I am a big fan of custard generally. And eggnog is essentially a spiced custard drink as it is made of mostly milk and egg yolks. This classic eggnog recipe is decadent and delicious and feels absolutely perfect for the holiday season.

Related: Need more festive drink recipes? Try Coquito, Butterbeer, Pumpkin Smoothie, Turmeric Latte, Peppermint Mocha, Gingerbread Latte and Medicine Ball Tea.

Ingredients

• Egg yolks
• Granulated white sugar
• Heavy cream
• Milk
• Vanilla extract
• Cinnamon stick

Directions

In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.

In a medium saucepan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick. Whisk over low/medium heat until very warm and the sugar has fully dissolved.

Slowly stir 1/2 cup of the hot milk mixture in to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.

Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan. Heat until the liquid reaches 160°F (71°C).

Pour the eggnog through a fine mesh strainer to remove any sediments and the cinnamon stick. Store in the refrigerator.

Tips & Additions

• You can use an instant read thermometer or candy thermometer to check the liquid for reaching its food-safe temperature.
• If the egg yolks do curdle a little, it’s OK! While not ideal, the eggnog is not ruined. Once you strain the mixture before chilling, this will remove any curdled pieces.
• Feel free to add more nutmeg, cinnamon or other spices like cloves to this recipe! Pumpkin pie spice might be a nice addition.
• What about spiked eggnog?! You can add any liquor that goes well with cinnamon; so think bourbon, whiskey, brandy, rum or Kahlua. Add one shot (1.5 to 2 ounces) to a serving.
• To add some caffeine you can add 1 to 2 shots of espresso to serving of this and top with whipped cream!

More Great Recipes

• Eggnog French Toast
• Eggnog Pie
• Eggnog Cinnamon Rolls
• Eggnog Jello Shots
• Eggnog Latte
• Eggnog Martini

Print

Homemade Eggnog

Course Drinks

Cuisine American

Keyword eggnog

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4

Calories 449kcal

Author Emma Chapman

Equipment

• food thermometer

Ingredients

• 5 egg yolks
• ½ cup granulated white sugar
• 1 cup heavy whipping cream
• 2 cups milk
• ½ teaspoon nutmeg
• ½ teaspoon vanilla extract
• 1 cinnamon stick

Instructions

• In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.
• In a medium sauce pan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick.
• Whisk over low/medium heat until very warm and the sugar has fully dissolved.
• Slowly add 1/2 cup of the warm milk to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.
• Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan.
• Heat until the liquid reaches 160°F (71°C).
• Strain to remove any sediments and the cinnamon stick. Store in the refrigerator.

Notes

You can use an instant read thermometer or candy thermometer to check the eggnog for reaching its food-safe temperature

If the egg yolks do curdle a little, it’s OK! While not ideal, the eggnog is not ruined. Once you strain the mixture before chilling, this will remove any curdled pieces.

Feel free to add more nutmeg, cinnamon or other spices to this recipe! Pumpkin pie spice might be a nice addition.

Homemade eggnog can be stored in the refrigerator for at least 2-3 days after it’s made. 

Nutrition

Calories: 449kcal | Carbohydrates: 34g | Protein: 9g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 325mg | Sodium: 74mg | Potassium: 270mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1400IU | Vitamin C: 0.4mg | Calcium: 228mg | Iron: 1mg

This homemade cinnamon rolls recipe requires only one rise and one rest. You can also make these the night before if you are in need of overnight cinnamon rolls.

Related: Does this recipe make more than you need? If so, try our small batch cinnamon rolls instead.

Ingredients

• Unsalted butter
• Milk – whole milk is what I tend to use
• Vanilla extract
• Granulated white sugar
• Active dry yeast
• All-purpose flour
• Salt
• Large eggs
• Brown sugar
• Cinnamon
• Cream cheese
• Powdered sugar – also called confectioner’s sugar

I often bake these in a 10.5 x 7.5-inch baking dish (that’s what is pictured here) but a 9 x 13-inch pan will also work well.

How to make Cinnamon Rolls

First, make the cinnamon roll dough. In a medium to large pot, melt the butter over medium heat. Stir in the milk and vanilla extract and cook until warm. Remove from heat and stir in the sugar. Then sprinkle the yeast over the top of this mixture and give it a few minutes to activate and get foamy.

Now, in a large mixing bowl add the flour and salt and stir together. Pour in the yeast mixture as well as the eggs and stir together until a dough ball forms. On a floured work surface turn the dough out and knead for a couple minutes until it comes together and become almost elastic-like. Lightly flour the bowl and place the dough ball inside. Cover with a clean dish towel and allow to rise in a warm spot for 1-2 hours, until doubled in size.

Toward the end of the rise time, make the cinnamon sugar spread. While some like to spread the softened butter and sprinkle the cinnamon sugar over this for the cinnamon roll filling, I will combine the softened butter, sugars, and cinnamon in a small mixing bowl and cream them together in a compound butter.

Use a rolling pin to roll the dough out into a large rectangle. Spread the cinnamon sugar filling all over the surface of the rectangle. Roll this up and slice with a sharp knife into cinnamon rolls. I start by slicing the roll in half, and then half or 1/3 those pieces. You could also use a measuring stick or ruler if you want to be more exact.

Place the rolled dough in the buttered baking dish. Allow to rest for 20 minutes. Bake at 350°F for 30 minutes until the edges are golden brown. Allow to partially cool before adding the frosting glaze.

To make the cream cheese frosting in a stand mixer, blend together the softened cream cheese, powdered sugar and milk. Spread the glaze over the cinnamon rolls and serve.

Tips & Notes

• If your yeast doesn’t foam, it may be old, so check the expiration date on the package. I would recommend starting over with fresh yeast.
• If your kitchen and house are not particularly warm this time of year and you are concerned your dough will not rise, turn your oven on for a couple minutes. Then turn it off and place the dough inside, shutting the door to keep it warm. Make sure the oven is not so hot it will begin to bake the dough.
• I’ve also seen bakers use unflavored dental floss to slice through the cinnamon rolls.
• The best way to avoid lumps in your cream cheese topping is to make sure your cream cheese is soft and whip it first before adding the other ingredients. And the second best way is to sift the powdered sugar into the glaze, rather than dumping from a measuring cup or spoon. But a few small lumps never killed anyone.
• I will often set the baking dish on top of a baking sheet as this makes it a little easier the move in and out of the oven.
• If you want to make these cinnamon rolls the night before you plan to bake them, then follow the recipe up to the point of resting them. Instead, cover in plastic wrap and store them in the refrigerator overnight. Set them out for at least 30 minutes, aiming for room temperature, before baking the next day.
• Store any leftovers in an airtight container or with aluminum foil over the top of the dish in the fridge for at least 3 days. You can rewarm them in the microwave for 30-45 seconds.

More Breakfast Recipes

• Crepes
• Monkey Bread
• Pecan Pie Sticky Buns
• Chocolate Sticky Buns
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• Biscuits and Gravy Casserole
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Print

Cinnamon Rolls

Soft and flaky rolls filled with cinnamon sugar and topped with a cream cheese glaze.

Course Breakfast, Dessert

Cuisine American, Swedish

Keyword cinnamon roll

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12

Calories 414kcal

Author Emma Chapman

Ingredients

Dough

• ¼ cup butter
• 1 cup milk
• ½ teaspoon vanilla extract
• 2 tablespoons granulated white sugar
• 2 ¼ teaspoons active dry yeast 1 packet
• 3 cups all-purpose flour
• ½ teaspoon salt
• 2 eggs

Filling

• ½ cup butter softened
• ½ cup granulated white sugar
• ½ cup brown sugar
• 2 tablespoons cinnamon

Glaze

• 8 ounces cream cheese softened
• ⅔ cup powdered sugar
• ¼ cup milk

Instructions

• First, make the dough. In a medium to large pot, melt the butter over medium heat. Stir in the milk and vanilla extract and cook until warm. Remove from heat and stir in the sugar. Then sprinkle the yeast over the top of this mixture and give it a few minutes to activate and get foamy.
• Now, in a large mixing bowl, add the flour and salt and stir together. Pour in the yeast mixture as well as the eggs and stir together until a dough ball forms.
• On a floured surface, turn the dough out and knead for a couple minutes until it comes together and become almost elastic-like.
• Lightly flour the bowl and place the dough ball inside. Cover with a clean dish towel and allow to rise in a warm spot for 1-2 hours, until doubled in size.
• Toward the end of the rise time make the cinnamon sugar spread. While some like to spread the softened butter and sprinkle the cinnamon sugar over this for the cinnamon roll filling, I will combine the softened butter, sugars, and cinnamon in a small mixing bowl and cream them together in a compound butter.
• Roll the dough out into a large rectangle. Spread the cinnamon sugar butter all over the surface of the rectangle.
• Roll this up and slice into cinnamon rolls. I start by slicing the roll in half, and then half or 1/3 those pieces. You could also use a measuring stick or ruler if you want to be more exact.
• Place the cinnamon rolls in the buttered baking dish. Allow to rest for 20 minutes.
• Bake at 350°F for 30 minutes. Allow to partially cool before adding the frosting glaze.
• To make the cream cheese frosting, blend together the softened cream cheese, powdered sugar and milk. Spread the glaze over the cinnamon rolls and serve.

Notes

I often bake these in a 10.5 x 7.5-inch baking dish (that’s what is pictured here) but a 9 x 13 dish will also work well.

If your yeast doesn’t foam, it may be old, so check the expiration date on the package. I would recommend starting over with fresh yeast.

If your kitchen and house are not particularly warm this time of year and you are concerned your dough will not rise, turn your oven on for a couple minutes. Then turn it off and place the dough inside, shutting the door to keep it warm. Make sure the oven is not so hot it will begin to bake the dough.

The best way to avoid lumps in your cream cheese topping is to make sure your cream cheese is soft and whip it first before adding the other ingredients. And the second best way is to sift the powdered sugar into the glaze, rather than dumping from a measuring cup or spoon. But a few small lumps never killed anyone.

If you want to make these cinnamon rolls the night before you plan to bake them, then follow the recipe up to the point of resting them. Instead, cover in plastic wrap and store them in the refrigerator overnight. Set them out for at least 30 minutes before baking the next day.

Store any leftovers in an airtight container or with aluminum foil over the top of the dish in the fridge for at least 3 days. You can rewarm them in the microwave for 30-45 seconds.

Nutrition

Calories: 414kcal | Carbohydrates: 53g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 271mg | Potassium: 134mg | Fiber: 2g | Sugar: 28g | Vitamin A: 693IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 2mg

While those are yummy, this butter cookie recipe is less crispy. These are soft butter cookies. Think of butter cookies as the perfect cross between a sugar cookie and shortbread.

Related: Snowball Cookies, Gingerbread Cookies and Christmas Wreath Cookies.

Butter Cookie Ingredients

• Butter, softened
• Granulated White Sugar
• Egg Yolks
• Vanilla Extract
• All-Purpose Flour
• Salt

Butter Cookie Directions:

The dough for these is very straightforward to make; mixing the dry ingredients separate from the wet and then combining them. But, the real “trick” to these is freezing the dough before baking. You can do this a few different ways.

If you want simple/plain looking butter cookies, then I recommend freezing the dough in a log shape. This way you simply slice the cookies from the log before baking.

If you’d like to shape or press the butter cookies, like I have in these photos, then do so before freezing. You can freeze for 30 minutes or up to overnight before baking with this method.

Tips for Making Butter Cookies:

• The dough will be soft before freezing, so if you are rolling it out to make cutout shapes (like I have in these photos), be sure to use more flour than the recipe card calls for. This will be for dusting the surface and the rolling pin.
• I used cookie stamps to create designs.
• You could also use a cookie press gun or cookie stamp roller to create designs.
• Another traditional method is to pipe dough using large pastry tips. I don’t recommend this method. Even if your dough is very soft, it takes a lot of hand strength to do this method. Maybe for some it works great, but I’ve never had success with it.

Other Holiday Baking Recipes

If you are looking for more recipes to bake this season, try these!

• 20 Easy Holiday Desserts
• Soft & Chewy Gingerbread Cookies
• Christmas Cupcakes – Easy Ideas
• Pinwheel Cookies
• Easy Chocolate Oreo Truffles
• Browse all our Holiday Ideas

Print

Butter Cookies – 6 Ingredients

Soft and delicious butter cookies

Course Dessert

Cuisine American

Keyword butter cookies, cookies

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 20 cookies

Calories 141kcal

Author Emma Chapman

Ingredients

• 1 cup butter softened
• ½ cup granulated white sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ¼ teaspoon salt

US Customary – Metric

Instructions

• In a medium to large mixing bowl, cream together the butter and sugar.
• Stir in the egg yolks and vanilla extract.
• Add the flour and salt. Stir until a soft dough forms.
• If you are not planning to shape or press the cookies, then roll the dough into a log shape and cover in plastic. Freeze for at least 30 minutes, and up to overnight.
• If you would like to shape or press the cookies, then roll the dough out on a lightly floured surface and do so. Place them on a lined baking sheet after. Then freeze for at least 30 minutes and up to overnight.
• Bake at 350°F for 8-10 minutes, until the edges begin to brown.

Nutrition

Calories: 141kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 103mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 310IU | Calcium: 7mg | Iron: 0.5mg

We have lots of festive holiday cocktails to choose from, like spiced apple cider, hot toddy, a delicious peppermint White Russian, and my personal favorite … mistletoe punch. Our variety of festive cocktails includes classics, punch bowls, hot drinks, shots and even cute novelty recipes perfect for a party.

Related: 20 Easy Holiday Desserts, 50 Holiday Dinner Ideas, Christmas Nail Designs and Christmas Cupcakes.

Ready to see our best Christmas cocktail recipes for your holiday party or cozy night by the Christmas tree?

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Simple peanut butter blossom recipe with no chilling required.

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Pumpkin Pasties

Learn to make Pumpkin Pasties inspired by Harry Potter using pie crust, pumpkin puree, honey, vanilla, spices and egg wash.

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Ricotta Cookies

Soft and pillowy cookies with a simple glaze.

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Gingerbread Hot Chocolate

Hot chocolate infused with homemade gingerbread syrup.

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Brandy Alexander

Learn to make a Brandy Alexander using brandy (or cognac), creme de cacao and cream. Garnish with fresh nutmeg. 

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Snowball Cookies

Nutty buttery cookies rolled in powdered sugar.

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Scooby Snack Shot

Learn to make this creamy coconut flavored shot—green and red—perfect for the holidays!

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Puppy Chow

Learn to make classic Puppy Chow (aka Muddy Buddies) with this simple recipe.

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More Christmas Ideas:

• Christmas Dinner Ideas
• Festive Cookie Recipes
• Christmas Nail Designs
• Festive Cocktail Recipes

Looking for more holiday ideas? Christmas Cake Pops, Melted Snowman Cookies, Christmas Nail Ideas.

Homemade Advent Calendar

As children, we loved the tradition of an advent calendar counting down the days until Christmas. Today, I’m going to teach you how I made a reusable advent calendar for my kids.

Ideas for Advent Stuffers

Much like stocking stuffers, we like to stuff our advent with a variety of candies, small toys and trinkets and activity ideas.

Candies – For our advent, I like to get a couple bags of pre-packed holiday candies and spread them out randomly through the month. I suggest getting one bag of chocolate candies and one bag of gummy candies.

Toys and Trinkets – Try a new toothbrush, matchbox cars, Lego characters and bookmarks make great gift ideas.

Activities Print – A sheet of fun to-do items and and pack the weekends with fun activities such as watching holiday movies, driving around to see lights on people’s houses or visiting shops to buy gifts for friends and family.

It took me around a week to complete my advent calendar. If you want to save a lot of time, choose pre-made mini stockings.

Instructions

Let’s talk about the DIY steps. This is E-A-S-Y. There’s nothing in this that you can’t just see from the photos, but I will still explain all the steps just in case you’re curious about exactly how I did it.

1. First, cut out 24 stockings from felt. I mainly used felt I already had, so it’s a mix between high and low quality (and I’m a-OK with that!). I made a few paper templates for stocking shapes and used them to cut out all the stockings.

I didn’t want mine to be exactly the same shapes and sizes, but you can do that if you want a more unified look. Next, embellish each stocking on the top side with hand embroidery and/or by gluing things onto the stockings.

2. Machine stitch or hand-stitch each stocking. Then, add a loop to the top of each stocking with felt or yarn (something to hang them from).

3. Paint small wood stars white and drill or punch holes. Use a stamp set to add numbers one through 24.

4. Add the stars to the stockings with string.

5. Use wooden rods, yarn, and wood beads to make the hanging structure. You can see below that my stockings are permanently attached to the rods, but you can tie them on instead if you’d like to be able to remove them each day.

Bonus step: After I was done, I wanted to add a little more detail, so I hung a bunch of larger wooden stars on the rods.

6. Fill your stockings with candy, small toys, and notes with fun activities like movies to watch, crafts to do or special places you will go each day.

Note: If you don’t have the time to make your own this year, there are lots of cute felt calendars out there, or you can just buy the mini stocking part and go from there to save a little time.

More Holiday Crafts to Try

• Vintage Christmas Tree Marquee
• Oversized Christmas Wreath
• Bottle Brush Christmas Trees
• Holiday Garlands

Holiday Gift DIYS

• Homemade Bath Bombs
• Crystal Soaps
• Marbled Clay Ring Dish
• We’ve also made a few advent calendars over the years here on the blog, so see if one of those seems perfect for you!

You can easily make a batch of hot buttered rum “batter” to keep in your fridge so you can make this Christmas cocktail at a moment’s notice, and you can even make it without the alcohol to be a family-friendly drink. Check out our instructional video to see how easy it is to make!

Related: Wassail Recipe, Glühwein (German Mulled Wine), Mulled Wine, Homemade Hot Chocolate, Homemade Eggnog, Classic Hot Toddy, Apple Cinnamon Hot Toddy, Cranberry Spiced Hot Toddy

What’s the history of hot buttered rum?

Hot buttered rum dates all the way back to the American colonial period of New England in the 1650s. Rum was a popular drink as water wasn’t always safe to drink and the hot buttered rum was an alternative to a hot toddy as it also added some calories. The basic recipe consisted of rum, butter, spices, and sugar, which are still the main ingredients in modern hot buttered rums.

What does hot buttered rum taste like?

While the name may not sound appetizing to some, hot buttered rum has a creamy sweet taste punctuated with warm spices like cinnamon and nutmeg. The butter does give the drink a delicious buttery flavor similar to drinking a buttery cookie in a glass!

What type of rum is best for hot buttered rum?

While it’s possible to use white rum if that’s all you have on hand (and if that’s the rum you prefer), spiced rum or dark rum is a better flavor profile for this particular drink. Spiced rum will have some added caramel flavor and spices while dark rum will be a little more of a darker molasses flavor profile.

Hot buttered rum ingredients:

Unsalted butter: This is the buttery part of your hot buttered rum!

Brown sugar: You’ll get sweet notes of caramel by adding brown sugar to your batter mix.

Powdered sugar: Adding some powdered sugar gives the drink a lighter sweetness on top of the deeper brown sugar flavor.

Ground cinnamon, nutmeg, and clove: These warm spices combined together make this drink taste like Christmas in a glass! Feel free to add some ground allspice or cardamom as well for even more levels of spice.

Vanilla extract: Try and use vanilla extract rather than imitation vanilla for a more pure vanilla flavor.

Rum: A dark or spiced rum is your best choice for the perfect hot buttered rum.

Hot water: Adding hot water to your hot buttered rum batter is what gives you a warm and cozy drink.

How to make hot buttered rum

For the batter:

Add unsalted butter to a small saucepan over medium-low heat. Stir until butter is melted and then whisk in your brown and powdered sugar, cinnamon, nutmeg and clove until sugar is melted and ingredients are combined.

Remove from heat and add in your vanilla and stir to combine. Use to make hot buttered rum or allow to cool and then store in the fridge in an airtight container until ready to use.

For the hot buttered rum:

Add 2 tablespoons of the butter mixture to a heatproof mug and pour in 6 ounces hot water and 1-2 ounces of rum depending on how strong you want your drink. Stir and add more batter to taste if necessary and enjoy!

Tips for making hot buttered rum:

• Add a dash of salt to your batter to really bring out the flavors.
• Adding a dollop of whipped cream to the top of your drink will not only look pretty, but it will add extra creamy sweetness as it melts into the drink.
• Sprinkle some cinnamon or freshly grated nutmeg on top of your drink or add in a cinnamon stick before serving for a boost of cinnamon flavor.

How do you make hot buttered rum nonalcoholic?

To make a family-friendly version of hot buttered rum, simply use just the batter and hot water to make your delicious drink. You can also add the batter into milk, apple cider, or coffee for a nonalcoholic treat.

How do you make hot buttered rum in a crockpot?

To make hot buttered rum for a crowd in a slow cooker, put the batter ingredients into the crockpot first and cook on high until all the ingredients are blended together (about 30-60 minutes).

Add in your hot water and rum and reduce heat to low until ready to serve. Ladle into mugs and garnish as desired before serving.

How long does hot buttered rum batter last in the fridge?

Hot buttered rum batter will last in the refrigerator in an airtight container for 1-2 weeks.

You can also put it in the freezer and it will last around 3 months frozen. Just let thaw in the fridge before using.

Can you use salted butter in hot buttered rum?

While most recipes call for unsalted butter so you can control the salt level to taste, you can also use salted butter with great results.

Hot buttered rum variations:

Make it with tea: Use your favorite black tea bags to brew tea with your hot water before adding it to your drink.

Play with spices: Try adding ginger, allspice, or cardamom to your batter until your reach your favorite spice combo.

Swap the rum: You can try brandy, whiskey, or cognac in place of the rum for a twist on the classic.

Make it with ice cream: It’s also popular to add some melted vanilla ice cream to your hot buttered rum batter for extra creamy sweetness.

Add notes of orange: Orange is such a popular holiday flavor as well so try some orange zest in the batter or a touch of orange extract.

Try these festive appetizers at your holiday party!

• Caprese Candy Cane
• 5 Easy Crostini Appetizers (Perfect For The Holidays!)
• Favorite Holiday Snacks and Appetizers
• Antipasto Wreath Christmas Appetizer

Print

Hot Buttered Rum

This hot buttered rum recipe is sweet, creamy, and buttery with warm winter spices and a dose of rum.

Course cocktail

Cuisine American

Keyword hot buttered rum, hot buttered rum recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 drinks

Calories 394kcal

Author Laura Gummerman

Ingredients

Hot Buttered Rum Batter

• ½ cup unsalted butter one stick
• 1 cup brown sugar
• ½ cup powdered sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground clove
• 1 teaspoon vanilla extract
• pinch of salt

Hot Buttered Rum Cocktail

• 2 tablespoons hot buttered rum batter
• 6-8 ounces hot water
• 1 ounce rum

Instructions

For the batter:

• Add unsalted butter to a small saucepan over medium-low heat. Stir until butter is melted and then whisk in your brown and powdered sugar, cinnamon, nutmeg and clove until sugar is melted and ingredients are combined.
• Remove from heat and add in your vanilla and stir to combine.
• Use to make hot buttered rum or allow to cool and then store in the fridge in an airtight container until ready to use.

For the cocktail:

• Add 2 tablespoons of the batter mixture to a heatproof mug and pour in 6-8 ounces hot water and 1-2 ounces of rum depending on how strong you want your drink.
• Stir and add more batter to taste if necessary and enjoy!

Notes

Store in the fridge in an airtight container.

Tips for making hot buttered rum:

• Add a dash of salt to your batter to really bring out the flavors.
• Adding a dollop of whipped cream to the top of your drink will not only look pretty, but it will add extra creamy sweetness as it melts into the drink.
• Sprinkle some cinnamon or freshly grated nutmeg on top of your drink or add in a cinnamon stick before serving for a boost of cinnamon flavor.

 

TIP: Rather than boiling water, you’ll want to use hot water that’s just under boiling as water that’s too hot can dull the flavors a little.

TIP: To keep your drink warm longer, serve the hot buttered rum in pre-warmed mugs!

Nutrition

Calories: 394kcal | Carbohydrates: 56g | Protein: 0.3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 16mg | Potassium: 69mg | Fiber: 0.3g | Sugar: 55g | Vitamin A: 569IU | Vitamin C: 0.02mg | Calcium: 47mg | Iron: 0.4mg

I have been dessert obsessed my whole life, apparently. So if you are looking for a Christmas pudding dessert, try this easy figgy pudding recipe!

My goal with this recipe was to create a bread pudding-esque cake that heavily featured figs, but also just felt festive. The kind of Christmas dessert you might serve at the end of a fancy dinner.

The batter uses fig jam and dried figs, so if you can’t find fresh figs where you live (I couldn’t), don’t worry! The result is a sweet, nutty mini cake with a lightly spiced syrup.

History

While this recipe feels like a classic Christmas dessert to me, it does not resemble what would be traditional figgy pudding. My understanding is the traditional British dish is more like a steamed cake made with raisins, currants, and brandy; it could also include oranges, plums, golden raisins, rum and spices like cinnamon, cloves and nutmeg.

I’ve also read that figgy pudding could even have referred to a savory dish made with fish. This is a different take.

This reminds me more of a Midwest “poke cake” in that I poke small holes throughout the cake before drizzling on the syrup, which makes the inside moist and gooey, more like a custard.

Ingredients

• Butter
• Granulated white sugar
• Large eggs
• Vanilla extract
• Fig jam
• Self-rising flour
• Walnuts
• Dried figs

How to make Figgy Pudding

This figgy pudding recipe (or you could call it Christmas pudding, up to you) has three components:

Cake + Syrup + Cream = Christmas pudding

Each of these is important to the final dish. The cake mixture is very easy to make—it’s just as simple as a muffin or baked donut recipe. The syrup is only three ingredients and takes less than 10 minutes to make on the stove, but it’s essential.

Once the cake is baked in the oven, you must use a fork or toothpick to poke lots of small holes in the cake. Then, drizzle the syrup over it. The syrup will then ooze into these small holes you created, creating a moist and sort of bread pudding-type texture.

Last, you should serve this with whipped cream or even a scoop of vanilla (or egg nog) ice cream! This adds a creamy component that I think pairs well with the flavors and also just serves to make this dessert feel all the more special.

Tips for Success

• I like to use both fig jam and dried figs (chopped up) in the cake batter. You can add chopped walnuts or another nut like pecans. All these add to the flavor and texture of the cake.
• Poking holes in the cake before drizzling on the syrup might sound trivial, but I promise it’s not! This is what reminds me of Midwest “poke cake,” which has such a great texture.
• I love to use a mini or decorative bundt pan for this! But if you don’t have one and don’t want to buy it for just this recipe, you can also bake these in jumbo muffin tins or a baked donut pan.

Serving Suggestions – Christmas Dinner

If you are looking to host a special Christmas dinner, this makes the perfect dessert. Here are some other recipes you might add to the menu:

• Bacon Wrapped Filet – How to Broil Steak
• How to cook steak
• Baked chicken
• Meatloaf
• Chicken Alfredo
• Easy Vodka Sauce – over gnocchi or any pasta!
• Overnight No-Boil Lasagna
• Stuffing Risotto
• Best Christmas Cocktails

FAQ

Print

Figgy Pudding – Christmas Pudding

a nontraditional take on this classic pudding

Course Dessert

Cuisine American, English

Keyword christmas pudding, figgy pudding

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 cakes

Calories 448kcal

Author Emma Chapman

Equipment

• mini bundt pan optional

Ingredients

• ½ cup butter
• 1 cup granulated white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup fig jam approximately 5 ounces
• ½ cup dried figs chopped
• 2 ½ cups self-rising flour
• ½ cup walnuts chopped

Glaze

• 1 cup brown sugar
• ½ cup whipping cream heavy
• ¼ cup butter

Instructions

• In a large bowl, cream together the 1/2 cup butter and sugar.
• Stir in the eggs.
• Then, stir in the vanilla extract and fig jam.
• Stir in the flour, chopped walnuts, and chopped dried figs until a cake batter forms.
• In well greased mini bundt pan, jumbo muffin tin, or baked donut pan, spoon in the batter.
• Bake at 350°F (177°C) for 15-18 minutes until the tops are golden brown.
• Allow to cool before inverting onto a cooling rack.
• To make the glaze, add the brown sugar and heavy whipping cream to a saucepan and whisk together over low heat.
• Allow to come to a low boil and continue to stir for a couple of minutes until thickened, probably 2-3.
• Turn off the heat and stir in the butter, which should quickly melt into the sauce.
• Using a fork or toothpick, add holes all over the cakes. Then spoon the glaze over the tops of the cakes, so the glaze seeps into the holes.
• Serve while the glaze is still warm, with whipped cream or a scoop of ice cream.

Nutrition

Calories: 448kcal | Carbohydrates: 65g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 114mg | Potassium: 145mg | Fiber: 2g | Sugar: 42g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

From sweater nails, shades of blues, chrome designs, cute snowy trees, snowmen, holiday looks, or glittery silver sparkles, use these inspiration photos for your next winter manicure—we’ve got simple classic designs and fun nail trends to suit everyone!

Looking for more nail design ideas? Check out:

• 55+ Christmas Nail Designs
• Nail Design Ideas (125+ ideas!)
• 30+ Chrome Nail Designs
• 100+ Summer Nail Designs
• 60+ Spring Nail Designs
• 45+ Easter Nail Ideas
• 45+ Halloween Nails
• Get The Perfect Manicure at Home

At home winter nails vs. salon nails:

While you can do so many manicure looks at home now with gel manicure kits, it can be a little intimidating to some who are not as steady with their hands or just generally prefer the pampered experience at their local nail salon.

While gel manicures will generally last longer than traditional polish (usually 2-3 weeks for a gel manicure), there are traditional polish brands that boast several weeks of wear from their products with a good top coat and you don’t have the longer gel removal process at home if you choose to take off your own polish.

Some of the trickier techniques like chrome or magnetic polish also might be a little easier in the hands of a professional, but if you have a gel nail kit at home, they are looks that are fun to try and master.

Of course, doing a press-on nail is the easiest way to get your perfect winter style at home by yourself, so there’s no shame in finding your favorite look and grabbing your nail glue.

Winter Nail Ideas:

Icy Waves

These blue nails are all dressed up in a winter color palette with silver sparkly waves that will add glam to any winter outfit.

Snowy Sweater

These half sweater nails are Instagram ready and a great way to add in a sweater texture accent to a nude nail.

Blue Gradient Tips

Bring in all your favorite blues, from navy to baby, to create a gradient look with blue tips that will look cool all winter long.

Winter Wonderland

These shimmering white cat eye nails are perfect for the snowy winter season.

Baby Blue Accents

Bring out the perfect shade of baby blue for the season and accent your nails with a sweater pattern and a few dazzling snowflakes for some delicate winter nail art.

Ornament Nails

Our favorite winter nail designs usually involve some sort of glitter, so how cute are these tiny 3D ornaments that accent this sparkly design?

Chrome Snowflakes

This winter nail look features chrome icy blue nails under some delicate white snowflakes.

Fir Forest

Use a small detail brush to add a snowy Christmas wonderland to your nails with this winter design.

Sparkle French Outlines

This nail design adds a blue sparkle French tip outline over a gradient tip for some winter glamour on your fingertips.

Half Moon Merlot

This eye-catching half moon design done in a deep merlot color is the perfect red to carry you through the winter season.

Sweater Weather

These blue sweater nails with a matte finish are just about as cute as you can get for winter—it’s like a cozy sweater for each finger!

Reindeer Love

This sweet little reindeer is ready to join Santa’s sleigh! Try just one as an accent nail or add to every nail for a whole team.

Oh Christmas Tree

Bring the holiday spirit to your nails with this pretty Christmas tree and sweater nail accent.

Sweet Snowmen

What’s better than a cute snowman in the middle of winter? Having a few on your pink manicure perhaps …

Frosty Accents

This winter mood is downright storybook and cute through Christmas and beyond.

Snow and Ice

Adding some silver sparkle and rhinestone accents are cute for any snowy evening out.

Blue Sparkle Tips

Choose a few different blue (like a midnight blue and a lighter shade) to create a layered French manicure and add a cool chill to your manicure.

Silver Chains

These chrome silver chains over a classic French manicure add a little shimmer to a more basic look.

Ice Ice Baby

These light blue cat eye nails with a snowflake detail are perfection for short winter nails.

Mad For Plaid

This red and burgundy plaid is what holiday dreams are made of! Add a few snowflake accents and your look is holiday party ready.

Green Velvet

This minty green cat eye mani gives the look of soft velvet and it’s so pretty! Cat eye effects are pretty on both long and short nails, so feel free to try it no matter your nail length.

Classic Christmas Plaid

What’s more classic than a red and green plaid manicure for the holiday season? You can also do just a few accent nails with this look for a toned down version.

Snow Way

You don’t have to give up pink nails in winter! Keep your favorite shade and add some pretty snowflakes over top.

Polar Bear Express

This sweet polar bear is a cute choice to keep you company this winter.

Peek A Boo

These nude and black nails with a negative space heart are the perfect neutral nail for winter.

Glitter Lined

For a holiday twist on the classic French manicure, try this doubled lined glitter option to add a little ooh la la.

Evergreen Accents

This deep forest green manicure has all the classic looks of French tips with a fun present bow accent nail.

Holiday Bows

Add some girly flair to your classic French manicure with this red bow design.

Beary Christmas

This cutie Christmas bear manicure is ready for winter with just a few sweet nail stickers.

Hint of Black

Add a bit of drama to your nails with these sleek nails that have just the bottom side dipped in black polish.

Baby Blues

These baby blue accent nails with silver sparkles are a cool addition to any winter outfit.

Silver Tips

Add some silver chrome to your French manicure with these shiny tips.

Lace and Pearls

Add the look of lace and pearls to your Easter manicure for a fun yet sophisticated look.

Peppermint Patty

These peppermint red and white nails are just right to be the star of any holiday party.

Winter Pearls

These half moon pearl accent nails remind us of snowballs and would look pretty with just about any outfit.

Blue Babe

These squared off tips are accented with a pretty chrome blue hue.

Pearlized Cranberry

Pearl nails are super trendy and you can mix and match French tips and full color nails in a deep red shade.

Snowy Day

These pearlized white nails look like ice crystals on a snowy morning.

Winter Blues

These are the winter blues you DO want! Gradient baby blue turns to a snowy white polish with this pretty manicure.

Frosted Tips

These 3D sparkling snow banks are so fun and bring a little whimsy to your manicure.

Golden Tips

Go high style with this wavy gold tip design that bring gold foil tips to your winter look.

All That Glitters

These glitter ombre nails will bring just the right amount of sparkle to your winter season.

Christmas Checkers

This trendy manicure brings in all the fun of the checkered print in a classic festive green shade.

Icy White

These hologram nails remind us of pretty icicles and will still look on trend for New Year’s Eve.

Greensleeves

These forest green nails with greenery decorations and gold leaf designs are delicate and festive without being too busy.

Golden Touch

Whether you want some holiday sparkle or some bling for NYE, this look will help you shine.

Emerald Green French

Pick your favorite shade of green and do a French tip for a colorful take on a classic.

Mistletoe Lane

Wear this sweet mistletoe manicure design and you just might get your crush to kiss you this holiday season! Try dabbing some glitter polish on the end of your nails with a makeup sponge and then paint on or use small nail stickers to decorate.

Hot Coco Vibes

As if you need an excuse to get hot chocolate, give these hot coco nails a try!

Rose Gold Shimmer

This design with double outlined glitter French tips is perfect for Christmas into New Year’s Eve.

Silver Bells

These silver glitter French tip outlines are just the right touch of sparkle.

Candy Cane Lane

An all over candy cane design is sure to keep your nails looking sweet this Christmas.

Snow Place Like Home

These large snowflakes make a statement on each nail and on a nude background they are subtle yet sweet.

Mirror Ball

These short silver chrome nails are the ultimate in trendy nails.

Burgundy-Kissed Tips

For a pop of holiday color, these French burgundy nails are perfect to keep things classy but festive.

Hologram Holidays

Since the holidays are officially sponsored by all things glittery, these icy hologram nails will look great by the fire as well as by the disco ball for New Year’s Eve.

Sparkle Black French

Adding some sparkle under a black French tip manicure brings some fun into a classic look.

Snow Drifts

These white abstract swirls remind us of curving snow drifts in winter (and they would be really pretty in white glitter too!).

Looking for more nail ideas? Check out:

• Easy Galaxy Nails Tutorial (with Video!)
• Easy Gold Stripe Nail Tutorial
• 10 Easy Nail Art Tutorials (Step-by-Step)
• Emoji Nail Decal DIY

Why is this casserole called scalloped potatoes? They say it’s from the Old English word “collop,” which means thinly sliced. The starting point for this dish is to thinly slice the potatoes into large coins. And while some will lovingly layer their potato slices perfectly in the pan, I tend to go with the chaotic toss and it turns out great every time, IMO.

Related: If you aren’t making this with Thanksgiving turkey or Easter ham, then you might want to learn how to cook steak, how to broil steak, baked chicken, air fryer chicken or air fryer steak. Plus 50+ Christmas Dinner Ideas!

Ingredients

• Potatoes
• Butter
• Shallot
• Garlic
• All-purpose flour
• Chicken stock – or vegetable stock
• Milk
• Salt
• Black pepper
• Cheddar cheese
• Parmesan cheese
• Chives, thyme or rosemary – or a combination of those

How to make Scalloped Potatoes

First, wash and then slice the potatoes into uniformly thin pieces. I don’t peel the potatoes, but you can if you like. I do recommend using a mandoline for slicing, it makes this task much quicker and ensures your slices will be uniform even if you don’t have the knife skills of a professional chef.

Next, make the sauce. Start by finely chopping the shallot and mincing the garlic. In a pot or saucepan over medium heat, melt the butter. Cook the onion for 2 minutes then add the garlic and cook another minute. Sprinkle the flour into the pot and stir; this will create a thick paste. Slowly stir in the stock, creating a thin gravy consistency. Then slowly stir in the milk. Season with salt and pepper.

Prepare a 9×13 casserole dish by spraying with nonstick cooking spray or greasing with a little butter. Layer in half of the thinly sliced potatoes. Cover with half of the cream sauce. Sprinkle on half the cheese (both cheeses). Then layer on the rest of the potatoes and pour the remaining sauce over these. Top with the remainder of the cheeses. Last, sprinkle on some fresh herbs—chives, thyme or rosemary or a combination.

Cover the dish in aluminum foil and bake in the oven at 400°F for 30 minutes. Remove the foil and bake for an additional 30 minutes.

Tips & Substitutions

• I recommend yellow potatoes or Yukon gold potatoes for this recipe. Russet potatoes (also called baking potatoes) and other varieties can also work, but I like the soft, buttery texture of yellow and Yukon gold.
• While I do recommend a mandoline (this one comes with different blades and a glove!), you certainly can cut the potatoes by hand with a good quality knife. If you do, try to keep the slices as uniform in thickness as you can so they will all bake to the same tenderness. You don’t want some thick pieces that end up feeling undercooked.
• You can substitute the shallot for 1/3 of a yellow or white onion.
• I like cheddar cheese and Parmesan, but you could substitute other cheeses like gruyere or pepper jack if you want.
• If you want to make this scalloped potato recipe ahead, simply follow the recipe up to the point of baking (so do the layers and cover in aluminum foil) then refrigerate until you are ready to bake. You can make this at least a day or two ahead of time if you need.
• Save any leftovers in an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave. I especially love these rewarmed the day after a holiday and a fried egg added on top for breakfast.

More Casserole Recipes

• Broccoli Casserole
• Green Bean Casserole
• Tater Tot Casserole
• Best Baked Macaroni and Cheese
• Funeral Potatoes
• Corn Casserole
• Chicken and Rice Casserole
• Best Stuffing Recipe
• Cauliflower Au Gratin
• Jello Salad – also called Strawberry Pretzel Salad
• Sweet Potato Casserole

Print

Scalloped Potatoes

A creamy, cheesy casserole made with sliced potatoes.

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 278kcal

Author Emma Chapman

Ingredients

• 4 pounds yellow potatoes
• ¼ cup butter
• 4 cloves garlic
• ¼ cup all-purpose flour
• 1 ½ cups chicken stock
• 1 cup milk
• 2 cups shredded cheddar cheese
• ½ cup Parmesan cheese
• salt and pepper
• 2 tablespoons chives, thyme or rosemary or a combination of these

Instructions

• First, wash and then slice the potatoes into uniformly thin pieces.
• Next, make the sauce. Start by finely chopping the shallot and mincing the garlic.
• In a pot or saucepan over medium heat, melt the butter. Cook the onion for 2 minutes then add the garlic and cook another minute.
• Sprinkle the flour into the pot and stir; this will create a thick paste.
• Slowly stir in the stock, creating a thin gravy consistency. Then slowly stir in the milk. Season with salt and pepper.
• Prepare a 9×13 casserole pan by spraying with nonstick cooking spray or greasing with a little butter.
• Layer in half of the potato slices. Cover with half of the sauce. Sprinkle on half the cheese (both cheeses). Then layer on the rest of the potatoes and pour the remaining sauce over these. Top with the remainder of the cheeses. Last, sprinkle on some fresh herbs—chives, thyme or rosemary or a combination.
• Cover the dish in aluminum foil and bake at 400°F for 30 minutes.
• Remove the foil and bake for an additional 30 minutes.

Notes

I recommend yellow potatoes or Yukon gold potatoes for this recipe. Russet potatoes (also called baking potatoes) and other varieties can also work, but I like the soft, buttery texture of yellow and Yukon gold.

While I do recommend a mandoline, you certainly can cut the potatoes by hand with a good quality knife. If you do, try to keep the slices as uniform in thickness as you can so they will all bake to the same tenderness. You don’t want some thick pieces that end up feeling undercooked.

You can substitute the shallot for 1/3 of a yellow or white onion.

If you want to make these scalloped potatoes ahead, simply follow the recipe up to the point of baking (so do the layers and cover in aluminum foil) then refrigerate until you are ready to bake. You can make this at least a day or two ahead of time if you need.

Save any leftovers in an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave. I especially love these rewarmed the day after a holiday and a fried egg added on top for breakfast. 

Nutrition

Calories: 278kcal | Carbohydrates: 31g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 280mg | Potassium: 726mg | Fiber: 3g | Sugar: 3g | Vitamin A: 398IU | Vitamin C: 30mg | Calcium: 230mg | Iron: 1mg