Caramel-Nog Split Second Cookies | Silk Holiday Nogs

A few years ago I started a family tradition of hosting a ladies' cookie party around Christmas time. The idea started out as an attempt at executing a legit cookie exchange, but it turned out I was the only one who was interested in actually baking my contribution rather than picking up some treats from the bakery or grocery store. {Ain't no shame, but I could buy those any old time!}

So, instead of getting all rule-followy and asking everyone to buy -- ahem, bake -- a dozen cookies per guest and blah blah blah, I just omitted the word "Exchange" from the invitation and henceforth hosted a "Cookie Party", where the terminology was vague but the intent was not. There would indeed be cookies and we would for sure party.

So, everyone would come over, sit around and eat cookies at my house. {Sometimes in Christmas pj's, often while working on a festive craft project together, and always with our favorite Christmas tunes playing in the background. It wasn't just a cookie free-for-all, you know.}  We know that's what they all wanted to begin with.

Cookie Parties of years past . Top left: Decorating cookies with my sisters. Top Right: Making salt dough ornaments.
Bottom Left: A platter of cookie goodness. Bottom Right: Me hosting the inaugural Cookie Party.

Anyway, it's a tradition that I look forward to every year {and one that I skipped last year since I had a newborn baby}, but I always like to throw in a little twist to liven it up and keep things fresh.

I haven't had much time to give this year's special touch much thought, and then it came to me: A Nog Bar!

Since we definitely need something to wash down all those cookies with, I thought this would be the perfect idea. Now, classic eggnog is delightful {for most people anyway; it seems to be a polarizing beverage!}, it's also pretty calorie-laden what with all the eggs and nog and such, and with all the cookie-nibbling that goes down at a Cookie Party we've already got our fair share of holiday calories. So, in an effort to lighten things up, I found a great alternative: Silk Nog!

This year Silk Nog comes in its classic soy-based version as well as an almond milk version which I thought was pretty cool and perfect for dairy-free family and friends. And for those of you who still haven't had enough pumpkin this year {really though??}, there's also a Pumpkin Spice rendition! At 80 calories or less per serving, these nogs will give you the flavor of the holidays without the pudge. Can't say the same about the cookies!

As yummy as these nogs are on their own, they're even better when you set out a bunch of toppings and add-ins for your guests to customize their own Nog. You can get as creative as you want, but here are some ideas to get you started:

Nog Toppings Bar

So Delicious CocoWhip

Cocoa Powder

Ground Cinnamon, Nutmeg or Ginger

Gingersnaps/Biscotti/Christmas Cookies

Candied Bacon

Toasted Nuts

Toasted Coconut Flakes

Toffee Bar Bits

Candy Cane Bits

Caramel Sauce

Chocolate Sauce

For the Naughty Elves:

Brandy

Rum

Bourbon

For Garnish:

Cinnamon Sticks

Peppermint Sticks

Rolled Wafer Cookies

*Note: Some of these toppings are heavier than the nog and will sink to the bottom, so I suggest starting off with a dollop of CocoWhip or whipped cream to "catch" the goodies you sprinkle on top!

The possibilities are really endless!

If you're heading to a Cookie Exchange {or just a straight up Cookie Party like mine}, you can bring the Nog in more ways than one with these super easy Caramel Nog Split Second Cookies! The addition of a few tablespoons of Silk Nog to the cookie dough gives these sweet little bites a soft hint of holiday spice, while gooey caramel filling brings it home for the ultimate Christmas cookie.

Whether your family's holiday traditions include cookie baking, craft making or anything in between, these Nog-filled ideas are sure to bring a special touch to your holiday celebrations this year!

For a free digital holiday recipe book, coupons and more, head to Silk's website!

Caramel-Nog Split Second Cookies
Adapted from Olga's Flavor Factory

6 tablespoons butter
1/3 cup sugar
2 tablespoons Silk Nog
1 teaspoon vanilla extract
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 to 1/3 cup caramel sauce* or melted caramels
Optional: Powdered sugar for dusting

1. Preheat the oven to 350 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat and set aside.

2. In the bowl of a stand mixer, cream together the butter and sugar. Add in Silk Nog and vanilla extract and beat until fully combined.

3. In a small bowl, combine the flour, baking powder and salt. Slowly mix it into the butter mixture until a dough forms. Do not overmix.

4. Scoop the dough out onto a lightly floured surface and, with floured hands, knead it a few times to form a ball. Divide the ball into 4 pieces.

5. Roll each piece into a rope, about 10-12 inches long. With the handle of a wooden spoon, create an indentation lengthwise to serve as a well for the caramel. {Try to round off the ends of each rope so to keep the caramel from leaking out during baking.}

6. Carefully pour or spoon the caramel into the well and smooth out. Repeat with all 4 pieces of dough, leaving a few inches between each piece. {They'll spread a bit during baking.} Place in the freezer for about 30 minutes to harden the dough -- this will help them spread less during baking.

7. Bake for 12-15 minutes or until the dough is just set {it won't brown too much} and the caramel is just starting to bubble.

Remove from oven and let the cookies sit for about 30 minutes to cool before slicing diagonally into individual pieces {about 1-2 inches thick}. Dust with powdered sugar if desired.

*A thick, store-bought version is best for this type of recipe.

This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.

Graham Cracker Latte

Well, I've gone too far. I put cookies in my coffee. Sort of.

You know those seasonal lattes from Starbucks, the ones that people go crazy over? I'm not into them. They usually taste funny to me and are too sweet {which, whoa, that's crazy for me of all people to say.} And when it comes down to it, I'd rather spend my splurge calories on the treats they have in the glass cases and keep my coffee pretty boring.

I know, party pooper.

But, even though I don't personally care for those "handcrafted beverages", it doesn't mean that I don't get the hype. They make them sound really good. So good, in fact, that I forget all about my aversion at least once a year and I get suckered into spending five bucks of my holiday cash on a drink that I swear off again until the next year.

This year's pick was the "Toasted Graham Latte", which wasn't horrible, but didn't make me swoon by any means. It did pique my interests enough to make me want to come up with my own recipe at home.

In my first round of recipe testing, I created a cinnamon-brown sugar simple syrup to flavor and sweeten the coffee, which yielded a lightly spiced version that was pleasant, sure, but wasn't "grahamy" enough for me. It was missing that toasty cracker taste that can't really be reproduced with just sugar and spices.

But how do you extract that essence into a liquid? INFUSE THE MILK WITH GRAHAM CRACKERS.

Stay with me. It's a little "out there", I know, but think about it. When you want to make tea or flavored simple syrup or even flavored liquor, what do you do? You let the ingredient you want the liquid to taste like take a little soak. 

In this case, I felt that the cinnamon-brown sugar simple syrup I created was infused with flavors that were too strong to let the "grahaminess" of the graham crackers shine through, so I did the next best thing: I made cookie milk.

Don't look at me like that. There are people making a fortune off of cereal milk treats, and that's basically the same idea. It's like, a thing.

So, instead of making my latte with plain milk, I infused my milk {well, almond milk actually, but you can use whatever type of milk you use} with the graham crackers.

The result? The "grahaminess" I was seeking and a roasty, toasty beverage that you can enjoy at home without having to wait for the 10 minute coffee order monologue of the person in front of you to end.

You're welcome!

Graham Cracker Latte
Inspired by Starbucks Toasted Graham Latte

1-2 teaspoons Cinnamon-Brown Sugar Simple Syrup (see below for recipe)
Strong brewed espresso
Equal amount of Graham Cracker Milk (see below for recipe), warmed

1. Add syrup to the bottom of your coffee mug/cup/bowl/vessel.
2. Pour freshly brewed espresso over it.
3. Pour in equal amount of milk.

Top with "froth" and graham cracker crumbs for an authentic coffeehouse experience.

For Cinnamon-Brown Sugar Simple Syrup:

1/2 cup brown sugar
1/2 cup water
1 cinnamon stick
1/2 teaspoon vanilla extract

1. In a small saucepan over medium-high heat, stir together brown sugar and water. Toss in cinnamon stick.

2. Bring to a boil and allow to boil for a minute until the sugar is completely dissolved. Remove from heat and allow cinnamon stick to steep in the syrup about 10 - 15 minutes. Stir in vanilla extract.

3. Pour into a mason jar or container with an airtight lid and store in refrigerator.

For Graham Cracker Milk:

3 cups milk of your choice {I used almond milk}, divided
4 graham cracker sheets {8 individual crackers}, crumbled

1. Warm 1 1/2 cups milk slightly in the microwave or a saucepan. Toss in graham crackers and stir until you have a soggy mess. Let it sit for about 10 minutes.

2. Pour the mixture into a fine mesh strainer, and press down on the graham cracker solids with a spatula or spoon to strain the liquid part of the mixture into a bowl {or better yet, something with a spout like a liquid measuring cup}. You should get about 1 cup of milk -- discard the solids.

Repeat if necessary {i.e. if the milk looks like it has too many little pieces floating around in it.} The milk will be slightly thickened.

3. Pour the remaining 1 1/2 cups milk into the graham cracker milk and stir to combine.

Store the graham cracker milk in a mason jar or a container with an airtight lid. Keep refrigerated.