Mini Eggnog Funnel Cakes

These Mini Eggnog Funnel Cakes are sure to be the star of any holiday party or gathering.  A cinnamon eggnog batter is fried into a web of interlacing circles before being topped by a snow shower of powdered sugar and studded with pomegranate arils (seeds) for the perfect pop of holiday color. 

Stop what you’re doing.  Send out some e-mails, send a few texts, heck, pick up the phone.  Invite some friends over,  your holiday party starts now.  Believe me, when they find out you’re serving Mini Eggnog Funnel Cakes, they’ll be at your doorstep in no time.  No need to clean the house from top to bottom or require a dress code, no this party is much less formal.  Instead, you’ll find everyone gathered in the kitchen oohing and ahhing as you remove each golden masterpiece from the bubbling oil.

I have a thing for funnel cakes.  Fluffy, lacy fried dough.  Le sigh.  You simply can’t go wrong.  I also apparently have a thing for eggnog as it’s the second recipe this week featuring it as the star of the show.  I remember when I was younger, likely the same age as my oldest daughter now, making eggnog for myself.  Like homemade, from scratch eggnog.  I haven’t a clue how I knew how to do that, but I can totally see my daughter doing something similar now.  Oh, how things come full circle!

While grocery shopping last week, I spied International Delight’s Original Nog on the store shelf.  I’m a big ID fan as if and when I drink coffee, I’m always using their delicious coffee creamers.  I hadn’t tried their eggnog previously but new it would likely be a winner given their track history in my kitchen.  And wouldn’t you know, I was absolutely right!  It’s like Christmas in a carton and I was instantly dreaming of what I could create with it.  After I enjoyed a glass, of course.

I mentioned my funnel cake idea to one of my biggest cheerleaders after dropping off the big kids at school earlier this week.  She mentioned her fear of oil and frying things and I countered that I don’t typically fry things but for funnel cakes, I will gladly make an exception!  The recipe itself is beyond easy as you’re honestly just combining ingredients in the bowl of an electric mixer.  

There are however three things you’ll need to make creating your funnel cakes a breeze: a dutch oven (read: large pot with tall sides), candy/deep fry thermometer and a pancake pen.  That last one is my own personal preference for being able to quickly and easily – and safely! – dispense batter into hot oil.  Sure, you could use a funnel as the name of the cake you’re creating implies, or even a plastic storage bag with the end cut off, but my way allows you to better control the batter and also holds an entire recipe of batter without refilling.  Having control is key to insure you’re able to create smaller size funnel cakes instead of the larger fair-sized variety.  

A cinnamon eggnog batter is fried into a web of interlacing circles before being topped by a snow shower of powdered sugar and studded with pomegranate arils (seeds) for the perfect pop of holiday color.  These Mini Eggnog Funnel Cakes are sure to be the star of any holiday party or gathering.  

Melanie Bauer

Yields 8 6-inch funnel cakes

Mini Eggnog Funnel Cakes

5 minPrep Time

1 minCook Time

6 minTotal Time

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Ingredients

• 1-1/3 cup International Delight Original Nog
• 1 teaspoon vanilla
• 1 egg
• 1-1/2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup powdered sugar
• vegetable oil
• additional powdered sugar and pomegranate seeds, for garnish

Instructions

1. In the bowl of an electric mixer, add International Delight Original Nog, vanilla and egg. Mix until well combined.
2. Add flour, cinnamon, baking powder, salt and 1/4 cup powdered sugar and mix until just combined.
3. In a dutch oven, add vegetable oil until it is 1/2" deep and bring to 350 degrees.
4. Once oil reaches temperature, squeeze batter to form an approximately 6" circle and then make lines in all directions, connecting to circle to form funnel cake.
5. Fry approximately 30 seconds or until golden. Flip with tongs and fry for an additional 30 seconds.
6. Remove cakes from oil and place on paper towel or paper bag lined tray to absorb excess oil.
7. Place cakes on serving plate and sprinkle with powdered sugar and pomegranate seeds to garnish.

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https://melaniemakes.com/mini-eggnog-funnel-cakes/

Melanie Bauer | Melanie Makes

I’ve shown you how ID helps me capture the spirit of the holiday season with my Mini Eggnog Funnel Cakes and now it’s your turn!  Visit InternationalDelight.com and share your ideas for a chance to win a holiday brunch for friends and family hosted by International Delight!

Looking for other holiday recipes featuring eggnog?

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