Last Christmas, I discovered eggnog. You so thought I was going to write… `I gave you my heart`, didn`t you? Or am I the only Wham! Fan in the house? #surelyNot
I digress… as summer in Sydney is usually 35C we are more likely to drink juice or champagne (or both…) rather than a heavy, custard-type beverage.
But I love baking with eggnog. The slight rummy taste and notes of nutmeg make it such a festive concoction that every year, come December 1, I am stalking my local supermarkets for the first appearance on the shelf.
In previous years I have made eggnog bickies/ cookies: https://thehungrymum.com/2015/12/20/christmas-eggnog-cookies/
and eggnog cupcakes:
This year I created an easy, no bake eggnog rum ball recipe which is perfect if you live in a hot climate like me. Avoiding the oven in summer in Sydney is a national past-time – suddenly meals are all about salads and barbecues and dip and cheese platters #OrIsThatJustMe
I will be placing these delicious no-bake alcohol-free eggnog rum balls in pretty tins and distributing to neighbours as a little Christmas gift. The sooner they are out of my fridge the better – they are very moreish and it it is hard to stop at one.
1 packet plain sweet biscuits / cookies – I used Marie
1 ¼ cups shop-bought eggnog
1 cup desiccated coconut
3 tablespoons cocoa powder, sifted
1 cup shredded coconut for garnish
LET`S GET TO IT:
Place shredded coconut on a large plate, set aside.
Place biscuits in a ziplock bag and crush with a rolling pin – it is good to have a few pieces a bit bigger for texture.
Tip into a large bowl, then add in the remaining ingredients except the shredded coconut and stir until thoroughly combined. You may need a touch more eggnog to bring it all together. You have the right consistently when you can make a ball and it stays together.
Working quickly make walnut-sized balls, then roll in the shredded coconut.
Place balls in a large Tupperware container with lid and place in the fridge for at least an hour. Leave in the fridge until ready to serve.