aside.
6. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl, if using a hand mixer), place the softened butter, brown sugar and granulated sugar. Cream together on medium-high, scraping down the sides of the bowl from time to time, for 5 mins. Add the eggnog and beat for several more minutes, or until the mixture looks light and airy.
7. Add the dry ingredients in two additions, beating until well-combined and pausing to scrape down the sides of the bowl if needed. Remove the white chocolate from the freezer and chop into small “chips”; add to the bowl and mix on low until just combined. Transfer the dough to a large piece of baking paper and gently shape into a long, even log; roll tightly and freeze for a minimum of 2 hours (and up to overnight).
8. When ready to bake, preheat your oven to 180°C. Remove the dough from the freezer and cut into approximately ¾-inch-thick slices. Arrange roughly half of the slices on a large baking tray (you may need to bake in batches – these cookies spread) and bake for roughly 10-12 mins, or until just turning golden on the edges and still slightly squidgy in the middle. Top with a small sprinkle of smoked flaky sea salt (if using) as soon as they come out of the oven, and leave to cool and harden on the trays for 10-15 minutes before transferring to a cooling rack.
Claire M. Bullen is a professional food and travel writer, a beer hound and all-around lover of tasty things. You can follow her at @clairembullen. For more recipes like this, sign up to our HB&B All Killer No Filler beer subscription - you'll receive Claire's recipe and food pairings, plus beer reviews and expert tasting notes with up to 12 world-class beers like these ones every month.
