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“Two fingers,” he’d say, holding two gnarled, deeply tanned digits up to his glass.<\/p>\n
Reaching into the sideboard cabinet, he pulled out a half empty bottle. He poured two fingers worth of brown liquor into the rocks glass and I followed, holding the carton with two hands and topping the booze with at least two more fingers of eggnog. Some years it was Wild Turkey and others Crown Royal, but always whiskey with eggnog.<\/p>\n
Like a lot of Japanese-American men of his generation, my grandpa wasn’t a super talkative man, but he’d sit at the kitchen table and shoot the s**t over a glass of spiked eggnog, getting chattier as he got deeper into his cups. \u00a0Even now, there’s nothing like a whiff of whiskey and eggnog and nutmeg to put me right back at that table with him during the holidays.<\/p>\n
My grandpa was also the plain cake donut guy in our family, though he usually dipped those in coffee. These baked \u00a0fauxnuts marry the plain cake donut with the holiday flavors of eggnog (sorry, no booze) to create a toasted coconut spice donut. \u00a0While we’re not a dairy-free household, I tried So Delicious’ coconut milk based Nog<\/a>\u00a0last year and enjoyed it out of the glass, so I thought I’d see how it works in baked goods. It makes for a moist donut and while you don’t get a coconut undertone in the finished product, I used a little more nog to create a glaze and dipped them in toasted coconut. \u00a0Enjoy!<\/p>\n
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