Eggnog is the winter holiday beverage of choice! Whether you buy your eggnog from the grocery or whip up your own special recipe, make sure to have an extra batch on hand this year!
This simple recipe is packed with the holiday flavors you crave in your coffee this time of year. Be your own barista and try this delightful hot drink.
Yields 1 (6 ounce) drink
- 1/2 cup eggnog
- 1/4 cup milk
- 1/4 cup strong brewed coffee or 1 shot hot espresso
- Whipped cream for garnish
- Ground nutmeg for garnish
- Pour the hot coffee or espresso into a 6-ounce mug.
- In a saucepan over medium-high heat, steam the eggnog and milk, but be sure not to let the mixture come to a boil.
- Remove the eggnog mixture from the heat, pour it over the coffee and top with whipped cream and dust with ground nutmeg.
These golden slices of bread are like heaven in the morning! This is a wonderful dish to get everyone into the holiday spirit!
- 2 eggs
- 12 ounces eggnog
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 8 slices thick-style bread
- 4 tablespoons butter, approximately
- 4 ounces toasted pecans, chopped, for topping
- 8 ounces fresh raspberries, for topping
- Powdered sugar for garnish
- Maple syrup, for topping
- In a large, shallow bowl, beat the eggs and whisk in the eggnog, brown sugar, cinnamon and nutmeg.
- Dip the sliced bread into the mixture and coat each side so that the batter soaks through the bread. Set aside.
- You may have to work in batches to cook the French toast. In an extra-large skillet or on a griddle over low-medium heat, add 1 tablespoon of the butter.
- When the butter is melted, place as many slices of bread that will fit on the skillet or griddle. Cook for about 3 minutes on each side or until golden.
- If you’re working in batches, add more butter to the skillet for each batch.
- Serve on individual plates, top with the pecans, fresh raspberries and sprinkle on powdered sugar. Serve with maple syrup.
Your kitchen will fill with an amazing aroma with this delightful oatmeal dish baking. This recipe is prepared and baked in individual, 5-ounce ramekins, but you could use a medium-sized casserole dish instead.
Inspired by Paula Deen
For the oatmeal
- 1 cup eggnog
- 1 cup milk
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 cup packed brown sugar
- 1 cup quick-cooking oats
- 2 teaspoons ground cinnamon
- 1 large Granny Smith apple, peeled and diced
For the topping
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup chopped pecans
- 3 tablespoons quick-cooking oats
- 2 tablespoons chilled butter, cut into pieces
For the topping:
- Combine all the ingredients, except for the butter, in a small bowl and mix well.
- Reserve the butter to dot on the topping before baking.
For the oatmeal:
- Preheat your oven to 350 degrees F.
- In a saucepan over medium heat, add the eggnog, milk and butter. Simmer until the butter melts.
- Pour the eggnog mixture into a medium-sized bowl. Add the brown sugar, oats, cinnamon, and apple and mix well. Allow the mixture to sit for about 5 minutes.
- Divide the mixture evenly among the ramekins.
- Spoon the topping mixture evenly over the ramekins and dot with the chilled butter.
- Bake for about 25 minutes, or until bubbly and golden, and serve warm.
Get in the holiday spirit!
More eggnog-inspired recipes
Baked eggnog doughnuts with eggnog-rum glaze
Eggnog roulade with rum buttercream