8 EGGciting Eggnog Recipes

It’s Eggnog Day! At Christmas time eggnog is a staple! However not everyone has amazing recipes handed down from generation to generation. These 8 EGGcellent recipes are a great way to have everyone talking about your delicious homemade food this Christmas!

1. Amazing Eggnog Recipe

Amazing-eggnog-recipe

What you will need:

  • 1 1/2 cups sugar

Directions:

  • Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes.
  • Slowly bring milk mixture to a boil.
  • In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
  • Whisk hot milk mixture slowly into the eggs.
  • Pour mixture into saucepan.
  • Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil.
  • Strain to remove cloves, and let cool for about an hour.
  • Stir in rum, cream, 2 teaspoon vanilla, and nutmeg.
  • Refrigerate overnight before serving.

via: allrecipes

 

2. Eggnog Fudge

eggnog-fudge

Here’s what you need:

  • 1 tablespoon plus 3/4 cup butter softened, divided
  • 3 cups sugar
  • 2/3 cup eggnog
  • 2 tablespoons heavy whipping cream
  • 1 package (10 to 12 ounces) white baking chips
  • 1 cup marshmallow creme
  • 1 cup finely chopped walnuts
  • 2 teaspoons vanilla extract

Directions:

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside.
  • In a large saucepan, combine the sugar, eggnog, cream and remaining butter. Bring to a boil over medium heat, stirring constantly.
  • Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
  • Remove from the heat.
  • Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla.
  • Spread into prepared pan.
  • Cool to room temperature.
  • Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
  • Store in an airtight container in the refrigerator. Yield: about 3-1/4 pounds.

via: tasteofhome

 

 

3. Eggnog Banana Cream Pie

eggnog-banana-cream-pie

What you will need:

Pie

  • 21 reduced fat vanilla wafers
  • 1 small banana sliced
  • 1/4 teaspoon ground nutmeg
  • 1 cup fat-free milk
  • 2 tablespoons plus 1 teaspoon sugar-free instant vanilla pudding mix
  • 4 ounces fat-free cream cheese
  • 1/4 teaspoon rum extract
  • 1/2 cup fat free whipped topping

Garnish

  • 1 small banana, sliced
  • 1/8 teaspoon ground nutmeg

Directions:

  • Line three ungreased 5-in. pie plates with vanilla wafers.
  • Arrange banana slices over bottom of crusts; sprinkle with nutmeg. Set aside.
  • In a small bowl, whisk milk and pudding mix for 2 minutes.
  • In another bowl, beat cream cheese until smooth. Add pudding and rum extract; beat on low speed until blended.
  • Fold in whipped topping. Spoon over banana.
  • Cover and refrigerate for 1 hour before serving.
  • Just before serving, garnish with banana and nutmeg. Yield: 3 servings.

via: tasteofhome

 

4. Eggnog Snickerdoodles

eggnog-snickerdoodles

What you will need:

Cookies

  • 2 3/4 cups flour
  • 1 1/2 cups sugar
  • 1 cup butter, no substitutes
  • 2 eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon brandy extract
  • 1/2 teaspoon rum extract
  • 1/2 teaspoon nutmeg

Sugar Mixture

  • 1/4 cup sugar
  • 1 teaspoon nutmeg

Directions:

  • Heat oven to 400º. In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2 to 4 minutes).
  • In a small bowl, stir together sugar mixture ingredients.
  • Shape rounded teaspoonfuls of dough into 1 inch balls; roll in sugar mixture.
  • Place 2 inches apart on lightly greased cookie sheet.
  • Bake 8 to 10 minutes or until edges are lightly brown.

via: food

 

5. Eggnog Muffins

eggnog-muffins

What you will need:

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup melted butter, or margarine, or oil
  • 2 teaspoons rum or rum extract
  • 1 tablespoon sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Directions:

  • Preheat oven to 400°.
  • Grease 12 2-1/2 inch muffin cups.
  • In large bowl, combine flour, baking powder, sugar, nutmeg and cinnamon.
  • In medium bowl, whisk eggs, milk, oil and rum.
  • Pour the liquid ingredients over the dry, stirring just until mixed.
  • Spoon the batter evenly into muffin cups.
  • Combine the sugar, nutmeg and cinnamon.
  • Evenly sprinkle over muffins.
  • Bake for 20 minutes or until golden.

via: food

 

6. Holiday Rum Eggnog Cake

holiday-rum-eggnog-cake

 What you will need:

  • 1 (18 ounce) box yellow cake mix (2 layer size)
  • 1/2 cup sliced almonds
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons rum or 1 tablespoon rum extract
  • 2 eggs
  • 1 1/2 cups eggnog
  • 1/4 cup melted margarine

Directions:

  • Preheat oven to 350°.
  • Grease bundt pan well.
  • Press almonds onto bottom of pan.
  • Mix other ingredients well, for five minutes.
  • Pour into pan.
  • Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean.
  • Let cool for 10 minutes and then invert onto a plate.

via: food

 

7. Eggnog Cheesecake

eggnog-cheesecake

What you will need: 

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted Filling

Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 3/4 cup eggnog
  • 1/2 teaspoon rum extract
  • Dash ground nutmeg

Directions:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.
  • Place in a large baking pan; add 1 in. of hot water to larger pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.

via: tasteofhome

 

8. Peppermint Eggnog Punch

peppermint-eggnog-punch

What you will need:

  • 1 quart of peppermint ice cream
  • 1 quart eggnog
  • 4 (12 oz) cans or bottles ginger ale, chilled
  • 1 cup rum
  • 24 small peppermint candy canes for garnish

Directions:

  • Set aside 2 or 3 round scoops of ice cream in the freezer for garnish.
  • Stir remaining ice cream until softened.
  • Gradually stir in eggnog and rum.
  • Transfer to a punch bowl, and stir in ginger ale.
  • Hang candy canes around the edge of the punch bowl.
  • Float reserved ice cream scoops on top, and serve immediately.

(For a kid friendly version leave out the rum)

via: allrecipes

 

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