Amazing Eggnog Shake Recipes

EGGNOG SHAKES

Steps:

• In a blender, combine the first 5 ingredients; cover and process until smooth. Pour into chilled glasses; if desired, top with additional whipped topping, nutmeg and cherries.

AMAZINGLY GOOD EGGNOG

Steps:

• 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 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

EASY HOLIDAY EGGNOG SHAKE

Steps:

• Combine banana, frozen yogurt, milk, eggnog, ice cubes, and malted milk powder; blend until smooth.

EGGNOG LATTE

Steps:

• Heat the Eggnog in the microwave or a small saucepan. Pour into cup and froth with milk frother until foamy and thick.
• Prepare espresso or very strong coffee, add the espresso to the cup slowly.
• Add whipped cream and sprinkle with cinnamon or nutmeg if desired.
• Steam Eggnog to 140 degrees.
• Prepare espresso or very strong coffee, add the espresso to the cup slowly.
• Add whipped cream and sprinkle with cinnamon or nutmeg if desired.

AMAZING EGGNOG SHAKE

Steps:

• Combine all ingredients in blender until all ingredients are mixed completely. Pour into glass and top with a dash of nutmeg. Enjoy!

SPIKED EGGNOG

Steps:

• In a medium saucepan, add the milk, cloves, cinnamon stick and vanilla. Heat on low for about 5 minutes and then slowly bring to a boil over medium heat. Promptly remove from heat to avoid scalding.
• While milk is heating, in a medium bowl, whisk together the egg yolks and sugar.
• Slowly and gradually ladle the hot milk mixture into the egg yolk mixture. Whisking with each ladle of milk. Return this mixture (cloves and cinnamon included) back to the saucepan. Cook over medium heat for about 3 minutes, continually whisking. The mixture will begin to thicken.
• Run the mixture through a fine-mesh sieve to remove the cloves and cinnamon stick. Refrigerate for 1 hour.
• Stir in the half and half, brandy, and additional nutmeg. Chill for another 4-8 hours or overnight.
• Serve with a dollop of whipped cream and nutmeg, if desired.