The holiday season is in full swing and Chef Paul Lillakas is here to put a gorgeous adult twist on milk and cookies with a stunning new golden spice cookie recipe and a decadent shaker eggnog to accompany.
Lillakas says he was inspired to make this morning’s recipe because Dairy Farmers of Ontario have been supporting children’s hospitals like Sick Kids and McMaster.
“This year, they’ve launched an exciting endeavour,” said Lillakas. “Everybody can support by texting the milk and cookie emoji to 505555 and for every text, they’ll donate $2.”
He says the reason his milk and cookies recipe is “adult” is because they have a little bit more flavour and complexity.
Golden Spice Cookies
Lillakas says these cookies start standard with butter, sugar and eggs, but he has added some warming spices.
“[I added] cardamom and turmeric to give them a yellow colour,” said Lillakas.
He says to place two tablespoon balls of cookie dough, roll them in coarse sugar, and place on a baking tray. They will then go into a 350 degree oven for around thirteen minutes.
“When they come out they have this beautiful crackled top,” said Lillakas. “What’s even more exciting is when you crack into them.”
Lillakas golden spice cookies have an orange center and have a lot more flavour than other cookies like shortbread and sugar cookies. He says these cookies pair beautifully with a cocktail.
Shaker Eggnog
Lillakas says all you need is a martini shaker. He recommends using a quality rum like Diplomatico Reserva Exclusiva.
“This is a wonderful Venezuelan rum, it’s aged up to 12 years so it’s velvety smooth,” said Lallakas. “It’s buttery, it’s got toffee notes and you can imagine how well it pairs [with the golden spice cookies].”
Next, place one organic egg into the shaker, local two per cent Ontario milk, local cream for sweetness, maple syrup and some cinnamon and nutmeg.
Lillakas recommends shaking it very well to make the cocktails fluffy and aerated. Strain into a glass and it can be served right away with some shaved fresh nutmeg on top.
