Another new holiday tradition for our family is to trek over to Montebello, CA, and stockpile bottles of fresh milk, chocolate milk, and egg nog from Broguiere’s Dairy. You might think it’s a little insane to plan a road trip of more than 30 minutes out of the way just to buy egg nog and milk, but don’t knock it until you try it, RMT’ers!
About two years ago, we saw an episode of Visiting… with Huell Howser’s dedicated to Broguiere’s Dairy. Now while Huell thinks most of the things he finds in this great golden state of ours is AMAZING, this time he’s spot on. After viewing that show the first time, we were able to find Broguiere’s products right down the street at our local Whole Foods and Albertson’s markets, so we didn’t have to go far to try these treats; suffice it to say, we were hooked, and we vowed that come next year, we’d be back for more.
However last season, Broguiere’s items were much harder to come by. I remember dropping T off at school many a December morning and then heading out to check yet another market to see if they had Broguiere’s in stock. I honestly must have checked at least a dozen different stores and every time I inquired after seeing the empty spot on the shelves, the answer was they were sold out and they had no idea when it was being restocked. So after spending many hours driving all over town in search of the golden goodness that is Broguiere’s egg nog and coming up empty, we decided it’d be best to go right to the source.
And what a payoff that visit was! Guess who else was, well, visiting Broguiere’s that day? Yep, Huell Howser! I knew you wouldn’t believe me so I posted a picture. We were all pretty ecstatic about this sighting – yes, even T knows who he is – and even more impressed at how open Huell was to the photo opportunity. Plus, at least we know that he not only reports on things that he thinks we ought to find interesting (and tasty) but he truly finds them tasty and interesting himself. If that’s not an honest endorsement I’m not sure what is really.
This year, C took T over to Broguiere’s for our annual dairy run. Nine bottles of nog, milk, and chocolate milk later (three bottles each), we’re nicely stocked through Christmas (expiration dates cooperating to that end as well). No Huell Howser sightings for the boys this season, but given our stockpile won’t last through New Year’s, we just might be back, and we just don’t know who else might be visiting along with us.
OK, enough of that. As amazing and interesting as all of that truly is, I know why you really are here, and no worries, I won’t leave you recipe-less… how could I given this is a post about milk-n-nog, and what goes better with that than cookies? I baked these snickerdoodles for the first time last year, all because I found the recipe in a special holiday cookie issue put out by America’s Test Kitchen last season (December 2010). While I usually do not give into magazine peer pressure at the supermarket check-stand, I am glad I purchased this issue. It gave me a whole new arsenal of cookie recipes last season that I will happily turn to again this season for a repeat baking. And do remember, Santa is watching, and he probably would love both these Snickerdoodles AND a cup of anything Broguiere’s to go with it (extra holiday cheer in the Broguiere’s is totally up to you, but I think you know where this house stands on spiking drinks).
(Makes about 2 dozen)
2 ½ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
½ cup vegetable shortening
1 ¾ cups granulated sugar
2 large eggs, room temperature
1 tablespoon ground cinnamon
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in bowl. With electric mixer on medium-high speed, beat butter, shortening, and 1 ½ cups sugar until light and fluffy, about 2 minutes. Add eggs, 1 at a time, mixing after each until well incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
2. Combine cinnamon and remaining sugar in bowl. Roll dough into 1 ½ inch balls with moistened hands, toss in cinnamon and sugar to coat, then place 2 inches apart on prepared baking sheets. Bake each sheet separately until edges are light golden brown and centers are soft and puffy, 10-12 minutes, rotating each sheet halfway through baking. Cool 10 minutes, then transfer to wire racks to cool completely.