I always have a quart of eggnog sitting in my fridge during holiday season. I don’t drink eggnog but I buy it for guests. My brother loves eggnog so I usually keep some for him. The problem is I forget that we have it and it sits in the refrigerator long after my guests leave. Since I hate to waste anything, I just can’t pour a perfectly good container of eggnog down the drain. And no matter how much rum I add to it, eggnog just doesn’t seem drinkable to me. I’m not sure why but I have no problem with the taste of eggnog in baked goods.
So after finding the leftover eggnog in the fridge, these baked doughnuts were invented. I love making them because they bake up quickly and require only a few other ingredients. My family doesn’t like to drink eggnog either but they didn’t mind having a batch of these for breakfast.
I made a small batch of six doughnuts but the recipe can easily be doubled. I will have no problem using the leftover eggnog after Christmas.
- 1 cup flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 1 cup eggnog, plus 2 TBS extra for glaze
- 2 ounces of white chocolate
- sprinkles for garnish
- Preheat oven to 350 degrees.
- In a small bowl, mix together flour, baking powder, salt and cinnamon.
- Stir in 1 cup of eggnog and mix well.
- Grease a doughnut pan and pour the mixture evenly into the wells.
- Bake for 9 to 12 minutes or until donuts are golden. Cool on a baking rack.
- Melt the chocolate in a double boiler or the microwave and stir until creamy. Add the eggnog and mix to make a glaze. Dip the donuts in the glaze and dust with sprinkles.