My friend Kelly Oshiro came up with this fabulous concoction and asked me to photograph it for her website, Santa Barbara Chic. So if you have extra eggnog your trying to figure out what to do with it, try this eggnog float. I promise it won’t disappoint!
Here’s to “scoop”-
– Two scoops of ice cream
– Pour the eggnog over the ice cream
– Toast some sliced almonds and sprinkle on top.
To toast the almonds: 350 degrees for 10 minutes or until you can smell the almonds, watch them closely, they’ll burn if you’re not paying attention.