< Previous40 COASTMONTHLY.COM | DeCeMber 2025 COASTMONTHLY.COM | DeCeMber 2025 41 DOWN THE HATCH ODE TO EGGNOG Island bartender thinks there’s a good reason Americans love this Christmas classic story by SHANNON CALDWELL | photos by JENNIFER REYNOLDS (Left) Brad Stringer dips a mug into a bowl of eggnog at his bar Daiquiri Time Out in Galveston. He will serve two versions of the drink during the holidays. R ich and creamy eggnog with warming nutmeg and a dash of hard liquor is the quintessential Christmas cocktail. The festive drink has been around for hundreds of years and there’s a good reason for that, Galveston bar owner Brad Stringer said. “It is a flavor people associate with the holidays,” said Stringer, who owns Daiquiri Time Out — better known as DTO — and Pineapple Parlor, both on Galveston’s Market Street. “Around those times you crave your mom’s home cooking and familiar flavors. I think people love eggnog be- cause it reminds them of those warm holiday feelings and time with family.” “While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain ‘posset,’ a hot, milky, ale-like drink,” according to Time Magazine. “By the 13th century, monks were known to drink a posset with eggs and figs. Milk, eggs and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health.” In the 1600s, sailors switched it up by adding rum or other spirits be- cause they were cheaper than wine. Eggnog became tied to the hol- idays when the drink hopped the pond in the 1700s, according to Time. Eggnog is now so popular the Smithsonian Magazine estimates Americans drink 15 million gallons — 240 million cups — of it each year. “Many cultures have their own variation of eggnog like Puerto Rico’s coquito with coconut cream and rum or rompope in Mexico,” Stringer said. “Then there’s the similar flip cocktail, which also has egg, booze and nutmeg. All clas- sic cocktails tend to get mashed together over time.” This holiday season there will be at least two eggnog variations at Stringer’s bars. For the eighth year in a row, DTO will host Christ- mas-themed pop-up Miracle with an eggnog made with almond milk, cream sherry and cognac. Pineapple Parlor will have Stringer’s take on a classic Tom & Jerry cocktail — a flip cocktail made with whole milk, rum and whipped eggs. Like all Pineap- ple Parlor cocktails, it will be paired with a small bite. “I’m still talking with chef but it “I think people love eggnog because it reminds them of those warm holiday feelings and time with family.” BRAD STRINGER42 COASTMONTHLY.COM | DeCeMber 2025 ChristmasLoan JingleAllTheWayInAndGetA Limitedtimeoffer.$1,200LoanavailableNov.1throughDec.31. Mustqualify;othertermsavailable.Forinformation,rates,andto apply,visitwww.coastalcommunityfcu.org. WE ALSO HAVE GIFT CARDS AVAILABLE! $10 TO $1,000 $3 FEE TO PURCHASE DOWN THE HATCH might be influenced by a pani popo, (coconut bread) from Ha- waii with seasonal flavors.” In addition to the ever-popu- lar eggnog, the Miracle version of a cosmopolitan always is popular with Galveston drink- ers. Called the Christmapolitan, it combines vodka, elderflower, dry vermouth, spiced cranber- ry sauce, lime, rosemary and absinthe mist. For eggnog haters, another option is a new cocktail called the Miracle Mouse. Miles away from creamy eggnog, Miracle Mouse features bourbon, French sweet vermouth, pamplemousse liqueur, vanilla liqueur, strawber- ry, grapefruit and orange acid. Originally from Lufkin in East Texas, Stringer came to Galveston a decade ago to open DTO. He wanted a place friendly to small businesses, a beachside town amenable to a new take on a tiki bar and other classic cocktails. “We would always come to BRAD STRINGER’S CLASSIC EGGNOG 4 whole eggs ¾ cup sugar 2 cups whole milk 1 cup heavy cream ½ cup cognac ½ cup rum 1 teaspoon freshly grated nutmeg, more for garnish 1 teaspoon vanilla extract Pinch salt beat eggs and sugar in a medium bowl until combined. Slowly add in milk, cream, vanilla and alcohol, and whisk in nutmeg. Continue to whisk until all ingredients are combined. refrigerate for 1-2 hours or over- night. Whisk before serving, top with freshly grated nutmeg. Galveston for holidays and it was a place of many firsts for me,” he said. “It’s always been somewhere special to me.” Daiquiri Time Out’s Christmas-themed pop- up, Miracle, features an eggnog made with almond milk, cream sherry and cognac. COASTMONTHLY.COM | DeCeMber 2025 43 3/2.5/2 OFFEREDAT $519,500 KARENFLOWERS-(409)789-7377 DAVEBRIDGWATER-(409)392-5655 JOETRAMONTEREALTY-(409)765-9837 2 Beautifultownhomeinthesought-afterEviacommunity.This3-bedroom, 2.5-bathhomewitha2-cargarageismove-inreadyanddesignedfor comfortandstyle.Thefirst-floorprimarysuitefeaturesawalk-incloset, soakingtub,glassshower,anddoublevanity.Anopenlivinganddining areawithhighceilingsandtilefloorsconnectsseamlesslytothekitchen, whichoffersgranitecountertopsandstainlessappliances-perfectfor entertaining. EnjoyEvia’sresort-styleamenities,includingapool,parks, andlakesidegazebos.WalktoSugarBeanCoffeeandlocal shops,orplayaroundatMoodyGardensGolfCoursejust acrossthestreet.Relaxonyourfrontorsideporch,feelthe gulfbreeze,andenjoyacarefreecoastallifestyle.Locatedin anAEfloodzone.Don’tmissthisone! -EVIA! Dixie Messner GALLERY Contemporary Art come in and shop the collection today 2218 Post Office St Galveston, TX 77550 follow our socials @dixiemessnerart44 COASTMONTHLY.COM | DeCeMber 2025 Stacey Weber-rubio’s gluten-free Christmas cookies are ideal for people with allergies. COASTMONTHLY.COM | DeCeMber 2025 45 DOWN HOME ICING ON TOP Islander carries on baking tradition with gluten-free Christmas cookies story by SHANNON CALDWELL photo by STUART VILLANUEVA B aking, decorating and sharing Christmas cookies are among the joys of the season and Galveston’s Stacey Weber-Rubio wants to make sure no one misses out. She has a gluten-free sugar cookie recipe so delicious you can’t tell them apart from regular cookies. “They are tender and tasty with a texture almost like a shortbread,” she said. “My husband loves them. He eats them plain without frosting and says they taste better than normal Christmas cookies.” Eleven years ago, Weber-Rubio was diagnosed with celiac disease, an autoimmune condition in which ingestion of gluten — a protein found in certain grains — sometimes causes damage to the small intestine. “I just felt sicker and sicker for years until I was diagnosed,” she said. “Everyone’s celiac journey and symptoms are different. I would encourage people to seek out information and get tested.” A keen cook and baker, Weber-Rubio grew up mak- ing Christmas cookies with her mother. “She had cookie cutters that would leave an impres- sion on the cookies and then she would set us up with different colored frosting and we would color in the different sections of the cookie,” she said. Along with her own festive collection, those cookie cutters share pride of place in her home in the Evia neighborhood on the island’s West End. With such a strong tradition of holiday baking, Weber-Rubio was keen to continue making cookies with her grand- daughter Adelynn, which is why she was so happy to find a tasty gluten-free cookie recipe. “Gluten-free baking is a real science and you want results that taste delicious and not weird in anyway,” 46 COASTMONTHLY.COM | DeCeMber 2025 T E R F O R T R A N S P O R TAT I O N A N D C O M M E R C G A L V EST O N , T E X A S E st a bl i she d 1 9 8 3 she said. “I found this recipe online a few years ago and it works great. Christmas cookies should be for everyone.” In addition to a rich short- bread flavor, the potato starch and tapioca starch make the cookies easy to work with, she said. They hold their shape and can be rolled out multiple times without risk they’ll become tough like regular cookies do when overworked. The cookies are versatile and can be changed up easily by adding grated citrus peel, spices or flavor extracts to create a desired flavor. Weber-Rubio likes to pipe the cookies and then flood them with royal icing. She rec- ommends gel colors because it’s easier to get the desired hues. She likes to use Mexican vanilla for its stronger flavor but also uses clear vanilla when she wants the frosting to be a bright white. Adelynn loves to add sprinkles to her designs and Weber-Rubio always reminds her to do it quickly before the frosting sets. “You don’t want the sprinkles to slide right off but then these cookies are so good you can eat them naked without any frosting or sprinkles.” DOWN HOME STACEY WEBER-RUBIO’S GLUTEN-FREE CHRISTMAS COOKIES 14 tablespoons unsalted butter, softened 1 cup sugar ½ teaspoon flavored extract (almond or vanilla) 1 large egg ½ teaspoon salt ½ teaspoon baking powder 1 1 ⁄ 3 cup white rice flour 2 ⁄ 3 cup tapioca starch 2 ⁄ 3 cup potato starch (not flour) 2 teaspoons xanthan gum In a stand mixer, mix soft butter and sugar until well mixed. reduce speed and add egg and extract. In a separate bowl, whisk dry ingredi- ents together. With mixer speed on low, gradu- ally add dry ingredients to butter mixture, scraping sides of bowl until dough comes together. With parchment paper on the bottom and plastic wrap on top, roll dough out to about ¼-inch thick and refrigerate for at least 2 hours to chill through and help with cut-outs. Preheat oven to 375 F. Flour cookie cutters and cut dough into shapes. bake cookies on baking sheets, remembering to leave a little room between them. Put similarly sized cookies together on baking sheet so they bake at the same rate. If dough gets too soft or warm from handling, put it in the freezer for a few minutes before baking so cookies don’t over-spread. bake the cookies for about 10 minutes until light brown on the edges. Time will vary depending on shapes used. Cool on the baking sheet for 5 min- utes and then transfer to a cooling rack to cool completely before you decorate them. Decorate and enjoy. ROYAL ICING 1½ cups powdered sugar 2 tablespoons warm water 1 teaspoon vanilla 1 tablespoon corn syrup Optional: Gel food coloring Sift the powdered sugar, then add other ingredients. Dye with gel food coloring, if desired. “Christmas cookies should be for everyone.” STACEY WEBER-RUBIO COASTMONTHLY.COM | DeCeMber 2025 47 • Weight Loss • Aesthetics • Testosterone Therapy • IV Therapy • Botox/Filler • Peptide Therapy Expert Care. Unmatched Results. book a free consultation 409.498.5011 2424 Mechanic St. Galveston, TX 7755048 COASTMONTHLY.COM | DeCeMber 2025 TASTE OF TEXAS LEND US YOUR EARS Maque Choux tells a story of cultural fusion story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS M aque Choux — pronounced “mock shoe” — is a Cajun side dish popular in East Texas and Louisiana based on a Native American succotash. Essentially a sautéed corn dish, Maque Choux is a classic example of the fusion of French, Spanish and Native American influences that characterize Cajun cuisine. Long before the arrival of European settlers, Native American tribes such as the Choctaw and Houma were known to prepare similar corn-based dishes, according to historians. When French colonists arrived in Louisiana, they brought with them their culinary traditions, which blended with the local ingredients and cooking techniques of the indigenous people. The dish traditionally is prepared by sautéing the vegetables in bacon grease and double scraping the corn cobs to not only get the kernels, but also the milk from the cob and adding it to the vegetables. Milk or cream is added and simmered until thickened. MAQUE CHOUX 12 ears of corn, husked and silk removed 3 tablespoons bacon drippings 1 large Vidalia sweet onion, chopped 1 red bell pepper, chopped 3 jalapeños with seeds, chopped 2 teaspoons salt 2 teaspoons pepper 1 cup cream Hold one ear of corn upright, flat end down, in a large shallow bowl and using a sharp knife, cut off the kernels, rotating the ear as you work. Then using the back of the knife, scrape down the length of the cob to release the “corn milk” into the bowl. repeat with remaining ears. In a Dutch oven, heat bacon grease over medium-high heat. Add onion, bell pepper and jalapeños, cooking while stirring occasionally for 3-5 minutes, until soft. Add corn and its liquor, salt, pepper and heavy cream. Stir to combine. Cook over low heat, stirring as needed to prevent the corn from sticking. Cook for 20-25 minutes until thickened. Serve hot. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | DeCeMber 2025 49Next >