Eggnog, peppermint, and rugelach, oh my!
Adam and I spent the weekend eating all of the holiday things! We did an eggnog tour of Brooklyn one day and then a Brooklyn holiday ice cream tour the next. I learned that even if you share and leave a lot of leftovers you can still tire of eggnog very quickly, and I’m probably someone who enjoys eggnog more than the average reveler. I also affirmed that no matter how many twinkly lighted and tinsel bedecked holiday pop-ups I encounter, I will still clap my hands in glee every time.
Alphabetically, here are some Brooklyn spots celebrating with holiday pop-ups and/or themed items:
16Handles. Peppermint froyo with Oreo and hot fudge.
There were so many holiday choices we had to get a flight to taste them all! In the front row – Eggnog with rum / Festival of Lights cream cheese ice cream with raspberry rugelach / Candy Cane.
BL Eggnog – bourbon, spice, a whole egg.
Brooklyn Cupcake. Coquito cupcake. <– not a seasonal item actually, it’s on the menu year-round
Ladybird Bakery. Eggnog mousse tart. <– this was more visually appealing than anything, 5/10.
Leyenda. <– most festive stop of the weekend, 2nd only to Miracle on 9th Street
Coquito Ho Ho – Resposado Espolon tequila, Oloroso sherry, Braulio, coconut cream, cinnamon, egg.
Oddfellows. Eggnog and Santa’s Cookies milk sorbet with chocolate chip cookies.
And here were the highlights of my less festive eats…
We were pretty pleased with this 7-11 cold brew can. Made with skim milk and minimal sugar and it had way more flavor than anything we can get from the thousand Dunkin Doughnuts near our apartment.
Brunch at Forest Point. We need to come here more often because it’s amazing. Oban Sour – Moto Whisky, Mizu Lemongrass Shochu, yuzu-maple cordial, lemon, pimento dram.
I also had hummus, Israeli cucumber salad, fantastic grilled naan, harissa, and perfectly poached eggs.
Lunch at Lion’s Milk. We shared a sandwich with black olive paste, toasted sesame oil, and kasseri cheese. Plus Turkish coffees.
Tofu bowls for dinner. With mint lime kombucha.
Roasted buckwheat and kobucha squash with roasted elephant garlic / roasted zucchini / baked garlic brown sugar tofu / Sriracha. Except apparently neither Adam nor I like buckwheat one bit; we ate off our toppings and had cheese and crackers instead.
I try to have every healthy dinner include a protein, carb, fat, and veggie, and technically these meals fit the bill. Smoky honey chips with melted sharp cheddar and carrots with hummus.
Homemade onion dip (with turkey bacon and sharp cheddar!) with roasted broccoli and TJ’s cheesy tree crackers for dipping. I also dipped baby carrots and kettle chips but they didn’t make a nice forest.
I shredded two large sweet onions and spent 50+ minutes caramelizing them and it was well worth it.
Especially because I sipped this peachy and delicious Shiner Bock Holiday Cheer while I cooked.
Two more nights of Hannukah and one week ’til Christmas!
Eating Chalk 