Between her new docuseries, her haircare brand, her acting career and being a mom to two kids, Tia Mowry has plenty keeping her busy — but the multihyphenate is ready to put everything on pause this holiday season to focus on family.
“We all live busy, hectic lives, but this is what I love most about the holidays. It’s a time where we all just stop and focus on what really matters, which is spending quality time with your loved ones,” Mowry, 46, exclusively told Us Weekly ahead of Thanksgiving. “This is one of my favorite times of the year because it gives us time to be able to stop the grind and just get to spend time with people.”
The Tia Mowry: My Next Act star shared that she and her kids, Cree, 13, and Cairo, 6, will be spending the holiday with her brother, Tavior, and his family in Nashville.
“This is the first time we’re doing this,” she told Us. “Usually they all come to me. But this year I’m excited to be going to them.”
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Since she’s hitting the road this holiday season, Mowry has plenty of tips for other holiday travelers — especially those with children in tow.
“I like to think ahead,” Mowry said of her packing strategy. “Especially when you have kids, pack some stuff in case they get sick. [Pack] some Tylenol, just some medicine that you can have on hand. … It’s just part of having little kids around. So, think outside the box.”
Mowry also recommends utilizing packing cubes, noting that “the more organized you are, the better, especially when you’re traveling as a single mom or a mom in general.”
In addition to just-in-case medicine, Mowry makes sure she has everything she needs to keep her kids fed and entertained while traveling.
“Another tip would be making sure that the kids’ tablets are fully charged. Download all of their favorite movies so that when they’re on the plane, it can be an enjoyable experience,” she told Us. “[Also], pack their favorite snacks.”
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While she isn’t hosting this year, Mowry’s top tip for those entertaining this season is to take advantage of dishes that can be prepared ahead of time, like her No-Bake Eggnog Cheesecake Bars, which she created in partnership with Karo Corn Syrup.
“For me, holidays are all about traditions, and it’s all about creating memories and experiences and passing traditions down,” Mowry shared. “I grew up drinking eggnog during the holidays … so to be able to pass down this tradition and put it into something such as these no-bake cheesecake bars that the kids can enjoy was really fulfilling and purposeful for me.”
Calling the bars practical, festive and fun, Mowry noted that the infusion of nutmeg “reminds me of family and laughter and warmth and Thanksgiving.”
Keep scrolling for her full recipe:
Tia Mowry’s No-Bake Eggnog Cheesecake Bars
Ingredients
Gingersnap Crust
- 2½ cups gingersnap cookie crumbs, about 30 crushed cookies
- 5 tablespoons unsalted butter, melted
- 3 tablespoons Karo Light Corn Syrup
Filling
- (1) 0.25 oz envelope unflavored gelatin
- ¼ cup cold water
- 2 (8 oz package) cream cheese, room temperature
- 1 cup granulated sugar
- ½ cup Karo Light Corn Syrup (plus 2 tablespoons for whipped cream topping)
- 1½ cup homemade eggnog (see recipe below or use store bought)
- 1 teaspoon rum extract
- 1 teaspoon ground nutmeg
- 2 cups whipping cream
Homemade Eggnog
- 2 large eggs
- 2 egg yolks
- ¼ cup Karo Light Corn Syrup
- 1 cup whole milk, heated to almost boiling temperature
- 1 cup heavy cream
- 1 teaspoon rum extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
For the Crust & Filling
- In a small saucepan over low heat, dissolve the gelatin with ¼ cup cold water. Whisk until it begins to thicken slightly. Remove from heat and allow to cool. Set aside.
- In a large bowl, stir together the gingersnap crumbs, butter and Karo Light Corn Syrup. Mixture should be like coarse sand. Press firmly and evenly into the bottom of the 9×13-inch baking dish. Place in the refrigerator to chill.
- By hand or with a stand mixer, whisk the cream cheese until smooth. Add granulated sugar, ½ cup Karo Light Corn Syrup, cooled gelatin, eggnog, rum extract, cinnamon and nutmeg. Mix together until well combined with the mixer. Set aside.
- In another bowl, add the heavy cream and 2 tablespoons Karo Light Corn Syrup; whisk until stiff peaks form. Reserve 1 cup of whipped cream for topping and fold in remaining whipped cream into the cream-cheese mixture.
- Evenly spread the cheesecake filling over the top of the chilled crust. Cover and chill the cheesecake for at least 4–6 hours or overnight.
- Cut into square bars, pipe fresh whipped cream on top of each bar and sprinkle with more nutmeg. Serve or store in an airtight container in the refrigerator for 5–7 days.
For the Homemade Eggnog
- Add eggs and Karo Light Corn Syrup to a high-speed blender. Blend on medium-high speed for 1 minute. Slowly pour in ½ cup of hot milk and continue blending for 30 seconds.
- Add remaining whole milk, heavy cream, extract and spices and blend for 30 seconds.
- Pour into a container and place in the refrigerator to chill. Keep in an airtight container for 7 days in the refrigerator.
