I really wanted to make up an extremely Christmassy recipe as it is my first year of blogging during this gorgeous time! The ingredients I came up with were pepper mint candy canes, but the young ones are too little for that amount of amazing sugar. I’ve already done the chocolatey things! And then it came to me EGGNOG!
Not just a simple eggnog recipe to drink but for it to be incorporated into a sweet recipe. Coffee and a dessert/breakfast bread came to mind and resulted in my eggnog latte bread! I started putting these ingredients together after writing up a recipe that I was about to attempt. Didn’t take long to prepare and was baked in half an hour! I was extremely happy with the result, as you see a moist and soft bread with a lingering taste of coffee and rich eggnog!
My very first own Christmas eggnog latte bread that I know will now become a family tradition to make every year!
200g plain flour
2 tsp baking powder
¼ tsp mixed spice
1 cup packed soft brown sugar
1 cup eggnog latte
50g butter melted
1 tsp vanilla extract
Eggnog latte ingredients
1 egg yolk beaten
1½ tbsp caster sugar
1 tbsp instant coffee granules
Method for eggnog latte
• In a small saucepan whisk the milk and caster sugar on a low to medium heat, add in the coffee granules and carry on stirring until all is melted
• Slowly pour in the egg yolk into the coffee mixture consistently stirring and still on a low heat. Once it starts to simmer take off the heat and set aside
• It will start thickening on its own due to the egg as it cools
• Put all dry ingredients into a large bowl or electric mixer and mix until all combined
• Preheat the oven to 180°c/350°f, line and grease a rectangular loaf pan
• Pour in the melted butter into the eggnog latte which should be warm at this point
• Crack the eggs into the eggnog mixture and whisk until you end up with a glossy dark coffee looking sauce
• Gradually add the eggnog batter into the flour and other dry ingredients as you are mixing it. Beat for a few minutes
• The bread batter will be quite runny, this helps retain the moisture
• Place in the oven for 30-35 minutes or until a skewer once poked into the bread comes out clean
• Leave in the pan for 10 minutes and then remove and tranfer over to a cooling rack
• Dust the bread with lots of icing sugar serve with a warm drink and you may want to spread a little hazelnut chocolate spread! I know I did!