Ginger, Spice, and Everything Nice

Inside the Ingredients

The holiday cooking season has arrived, and we’re here to help you start this month on the right boot—we mean foot. We’re keeping things warm and cozy with two recipes that will give you all the holiday feels and look great on the potluck table.

December produce can be hard to come by, so we’re looking to our local farmers and retailers for the basics: fresh eggs, creamy milk, and dried spices. (Plus coffee for those lattes!) While you’re dashing through snow, be sure to stop in at Suttons Bay Trading Company for all things snappy and spicy. Then, to make spirits bright, brew up some Cannonball Espresso from Roaster Jack Coffee Co. in Traverse City or slip into Leelanau Coffee Roasting in Glen Arbor to peruse their wares.

Trust us—yule love it.

Eggnog Latte

Impress your guests with this new holiday classic.

Eggnog Ingredients
6 large eggs
3/4 cup sugar
1/4 teaspoon salt
4 cups whole milk, divided
1 tablespoon vanilla extract
1/2 teaspoon freshly ground nutmeg
1 1/2 cups heavy cream

Latte Ingredients
Strong hot coffee
Reserved whipped cream
Freshly ground nutmeg

Instructions

To make eggnog: In a heavy bottomed medium saucepan, whisk together eggs, sugar, and salt. Beat until thoroughly combined. Gradually add 2 cups of milk. Cook over medium-low heat, stirring constantly, until it begins to thicken and temperature reaches 160 degrees. Take off the heat. Stir in vanilla, nutmeg, and remaining 2 cups milk. Pour into a large pitcher (or a cleaned milk carton) and chill for at least 3 hours.

Beat cream in a large bowl until soft peaks form (sweeten with a tablespoon of powdered sugar if desired). Set aside a generous 1/2 cup to use in topping your lattes. Fold in a small amount of chilled eggnog into the cream. Gradually work in remaining eggnog. Stop stirring once you have a smooth mixture. Chill for at least 2 hours.

To make one eggnog latte: heat 1/2 cup eggnog in a small saucepan over medium heat until warmed, stirring constantly. (Watch carefully—the eggs will continue cooking if you walk away.) Pour into your favorite mug, then top with 1/2 cup hot coffee. Add a healthy dollop of whipped cream, then sprinkle on a pinch of nutmeg.

Gingerbread Biscotti

Change up tradition with this spicy cookie topped with creamy white chocolate.

Ingredients
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon ground ginger
2 eggs
3/4 cup sugar
1/4 cup molasses
1/2 teaspoon vanilla extract
2 tablespoons finely chopped candied ginger
4 oz. white chocolate bar, melted

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment. Set aside.

In a medium bowl, sift together the first eight ingredients. Set aside.

In a large bowl, whisk together the eggs and sugar until pale in color, about two minutes. Stir in the molasses and vanilla. Fold in the flour mixture until just combined. Fold in candied ginger. Divide dough in half. Shape into a 12-inch-long by 5-inch-wide log on the prepared sheet. Press down slightly to make 3/4 inch thick. Bake for 24 minutes, rotating halfway through.

Cool for 10 minutes, then cut into 3/4-inch thick slices. Place cut side down on sheet. Lower oven to 325 degrees. Bake for an additional 10 minutes. Allow to cool to room temperature—the cookies will crisp as they cool. Drizzle on white chocolate.

Nora Rae Pearl is 99 percent foodie and 1 percent chef. When she is not writing about food, she can be found waiting in line at the farmers market hoping to get a croissant before they run out. Photo credits Cody Werme.

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