Eggnog Dessert

It seems like every nationality has a beverage they’re most associated with. Italians have wine. British people have tea. The folks from IKEA have glögg. And cakers? Why, we cherish a thick, yellow drink made from unfertilized eggs.

I don’t know why cakers go cuckoo for eggnog. Is it because eggnog is only available at Christmas? Is it the cinnamon dusting on top? Or is it because it gives us another excuse to put rum into something?

Here’s a recipe that solidifies eggnog. So you can eat it instead of drinking it. Well, maybe not eat. More like slap it around in your mouth. I know it looks like a giant blister but when has visual appeal ever stopped cakers before? Just stick a poinsettia in it or spray with that fake snow stuff and you’ll have everyone slapping back seconds.

P.S. Yes, this looks a lot like my Maple Fluff. I'm opening a bake shop that sells only greyish-beige wobbly things.

1 litre carton of eggnog

2 envelopes of unflavoured gelatine, softened in cold water

In a heavy saucepan, heat the eggnog until almost boiling. Add the softened gelatine and whisk slowly to thoroughly mix and dissolve gelatine. Pour into a mold and place in refrigerator to set. Serve plain or with a garnish of fruit fruit, cream or shaved chocolate.

Source: Celebration Cookbook, Canadian Bible Society