Milk and cookies may be all it takes if you’re Santa Claus. The rest of us however might like to enjoy a little more diversity in our holiday diet.

If you love milk as much as we do, here are three great ways to make fairlife products part of your favourite holiday staples.

Happy Holidays and enjoy from fairlife and Coca-Cola Canada!

Peppermint Hot Chocolate
Peppermint Hot Chocolate

Serves 4



fairlife 2% chocolate dairy product

4 cups

Peppermint extract

1/2 tsp

Vanilla extract

3/4 tsp

  • Blend in a saucepan. Bring to a simmer and serve.
  • Optional: Whipped cream and crushed peppermint candy on top.

Homemade Eggnog
Homemade Eggnog

Spoonful of Flavor

Serves 8



Large egg yolks


Granulated sugar

3/4 cup

fairlife ultrafiltered whole milk

2 cups

Whipping cream

2 cups

Ground nutmeg

1 tsp

Whole cloves




Vanilla extract

1 tsp

Rum* (optional)

1/2 cup

  • Whisk the egg yolks and sugar together in a medium bowl until light and fluffy.
  • In a saucepan over medium-low heat, combine the milk, cream, nutmeg, cloves, and salt. Stir often until mixture reaches a bare simmer.
  • Whisk ½ cup of the hot milk mixture slowly into the egg mixture to temper the eggs. Continue slowly adding the milk until incorporated.
  • Transfer the mixture back to the saucepan and return to the stove.
  • Increase temperature to medium heat, whisking constantly for 3-4 minutes, until the mixture is just slightly thickened. Do not allow it to boil.
  • Remove from heat and stir in the vanilla and rum* (optional). Remove and discard the cloves, and allow the eggnog to cool for 1 hour before transferring it to a pitcher.
  • Refrigerate overnight before serving for best taste. Store in the fridge for up to one week.

Spinach & Bacon Strata

Makes 6, 6-oz ramekins



Bacon, sliced into thick matchsticks

6 slices

Onion, sliced

1 large

Frozen, chopped spinach, thawed and squeezed dry

1 x 300 g package

Eggs, large


fairlife 2% ultrafiltered, lactose free partly skimmed milk

2 cups

Dijon mustard

1 tsp

Gruyere cheese, grated and divided

3/4 cup

Bread cubes (crusts and all)

4 cups

Sea salt

1/4 tsp

Freshly cracked pepper

5 turns

Neutral, flavourless oil or softened butter

Enough to brush ramekins

  • Brush the inside of each ramekin all over with butter or oil to prevent sticking.
  • In a pan over medium heat, cook bacon 7-10 minutes until golden and cooked through. Transfer to a paper-towel-lined plate to drain.
  • Leaving a bit of rendered oil behind in the pan, cook the onions about 5 minutes until soft and translucent. Remove from heat to cool down.
  • In a large bowl, whisk together eggs, fairlife 2% ultrafiltered, lactose free partly skimmed milk and Dijon. Stir in ½ cup Gruyere, bread cubes, Dijon, sea salt, freshly cracked black pepper, cooked bacon, onion, and spinach. Toss well, but gently – you’ll want to incorporate all the ingredients and dampen the bread. Divide evenly among prepared ramekins, cover and refrigerate overnight.
  • The next morning, the first thing you want to do is preheat your oven to 350°F as soon as you wake up.
  • Dress ramekins with remaining Gruyere. Bake approximately 30 minutes uncovered until golden brown, slightly puffed, and cooked through. Cool 5 minutes before serving. Note: baked and cooled strata can be refrigerated and reheated (in an oven preferably, for even heating) as needed up to 1 week.

Recipe and styling for Homemade Eggnog created by Ashley at Spoonful of Flavor

Recipe and styling for Spinach & Bacon Strata created by Camille Moore (@camicooks)

* Note that all alcoholic ingredients listed above are intended solely for individuals of legal drinking age in the province or territory where they reside.

Please enjoy responsibly.