The bottle with spiced eggnog was sitting in the fridge. Sure, drinking it or pouring it over ice cream is great. But there are a lot more ideas what to cook or bake with it.
I have some mini silicone bundt cake moulds.
These little gems are so nice to serve with a tiny cup of espresso or some light green tea.
Recipe for 18 mini bundt cakes:
50 g soft unsalted butter
50 g sugar
1 free range egg
Pinch of lemon zest
100 g flour
75 g eggnog's homemade from happy birds
Soft butter for the moulds
Some icing sugar and cocoa for decoration
Put the silicone mould on a baking sheet, that makes it easier to transport it to the oven later.
Preheat the oven 180 C
Butter the moulds.
Mix butter and sugar until creamy, add egg and lemon zest. Stir in some of the flour and some of the eggnog, repeat until you have a smooth batter.
Fill into a piping bag and fill the moulds.
Bake for 10-12 min.
Let gem cool down in the moulds completely, then unmould them
Sprinkle with a mix of icing sugar and cocoa powder.
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