Holiday Eggnog Recipes

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HOLIDAY EGGNOG



Holiday Eggnog image

This classic Christmas beverage is so smooth and creamy that you can count on friends and family coming back for seconds! Our gang loves it sprinkled with nutmeg.

Provided by Taste of Home

Time 40m

Yield 18 servings (about 3/4 cup each).

Number Of Ingredients 8

12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional whipped cream and nutmeg, optional

Steps:

  • In a Dutch oven, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, garnish with whipped cream and sprinkle with nutmeg.

Nutrition Facts :

HOLIDAY EGGNOG



Holiday Eggnog image

Provided by Food Network

Categories     beverage

Time 2h35m

Yield 12 drinks

Number Of Ingredients 22

20 peppercorns
10 star anise
10 allspice berries
10 cinnamon sticks
10 cloves
10 cardamom pods
1/2 gallon apple cider
2 cups fresh carrot juice
1/2 cup fresh ginger juice
1/2 cup demerara sugar
Zest of 1 orange
1/4 teaspoon freshly grated nutmeg
Pinch kosher salt
3 large eggs
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 ounce aged rum
Pinch kosher salt
1/4 cup plus 1/8 cup granulated sugar
12 ounces aged rum
6 ounces aged brandy
Freshly grated nutmeg, for garnish

Steps:

  • For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.)
  • For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside.
  • Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form.
  • Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state.
  • To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg.

HOLIDAY EGGNOG COOKIES



Holiday Eggnog Cookies image

Eggnog cookies. A family favorite for the holidays!

Provided by reddeerlazboy

Time 1h10m

Yield 24

Number Of Ingredients 15

½ cup unsalted butter, softened
½ cup white sugar
½ cup brown sugar
1 large egg
⅔ cup eggnog
½ teaspoon brandy flavoring
2 dashes all-purpose flour
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup powdered sugar, or more to taste
5 teaspoons eggnog, or more to taste
1 tablespoon unsalted butter, softened
⅛ teaspoon ground nutmeg
2 tablespoons multi-colored sprinkles, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
  • Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
  • Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
  • Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
  • Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
  • Drizzle icing over cooled cookies and decorate with candy sprinkles.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 14.5 g, Cholesterol 24 mg, Fat 5.4 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 59.8 mg, Sugar 13.9 g

HOLIDAY EGGNOG PIE



Holiday Eggnog Pie image

If you have ever had a traditional Buttermilk Pie then you will love this pie with its holiday twist! You can also add a splash of brandy or brandy extract for a little kick.

Provided by KILLAKALI03

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 7

1 ¼ cups white sugar
¼ cup all-purpose flour
2 cups eggnog
3 eggs, beaten
1 teaspoon vanilla extract
¼ cup unsalted butter, melted and cooled slightly
1 (9 inch) prepared, unbaked pie crust, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
  • Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 53.3 g, Cholesterol 114.1 mg, Fat 19.7 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 175.2 mg, Sugar 36.8 g

LIGHT HOLIDAY EGGNOG RECIPE BY TASTY



Light Holiday Eggnog Recipe by Tasty image

Here's what you need: almond milk, large egg yolks, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, whole cloves, cinnamon stick

Provided by Isabel Castillo

Categories     Drinks

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 cups almond milk
6 large egg yolks
¼ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg, plus more for garnish
3 whole cloves, optional
cinnamon stick, for garnish

Steps:

  • Add the almond milk, egg yolks, maple syrup, vanilla, cinnamon, and nutmeg to a large bowl and whisk to combine.
  • Pour the mixture into a medium pot and add the cloves, if using. Warm over low-medium heat for 10-15 minutes, until the temperature reaches 160˚F (70˚C). Stir constantly and don't allow the mixture to come to a boil.
  • Chill or serve warm. Garnish with cinnamon sticks and more nutmeg.
  • Calories: 201 Total fat: 10 grams Sodium: 25 grams Total carbs: 24 grams Dietary fiber: 1 grams Sugars: 20 grams Protein: 5 grams
  • Enjoy!

Nutrition Facts : Calories 208 calories, Carbohydrate 12 grams, Fat 11 grams, Fiber 1 gram, Protein 13 grams, Sugar 9 grams

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