The most classic eggnog recipes combine eggs, cream, sugar and nutmeg, with the addition of brandy, cognac or whiskey for alcoholic versions.
New variations on eggnog can be made with just about any flavor. For example, you can enhance your holiday nog with chocolate, vanilla, cinnamon, hazelnut or coconut. As long as the base (eggs, cream and sugar) is the same, you will still get that classic eggnog taste and consistency.
Eggnog can be served hot or chilled and topped with ice cream, whipped cream or meringue. This beloved holiday drink can also be transformed into a variety of eggnog desserts. Eggnog ice cream is a favorite as is eggnog cheesecake, eggnog milkshakes, eggnog pie, eggnog pudding, eggnog fudge, or even eggnog pancakes for Christmas morning breakfast.
One of the most important things to remember when making homemade eggnog is to use super fresh eggs. Most recipes will call for raw eggs, but there are some recipes that do require cooking the eggs. Fresh eggs are not only safer, they will also taste much better in your drink.
The thickest, richest eggnog will consist of whole eggs and cream. However, if you are watching your weight, you can substitute egg whites and milk. Be warned: Light eggnog won't be as rich and wonderful as regular.
Homemade eggnog has a fresher taste and gives you the opportunity to make it with your favorite flavors. However, if you are short on time or for desserts, you can take a shortcut and use store-bought eggnog. There are a variety of nogs available around the holidays, which means you might have to buy a few and test them to find your favorite.
Makes 8 servings
5 cups milk
1 cup chocolate syrup
8 whole eggs
1/2 cup granulated sugar
1 cup Kahlua liqueur or brewed coffee
1 cup heavy cream
1 cup dark rum
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground nutmeg
Grated chocolate, grated to garnish
1. Mix milk with chocolate syrup until well combined. Pour into a pot and heat gently over low heat, but do not boil.
2. Meanwhile, beat eggs with sugar until frothy. When milk is hot, pour half of it into the egg mixture and whisk well, then pour that mixture back into pot with milk. Continue heating over low heat then add Kahlua or coffee and the cream. Cook until mixture has thickened.
3. Take pot off of heat and mix in rum, cinnamon and nutmeg. Pour into a bowl and chill until ready to serve. Garnish with grated chocolate.
Makes 12 servings
1 cup graham cracker crumbs
1 cup plus 2 tablespoons granulated sugar, divided
3 tablespoons melted butter
24 ounces cream cheese, softened
3 tablespoons all-purpose flour
3/4 cup eggnog (homemade or store-bought)
2 whole eggs
2 tablespoons rum
1 teaspoon cinnamon
1. Preheat oven to 325 degrees F.
2. Mix graham crackers with 2 tablespoons sugar and butter until well combined and moistened. Pat graham cracker crumb mixture into the bottom and up the sides of a springform pan. Bake for 10 minutes and let cool. Increase oven temperature to 425 degrees F.
3. Beat cream cheese with 1 cup sugar, flour and eggnog until well combined. Beat in eggs, rum and cinnamon. Spoon filling into crust and bake in a water bath for 10 minutes.
4. Reduce oven temperature to 250 degrees F and bake another 45 minutes or until center is firm (do not overcook or the cheesecake will crack). Remove cheesecake from oven and let cool before taking sides off of pan.
Makes 3 dozen cookies
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/4 cups granulated sugar
3/4 cups unsalted butter, softened
1/2 cup eggnog (homemade or store-bought)
1 teaspoon almond extract
2 egg yolks
1. Preheat oven to 300 degrees F.
2. Combine flour, baking powder, cinnamon and ginger in a small bowl.
3. In a separate bowl, beat sugar with butter until combined then beat in eggnog, almond extract and egg yolks. Gradually beat in flour mixture until well combined.
4. Spoon teaspoonfuls of batter onto baking sheets and bake 20 to 25 minutes or until golden. Let cool on a wire rack.
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