The MANY uses of EGGNOG!!!!

If you read THIS post, you should know I am IN LOVE with Eggnog!!

I promised you guys I would do a post about all you can do with eggnog.

I know a lot of you guys say you don't like egg nog and I think some of those opinions are without ever really trying it. Or if you did try it many years ago, and I am betting that store bought egg nog is much much better now that what it was then. I hope that this post will encourage you to just try it again. I think its one of the very BEST things about fall and winter! Even all the fast food chains carry the custardy milkshakes during this time of year.

I mean anything that has as many egg yolks and as much heavy cream is bound to taste heavenly. I always say egg nog feels like heaven on my tongue. These past couple years I have been seeing egg nog popping up in so many different ways from french toast, milk shakes, and even cup cakes!

 

So lets get started on a lot of different ways to use egg nog this holiday season!

First, I was looking around online and found this recipe for a home made egg nog latte. Right now, Starbucks have these and they are sure to be amazing but this might work really well if you want to make this at home yourself.

Eggnog Latte

makes 1, prep 5 min

1/2 cup milk

1/2 cup eggnog

1.5 oz brewed espresso or strong coffee

nutmeg

1. Combine cold eggnog and milk in a large mug or frothing cup.

2. Tilt mug at a 45° angle and move frothing wand slowing up and down and back and forth until milk is thickly foamed.

3.If frothing in a mug, pour your espresso over the top. If using a frothing cup, pour espresso into a mug and pour hot eggnog mixture over. Then spoon the foam on top.Sprinkle with nutmeg. Enjoy!

I think a little sugar makes this so much better and sometimes a double shot is nice too!

 

EGG NOG FRENCH TOAST

Now on to french toast. I personally don't know anyone who does not love French Toast. Here is another great recipe you can make that includes egg nog!!

What you’ll need:

1 loaf of Italian Bread – Sliced Thick
1 pint (473ml) bottle of EggNog
3 large eggs – beaten
Maple Syrup – Garnish Optional
Cinnamon – Garnish Optional

What to do:

Preheat oven to 350 degrees. Spray two cookie sheets with cooking spray & set aside. Into a pie pan place your egg nog & beaten eggs. Mix together. Dip your bread slices into mixture just enough to coat them well on both sides (you don’t want them dripping wet) Transfer slices to cookie sheets (leaving space between). Continue until are slices are complete. Bake for approx 20-25 minutes or until golden & done (cooking time will depend upon the thickness of your bread)

Serve immediately with Maple Syrup & a sprinkling of Cinnamon!

Since I am talking about breakfast items lets talk about Oatmeal. This recipe that I found is not made with actual egg nog but it has all the same flavors in it. It has fewer egg yolks and uses milk instead heavy cream so its not as fating!

EGGNOG OATMEAL

Here is the recipe!

 

 2 egg yolks

1/4 cup of sugar

2 cups whole milk

1/2 teaspoon vanilla extract

1/4 teaspoon of cinnamon

1/4 teaspoon ground cloves

1/2 cup of steel cut oats

For egg nog, in a small bowl, add yolks and beat with a fork or electric mixer if you have one. Once beaten, mix in sugar and blend well.

Add egg mixture and milk to a medium sauce pan and cook over medium heat, stirring constantly until temp reaches 160 or coats the back of a spoon. Now stir in vanilla, cinnamon, and cloves.

Bring egg nog to a boil, add oats and continue to cook until they begin to thicken , about 5 minutes. Reduce to low heat, simmer for approx 25-30 minutes and stir occasionally.

Then serve!!

Now on to a passion of mine Cupcakes!!

Yep there are egg nog cup cakes out there!!!! Anymore you can make a cupcake out of anything. I have not tried these yet but here is the recipe in case you might want to try them.

EGGNOG CUPCAKES 

makes 1 dozen cupcakes

1 1/2 cups AP flour

1 1/4 tsp baking powder

1/4 tsp salt

1 cup sugar (I used slightly less)

1/3 cup softened butter

1 egg

1 tsp vanilla

1 tsp rum extract

3/4 cup eggnog

1 tsp cinnamon

1/2 tsp nutmeg

Sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. Cream the sugar and butter together until fluffy. Add the eggs, vanilla and rum extract and beat until smooth. Alternate adding the flour mixture and eggnog, beating well with each addition. Continue beating for 1 more minute. Spoon batter evenly into 12 muffin liners and bake at 350 degrees for about 18 minutes until toothpick inserted in center of cupcakes comes out clean. Cool completely before frosting.

Creamy rum frosting

2 cups powdered sugar

1/4 cup softened butter

1/4 cup vegetable shortening

1 tsp rum extract

1-2 tbsp eggnog

Beat the powdered sugar, butter, shortening, and rum extract on low speed until blended. Add the eggnog 1 tsp at a time until desired consistency is reached.

On to the next egg nog recipe!!

Here is a recipe for egg nog cheese cake!! Yep.. I said that right. Who wouldn't love this!!

EGGNOG CHEESECAKE

Crust:

1 1/2 cup of graham crackers

1/4 cup sugar

5 tablespoons butter melted

Filling

4 8 oz packages cream cheese (at room temperature)

1 3/4 cups granulated sugar

3 teaspoons dark rum

1 tablespoon brandy

1/2 teaspoon nutmeg

1/4 teaspoon cinnamon

1 teaspoon vanilla

2 tablespoons flour

1/4 cup fresh eggnog

4 large eggs (at room temperature)

boiling water

Topping

1 cup heavy cream


1 to 2 tablespoons granulated sugar


1/2 teaspoon vanilla

nutmeg

Preheat the oven to 350°F and line a 10 inch spring form pan with butter and parchment.

Combine the ingredients to make the crust and press into the bottom of the spring form pan. Bake in the oven for 8-10 minutes. Remove and allow to cool on a wire rack, reduce oven temperature to 320.

In your stand mixer, using the paddle attachment mix the cream cheese for about 4 minutes until smooth. On medium speed, slowly pour the sugar into the cream cheese scraping down the sides of the bowl well. Add the dark rum, brandy, vanilla and spices and mix. Sift the flour into the mixture. Reduce your mixer's speed to low and add the egg nog mixing well. Add the eggs one at a time, mixing until each one is just incorporated taking care not to over beat the mixture.

Pour the mixture into the pan with the crust. Set the pan on two sheets of aluminum foil and smooth them up the sides of the pan making it water tight. Set the pan into a roasting pan and place in the oven. Carefully pour boiling water into the roasting pan, till it reaches about half way up the side of the cheesecake. I shouldn't have to say this but I will, don't fill the pan above the level of the foil. Cheesecake soup isn't fun.

Bake for approximately 60-70 minutes until cake is set but center is still slightly wobbly. Carefully remove from oven and allow to cool on a wire rack.

Chill for at least 6 hours, ideally overnight

And I am not done with more egg nog cake recipes!!

Here is a recipe for an eggnog pound cake. Another one of my favorites!!

Eggnog Pound Cake with Crystal Rum Glaze

Yield: Makes one 10-inch tube cake, 20 servings (3 thin slices per serving)

Prep Time: 20 minutes

Cooking Time: 55 to 65 minutes

Inactive Prep Time: 10 minutes

Ingredients:

 1/2 cup dried currants

2 tbsp. dark rum or water

 3 cups all-purpose flour

 2 tsp. baking powder

 1/4 tsp. salt

 1/4 tsp. nutmeg, preferably freshly grated

 8 oz. unsalted butter, at room temperature

2 cups (14 ounces) granulated sugar

 3 large eggs, lightly beaten

1 cup

 (8 fluid ounces) store-bought refrigerated (rather than canned) eggnog

 1 tsp. pure vanilla extract

For the crystal rum glaze:

 3/4 cup (5 1/4 ounces) granulated sugar

 2 tbsp. dark rum

 2 tbsp. water

 

Directions:

1. In a small bowl, combine the currants and rum and set aside to macerate for 15 minutes. Center a rack in the oven and preheat the oven to 350°F (175°C) or 325°F (160°C) if the pan has a dark finish). Butter a 10-by-3-inch Bundt pan, lightly coat it with nonstick spray, then flour it, tapping out the excess flour. Or, butter and flour a 10-by-4 1/4-inch tube pan with or without a removable bottom. If the pan has an intricate design or detail, I take extra precaution, spreading it first with solid vegetable shortening, followed by a coating of nonstick spray, and then a dusting of flour to ensure the finished cake releases in one piece. Have all of the ingredients at room temperature.

 

2. Sift together the flour, baking powder, salt, and nutmeg onto a sheet of waxed paper; set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds. Stop the mixer and scrape down the sides of the bowl. Add the sugar in a steady stream and continue to beat on medium speed until light in color and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

 

3. With the mixer still on medium speed, add the eggs, 1 to 2 tablespoons at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the flour mixture and mixing after each addition until incorporated. Stop the mixer as needed to scrape down the sides of the bowl. Add the vanilla during the final moments of mixing.

 

4. Detach the paddle and bowl from the mixer, and tap the paddle against the side o

f the bowl to free the excess batter. Using a rubber spatula, gently fold in the currants and any remaining rum. Spoon the batter into the prepared pan and spread evenly with the spatula.

 

5. Bake the cake just until the top springs back when lightly touched in the center and the sides are beginning to come away from the pan, 55 to 65 minutes. Transfer to a wire rack and let cool in the pan for about 10 minutes while you prepare the glaze.

 

Make the crystal rum glaze:

1. In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.

2. Without delay, tilt and rotate the cake pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan. Slide a sheet of waxed paper under the rack to catch any drips from the glaze. Using a pastry brush, coat the

top and sides of the warm cake with all of the glaze. Let the cake cool completely before serving.

3. To serve, slide the base of a tart pan, a small rimless baking sheet, or a large offset spatula under the cake and carefully transfer it to a serving platter. Cut the cake into thin slices with a sharp or serrated knife

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Now in order to not let this post get too long I am going to give links to the rest of the recipes!

If you like ice cream you might want to check out THIS recipe. Its basically making egg nog then churning it into ice cream!

Next up.. Egg nog cookies. I think these COOKIES looks amazing and I think this might just be the holiday cookie of the year around here in the Jaggers house!

If drinking is your thing you might just have to try out this DRUNKEN EGGNOG recipe!! It looks to me like it would knock your socks off!

If muffins are your thing, I bet THIS RECIPE will be right up your alley!!

And I am going to post this recipe instead of just doing the link. If you are looking for a glammed up egg nog recipe you must try this Martha Stewart Egg nog Panna Cotta. It is served in little white cups with spoons and is to die for.. Here it is..

Ingredients

                                      

3 1/2 cups milk

5 large egg yolks

3/4 cup sugar

1 cup cold heavy cream

2 tablespoons light rum

                                       

1 tablespoon powdered gelatin (1 1/2 envelopes)

Directions

Fill a large bowl with ice and water, and set aside. Place 2 cups milk in a small saucepan, and bring to a boil over medium-high heat. Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk into egg-yolk mixture, whisking constantly. Return to pan with remaining milk, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon

   Remove from heat, and immediately stir in remaining 1 1/2 cups cold milk

and cold cream. Pour through a very fine strainer into a bowl set over the ice bath. Add rum and freshly grated nutmeg to taste.

     Sprinkle gelatin over 1/2 cup cold eggnog in a small bowl. Pour remaining eggnog into a medium saucepan, and place over medium heat. Cook until just barely steaming. Add gelatin mixture, and stir to dissolve. Strain through a fine mesh sieve. Pour into 3-ounce ramekins or teacups, and refrigerate until set, 2 1/2 to 3 hours.

Does that not sound good!? OMG.. Want to make this NOW!!

 

And last but not least.. If you want to try to make your own homemade eggnog yourself give Martha's a try. I watched her make this on one of her holiday shows and it looked amazing. Click HERE to check it out. I don't think anyone would be disappointed in this recipe.

Well I think that's 12 things you can do with eggnog!!

Let me know if you try any of these recipes.

They are not mine, I searched around and found them all!

Take a picture and email me if you do!

kishajaggers@aol.com

Have a great night!

K Jaggers
♥