Kahlua Eggnog Recipes

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AMAZINGLY GOOD EGGNOG



Amazingly Good Eggnog image

It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!

Provided by NATALIESMOM

Categories     Drinks Recipes     Eggnog Recipes

Time 1h28m

Yield 12

Number Of Ingredients 10

4 cups milk
5 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum
4 cups light cream
2 teaspoons vanilla extract
½ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g

KAHLUA EGGNOG



Kahlua Eggnog image

Make and share this Kahlua Eggnog recipe from Food.com.

Provided by Charlotte J

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

2 ounces Kahlua
1 ounce Stolichnaya vodka
prepared eggnog

Steps:

  • Pour over ice.
  • Serve.

KAHLUA & EGGNOG



Kahlua & Eggnog image

Make and share this Kahlua & Eggnog recipe from Food.com.

Provided by Mudpie

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1 1/2 ounces Kahlua
8 ounces eggnog
whipped cream, Reddi-wip
nutmeg, ground

Steps:

  • Add 1.5 oz. Kahlua to a cup of your favorite eggnog (or 3/4 cup of Kahlua per quart of eggnog). Stir. Top with whipped cream and ground nutmeg. Sit back and enjoy!

EGGNOG KAHLUA CHEESECAKE WITH A GINGERSNAP CRUST



Eggnog Kahlua Cheesecake With a Gingersnap Crust image

This delicious cheesecake recipe embodies Christmas. The flavors of eggnog and Kahlua blend to create a delectable holiday dessert. Rum and nutmeg add a rich, buttery, sweet flavor and then there's a bite from the spicy gingerbread crust. Caramel drizzled on top guarantees everyone will fall in love with this cheesecake at first...

Provided by Cynthia Rivers Martinez

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 20

CRUST
3/4 box gingersnap cookies (16 oz box; use 12 oz)
about 1 sleeve of graham crackers
1 c sweet pecans
7 Tbsp butter
1/4 tsp cayenne pepper
1 dash(es) sea or kosher salt
CHEESECAKE
3 box cream cheese, 8 oz each
1 c sugar
4 eggs lightly beaten
1 c eggnog
1 Tbsp pure vanilla extract
2 Tbsp Kahlua
1 Tbsp rum flavoring
CARAMEL TOPPING
1 c butter
1/2 c evaporated milk
1 1/2 c light brown sugar
1 tsp vanilla extract

Steps:

  • 1. Heat oven to 375 and butter a 9-10" springform pan. Set aside.
  • 2. In food processor bowl, process the gingersnaps. Put aside in another bowl.
  • 3. Then process the graham crackers.
  • 4. While still processing, add sugar, cinnamon, cayenne, sea salt, and pecans.
  • 5. Add back in gingersnaps and slowly add butter til processed to crumb form.
  • 6. Press into a springform pan to about 1" up the side.
  • 7. Bake 10-12 min until lightly brown.
  • 8. In clean food processor bowl, add cream cheese until smooth.
  • 9. Add sugar until combined.
  • 10. Then add eggs scraping down sides until combined.
  • 11. Add eggnog, vanilla, rum flavor, and Kaluha until combined.
  • 12. Pour filling into crust.
  • 13. Bake 45 min until sides are slightly puffed (center will be soft). Turn off oven, leave the door ajar and let sit for 1 hr.
  • 14. Then transfer to the countertop and let sit 30 min. Once the cheesecake has cooled, loosen sides and refrigerate overnight.
  • 15. Make the caramel topping the next day prior to serving. To make the caramel topping, melt the butter in a saucepan.
  • 16. Add the milk and sugar; let come to a boil.
  • 17. Let it boil until sugar is all melted; stirring constantly.
  • 18. Take off the burger and add the vanilla.
  • 19. Continue stirring until mixture coats the back of the spoon.
  • 20. Drizzle sauce over cheesecake. Then cut and serve.

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