December 6, 2018 Pushpa Bhaskar Christmas Holidays 0

Eggnog, historically known as milk punch or egg milk punch is a rich, chilled, sweet, dairy based beverage traditionally made with cream, milk, sugar, whipped egg whites and egg yolks. In some contexts, distilled spirits like rum, whisky, brandy, or bourbon are also added to the drink. You can serve eggnog to your guests this Christmas with nice decoration in holiday dinner table.

Rum Eggnog:

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This recipe uses cooked eggs and rum to taste. It’s requires bit of work but well worth it as well.

Ingredients:

Note: Recipe directions are for original size.

  • 4 cups milk
  • 5 whole cloves
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 12 egg yolks
  • 1 1/2 cups sugar
  • 2 1/2 cups light rum
  • 4 cups light cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg

Instructions:

  • Combine milk, cloves, vanilla, and cinnamon and heat over lowest setting bringing milk mixture to a boil.
  • In other bowl, combine egg yolks and sugar whisking together until fluffy. Whisk hot milk mixture into the eggs and put mixture into saucepan to cook over medium heat, stirring constantly until thick not allowing mixture to boil. Strain to remove cloves.
  • Cool for an hour. Stir rum, cream, vanilla, and nutmeg, refrigerate before serving.

Cooked Eggnog:

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It is rich and creamy eggnog served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon.

Ingredients:

  • 12 eggs
  • 1/2 cup white sugar
  • 2 quarts milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg

Instructions:

  • Whisk eggs and sugar until light colored and frothy. Add 2 cups milk until thoroughly blended. Place pan over medium heat, stirring continuously until mixture thickens, and coats back of a wooden spoon. Remove from the heat, and allow cooling.
  • Stir in remaining 6 cups milk, vanilla extract, and nutmeg and refrigerate to cool before serving.

Eggnog Magic Cake:

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This cake batter transforms in two layers when baked and chilled creating a cake layer and a custard layer

Ingredients:

  • unsalted butter for greasing pan
  • 2 cups refrigerated eggnog
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature
  • 1/8 teaspoon cream of tartar
  • about 7 oz. powdered sugar, divided
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup all-purpose flour
  • 1 whole nutmeg, grated

Instructions:

  1. Preheat oven to 325°F. Grease 8-inch square baking pan using butter.
  2. Microwave eggnog on medium in 15-second intervals, until lukewarm, about 1 minute and 15 seconds. Whisk in bourbon and vanilla.
  3. Beat egg whites and cream of tartar on high speed until stiff peaks form. Transfer egg white mixture and set aside.
  4. Add egg yolks and powdered sugar, and beat on high until thick and very pale yellow. Add melted butter, beat until fully combined.
  5. Add flour to egg yolk mixture beating just until blended to fully combine. With mixer running on low, add eggnog mixture until combined.
  6. Using spatula, fold 1/4th of egg white mixture into egg yolk mixture.
  7. Pour batter into prepared pan, and bake in preheated oven until top is browned and middle is slightly jiggly. Chill it. Cut into squares, dust with nutmeg and powdered sugar.

Chocolate Eggnog Whoopie Pies:

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Whoopie pies are super easy to make and they even taste better than your normal chocolate pies.

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, firmly packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup Dutch-process cocoa, sifted
  • 2 1/3 cups unbleached all-purpose flour
  • 1 cup egg nog

Icing:

  • 3/4 cup sugar
  • 3 tablespoons cold water
  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • pinch of salt
  • 1/2 teaspoon vanilla

Instructions:

  1. Preheat oven to 350°. Line two cookie sheets using parchment liners.
  2. Beat butter, brown sugar, baking powder, baking soda, salt, and vanilla until creamy, add egg and cocoa, stir to combine.
  3. Add flour to batter with eggnog beating until smooth.
  4. Drop the dough onto prepared baking sheets, leaving good space.
  5. Bake in moderate preheated oven until set and starting to firm up.

Icing:

In double boiler top combine sugar, water, egg whites, cream of tartar and pinch of salt. Beat at low speed for 30 seconds, then set the pan over boiling water. Beating at high speed, cook frosting until stiff and glossy. Remove from heat, add vanilla, and beat 2 minutes.

Layered Eggnog Blondies:

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These treats have a split personality of 1 part blondie and 1 part eggnog cheesecake.

Ingredients:

  • Vegetable cooking spray
  • 1 1/2 cups crushed vanilla wafers
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon table salt
  • 5 tablespoons butter, melted
  • 1  package cream cheese, softened
  • 1/2 cup plus 2 Tbsp. powdered sugar, divided
  • 1/2 cup refrigerated eggnog
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar

Instructions:

  1. Preheat oven to 350°. Grease aluminum foil-lined 8-inch square pan and pulse vanilla wafers and next 2 ingredients and blend. Add butter, blend. Press mixture into bottom pan.
  2. Bake at 350° until lightly browned then reduce oven temperature to 325°. Beat cream cheese and powdered sugar at medium speed then add eggnog beating at same speed. Stir in nutmeg, cinnamon and egg, put over vanilla wafer mixture.
  3. Bake at 325° until outer 2 inches are set.
  4. Beat cream at medium-high speed until foamy. Next, add vanilla and powdered sugar beating until soft peaks form.
  5. Remove blondies from pan, cut into squares, and dollop with whipped cream mixture.

Eggnog Fudge:

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It incorporates rich flavor in classic holiday dessert recipe.

Ingredients:

  • 2 cups sugar
  • 1 cup refrigerated eggnog
  • 2 tablespoons butter
  • 2 tablespoons light corn syrup
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup slivered almonds, toasted and chopped
  • 1/2 cup chopped red candied cherries
  • 1 teaspoon vanilla extract

Instruction:

Line loaf pan with aluminium foil; butter foil, and set aside. Combine first 4 ingredients in a heavy saucepan. Cook stirring constantly on medium heat, till mixture boils. Insert candy thermometer into eggnog mixture until thermometer registers 238°. Remove from heat and cool until temperature drops to 190°. Stir in pecans and remaining 3 ingredients; beat until fudge thickens and just begins to lose its gloss .Pour candy into prepared pan to cool, cut into squares.

Eggnog Cheesecake With Gingersnap Crust:

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This is just 15 minutes preparation including a three-ingredient crust and is super simple.

Ingredients:

  • 12 ounces gingersnaps, finely ground
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 32 ounces 1/3-less-fat cream cheese
  • 4 large eggs
  • 2 cups refrigerated eggnog, divided
  • 2 cups powdered sugar
  • 2 tablespoons all-purpose flour
  • 1 cup whipping cream
  • Garnish: freshly grated nutmeg

Instructions:

  1. Mix first 3 ingredients, press mixture onto bottom of a 10-inch spring form pan.
  2. Beat cream cheese at medium speed until smooth; add eggs beating until blended. Add eggnog, beat until blended. Mix powdered sugar and flour; carefully pour cream cheese mixture in prepared pan.
  3. Bake at 325° for 1 hour. Cover and chill.
  4. Beat whipping cream at high speed until stiff peaks form; fold in remaining 1/2 cup eggnog. Spread mixture evenly on chilled cheesecake top and garnish.

Eggnog Cheese Pie with Bourbon Cream:

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It is too yummy to resist by anyone who tries it once.

Ingredients:

Crust
  • 32 low fat graham crackers
  • 2 tablespoons granulated sugar
  • 1 1⁄2 tablespoons butter, melted
  • 1 large egg white
  • cooking spray
Filling
  • 1⁄2 cup fat free yogurt
  • 4 ounces low fat cream cheese, softened
  • 4 ounces fat free cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1⁄3 cup granulated sugar
  • 2 tablespoons all – purpose flour
  • 1⁄8 teaspoon salt
  • 2⁄3 cup eggnog
  • 2 large egg whites
  • 2 tablespoons granulated sugar
·        Bourbon cream

Instructions:

  1. Preheat oven to 350°.
  2. Crust: Process crackers in a food processor until crumbly. Add 2 tablespoons sugar, butter, and 1 egg white pulse until moist. Press crumb mixture evenly into pie plate coated with cooking spray. Bake for 8 minutes.
  3. Reduce oven temperature to 325°.
  4. Filling:Spoon and spread yogurt to half inch thickness onto layers of heavy-duty paper towels. Cover with additional paper towels. Place cream cheeses and vanilla separately; beat at medium speed until smooth. Add eggs beating well. Combine sugar, flour, salt and stir. Add sugar mixture to cheese mixture; beat until combined, later add yogurt and eggnog to mixture. Beat at low speed until combined.
  5. Beat 2 egg whites at medium speed until soft peaks form. Add sugar beating until stiff peaks form. Gently fold egg whites into the eggnog mixture, fill prepared crust. Bake at 325° until center is almost set.
  6. Bourbon Cream: Place whipped topping in bowl. Gently fold in eggnog and bourbon; chill. Top pie slice with bourbon cream and nutmeg.

Eggnog and Dried Fruit Bread Pudding:

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Start old day with bread for best texture in this rich bread pudding.

Instructions:

  • 2 tablespoons brandy
  • 1 package dried fruit bits
  • 2 cups 2% reduced-fat milk
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon freshly grated nutmeg
  • 2/3 cup sugar
  • 3 large eggs
  • 3 large egg yolks
  • 8 ounces country white bread with crusts removed 1-inch pieces
  • Cooking spray
  • 1 tablespoon powdered sugar

Instructions:

  1. Preheat oven to 375°.
  2. Combine brandy and fruit bits and boil.
  3. Combine milk, butter, vanilla, and nutmeg. Heat until tiny bubbles form, stirring frequently. Later combine sugar, eggs, and egg yolks. Pour hot milk mixture into egg mixture stirring constantly with a whisk. Return milk mixture to saucepan on medium-low heat, stirring constantly, until thickened.
  4. Combine bread and fruit mixture, pour milk mixture over it. Transfer to dish coated with cooking spray. Place dish in hot water. Bake at 375° until set. Sprinkle powdered sugar.

Spiced Eggnog Pound Cake:

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This delicately spiced dessert is beautiful enough to leave on the table during dinner. We use cake flour to give the cake a light texture and then serve with Eggnog Ice Cream for the perfect after-dinner.

Ingredients:

  • 1 cup butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups sifted cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup refrigerated or canned eggnog
  • 2 teaspoons vanilla extract
  • 2 tablespoons brandy
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Powdered sugar
  • 1 cup sifted powdered sugar
  • 2 tablespoons plus 1 teaspoon whipping cream

Instructions:

  1. Grease and flour a pan and set aside.
  2. Beat butter at medium speed with mixer until creamy. Then add granulated sugar, beating 5 to 7 minutes. Next add eggs, beating just until yellow disappears.
  3. Combine flour, baking powder, salt and add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in vanilla and brandy.
  4. Pour half batter into prepared pan. Stir cinnamon and next 3 ingredients into remaining batter. Place spice batter over plain batter and swirl them together, using a knife.
  5. Bake at 350° until a long wooden pick inserted in center comes out without any sticking.
  6. Place cake on a cake plate and dust with powdered sugar.
  7. Combine powdered sugar and whipping cream, stirring until smooth and drizzle over cake.

Layered Eggnog Cream with Puff Pastry:

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Ingredients:

  • 1 package frozen puff pastry sheets
  • 1 1/2 cups fresh blackberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 1/2 tablespoons bourbon, divided
  • Parchment paper
  • 2 cups heavy cream
  • 1/2 cup refrigerated eggnog
  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground nutmeg

Instructions:

  1. Preheat oven to 400°. Allow puff pastry sheets stand at room temperature 20 minutes.
  2. Stir together blackberries, granulated sugar, lemon juice, and bourbon and chill until needed.
  3. Unfold pastry sheets and cut into 3 strips along fold marks. Cut each strip into rectangles. Place rectangles on parchment paper-lined baking sheet. Place parchment paper over pastry rectangles, and top using second baking sheet to weight the dough.
  4. Bake weighted pastry rectangles at 400° until golden brown. Remove top layer of parchment paper. Separate each rectangle into 2 thinner pieces using knife.
  5. Beat cream and eggnog at medium-high speed until foamy; add powdered sugar and nutmeg, beating until soft peaks form. Stir in bourbon.
  6. Spoon mixture into a plastic freezer bag. Twist bag ends to close loosely. Make a small hole of 1/2 inch in 1 corner of bag.
  7. Place pastry rectangle on plate. Pipe small mounds of eggnog mixture onto pastry rectangle; top with second pastry rectangle and repeat same with third pastry rectangle. Sprinkle powdered sugar and serve with blackberry mixture.

Eggnog-Coffee Punch:

This caffeine-spiked, bourbon-optional chilled beverage helps stay awake and enjoy. A perfect treat for all the coffee lovers.

Ingredients

  • 1 quart coffee ice cream
  • 1 quart vanilla ice cream
  • 1 quart eggnog
  • 2 cups hot brewed coffee
  • 1/2 cup coffee liqueur
  • 1/2 cup bourbon
  • Frozen whipped topping, thawed
  • Nutmeg

Instructions:

Scoop ice cream into a punch bowl. Then add eggnog, coffee, liquor and bourbon, stirring until ice cream starts melts.Dollop punch with whipped topping; sprinkle nutmeg.

Eggnog Ice Cream:

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The eggnog ice cream is a wonderful treat for the holiday season. Prepare the recipe and serve your guests as a perfect dessert idea after the main course. After all, who doesn’t love ice creams? And being a festive holiday, the treat calls for it.

Ingredients:

  • 5 egg yolks
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 1/2 cups whole milk
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon ground cinnamon
  • Pinch of kosher salt
  • 1 ½ cups heavy cream

Instructions:

  1. Mix egg yolks and sugars until light in color. Whisk milk into the mixture until well-combined.
  2. Transfer mixture to saucepan and set over medium heat,cooking, stirring frequently, until mixture becomes thick enough.
  3. Pour hot custard mixture in bowl. Whisk in nutmeg, cinnamon, salt, and heavy cream and refrigerate.
  4. Freeze according to instructions of ice-cream maker model. Then pour mixture in mixer and churn until desired consistency is reached. Scrape ice cream into a freezer-safe air-tight container and freeze until solid.

Vanilla Eggnog Milkshake Recipe:

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This milkshake is perfect for the holiday entertainment as there is nothing better than having a tasty milk shake after dinner as a dessert.

Ingredients:

  • 4 large scoops vanilla ice cream
  • ½ cup International Delight Very Vanilla Nog
  • ⅛ tsp. nutmeg
  • ⅛ tsp. cinnamon
  • whipped cream for topping
  • sprinkle of nutmeg

Instructions:

  1. Mix all ingredients to a blender and blend until smooth.
  2. Serve in glass topping it with whipped cream and sprinkling nutmeg.

Brandy Eggnog:

A perfect recipe which include milk, brandy, egg yolk and simple syrup to be mixed with ice and shake. Serve with nutmeg as a topping.

Try these recipes and be ready to welcome and impress your guests. Do some mixing and create new ideas out of these recipes. If you have your own ideas then use and mix them with the recipes given above and experiment. You can create as many recipes as you want because there are endless possibilities and it all depends on your taste and preferences.

MERRY CHRISTMAS!