6 Creative ways to serve eggnog
This signature holiday treat is delicious served hot or cold, sprinkled with a dash of cinnamon or a shot of rum. Why limit eggnog to the glass? These imaginative eggnog ideas offer more ways to enjoy the festive flavour everyone loves.
Eggnog, how do we love thee? Let us count the ways. Whether you make your own or splurge on the carton, these eggnog ideas offer a fix for every holiday need. From brunch to dessert to the cookie swap, we've got your eggnog needs covered!
Serving size 1
A perfect post-dinner pick-me-up or addition to a holiday brunch, this sumptuous drink will warm you up as well as perk you up! Add a shot of rum for a little extra decadence.
- 1/2 cup eggnog
- 1/4 cup whole milk
- 1/4 cup espresso (or strong coffee)
- Ground nutmeg (optional)
- Mix together the eggnog and milk, then heat it in a small saucepan.
- Add the espresso, and sprinkle with nutmeg if using.
Looking for more seasonal sippers? Try these festive holiday cocktail recipes >>
Serving size 10
The delicate flavours of custard and eggnog pair up with festive appeal in this velvety crème brûlée.
- 2 cups eggnog
- 2 cups heavy cream
- 8 egg yolks
- 1/3 cup plus 3 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 2 tablespoons spiced rum (optional)
- 3 tablespoons brown sugar
- In a large saucepan, combine the eggnog, cream, egg yolks and the 1/3 cup of sugar. Cook and stir until thick enough to coat the back of a metal spoon. Remove from heat, and then stir in the vanilla, nutmeg and rum, if using.
- Transfer the mixture to 10 custard cups. Place the cups in a baking pan, and add 1 inch of boiling water. Bake, uncovered, at 325 degrees F for 35 to 40 minutes. Remove the cups from the water, and allow them to cool. Cover and refrigerate for 4 hours.
- In a small bowl, combine the brown sugar and the remaining 3 tablespoons of sugar. If using a crème brûlée torch, sprinkle the tops with the sugar mixture. Heat until caramelized, and serve.
Serving size 6 to 8
This impressive dessert starts with leftover cooked rice and eggnog. Its creamy texture and delicate flavour will make rice pudding fans out of your guests.
- 2 cups cooked rice
- 1-1/2 cups milk
- 1-1/2 cups eggnog
- 2/3 cup sugar
- Pinch of salt
- 1 teaspoon vanilla
- Sprinkle of nutmeg
- In a medium saucepan, combine the cooked rice, milk, eggnog, sugar and salt. Bring to a boil, then lower the heat to a simmer, and stir in the vanilla and nutmeg. Cook until the mixture thickens.
- Divide into 6 to 8 small serving dishes, cover, and let them cool to room temperature. Chill for an hour, and then serve.
Fudge is a decadent favourite as a cookie swap option, edible party favour or dessert tray addition. With an added hint of creamy eggnog flavour and texture, this recipe will get you on your friends' nice lists.
Serving size 3 dozen pieces
- 2 cups sugar
- 1/2 cup unsalted butter
- 3/4 cup eggnog
- Pinch of salt
- 10-1/2 ounces white chocolate, chopped
- 1 (7-ounce) jar of marshmallow creme
- Line an 8-inch pan with parchment paper, letting it hang over the sides. Set the pan aside.
- In a heavy saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a boil, stirring constantly. Boil for 8 to 10 minutes. Remove from heat.
- Using a wooden spoon, stir in the white chocolate and nutmeg until melted and smooth. Stir in the marshmallow creme until combined. Pour the mixture into the prepared pan. Sprinkle freshly ground nutmeg on top. Refrigerate until firm.
Want to see guests off with a small gift this holiday? See our perfect party favours >>
Keep a stash of these in the freezer for a well-needed cool-down between gift-wrapping, card-writing and house-cleaning. Simply pour eggnog into an ice pop mould, freeze, and enjoy! For a creamier texture, add some Greek yogourt or ice cream to the eggnog before freezing. Now that's a sweet little escape from the holiday madness.
Making homemade marshmallows is surprisingly easy, so why not learn how to turn eggnog (and other flavours) into homemade flavoured marshmallows? Add them to specialty coffees or hot chocolate, or skewer them for a fun cocktail garnish. How's that for thinking outside the box?