Archive for: eggnog
Some eggnog fans might argue that there is no such thing as leftover eggnog, but I know that there are plenty of times when I’ve had half a bottle left in the fridge after a holiday party that I’m not sure what to do with. I like the flavor of eggnog, so I like to put my leftovers to use in other recipes, such as Eggnog Bread Pudding. This Eggnog Pudding is a favorite way to use up some leftover eggnog. It transforms the ‘nog into a whole new dessert, but keeps the vanilla and nutmeg flavors of the eggnog intact.
I make this pudding with part eggnog and part milk – otherwise, you might as well just drink the eggnog! The milk cuts some of the eggy richness of the eggnog, so you get all the flavor in a totally different package. The pudding is thickened with cornstarch, so the finished dessert has nice notes of vanilla, nutmeg and a splash of rum or bourbon, not a strong eggy flavor. If you don’t want the booze in your pudding, you can omit it and simply replace the alcohol with a little bit more milk. That said, it’s a nice element and gives the pudding a more interesting overall flavor.
You can make this pudding with low fat eggnog and low fat milk and still get good results, but I have to admit that store-bought eggnog made with whole milk generally tastes a lot better than the stuff made with skim. If you want to lighten this pudding up, opt for low fat or skim milk and use “real” eggnog to get a pudding that is still satisfying and very creamy.
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Red velvet cupcakes are one of the most festive treats you can make around the holidays. It’s not because red velvet is a holiday flavor, but because the vibrant red cake topped with snowy white icing looks perfect for winter. And a red velvet cupcake can be even more seasonal if you give it a little boost of holiday flavor by turning plain cupcakes into Eggnog Red Velvet Cupcakes.
Traditional red velvet cake is made with buttermilk and has a slight hint of cocoa flavor to it, as well as a fairly generous amount of red food coloring. This Christmas rendition uses prepared eggnog in place of the buttermilk, includes freshly ground nutmeg and extra vanilla. They are soft and very moist, with a light, tender crumb. You can taste the faintest hint of cocoa, but the nutmeg and vanilla that really define eggnog are what stand out here.
Cream cheese frosting is usually used to top red velvet cakes and that is no exception here. This cream cheese frosting is flavored with nutmeg and vanilla, tying it in with the flavors in cupcake. The frosting can be spread on top of the cupcakes or piped on using a piping bag if you want to create some decorative swirls.
I actually don’t recommend spiking these cupcakes with rum or rum extract because it hides some of the red velvet and eggnog nuances of the cake. If you want to incorporate a little rum, add a tablespoon or so into the frosting in place of one tablespoon of the milk, that way you get a kick without compromising the eggnog flavor of the cupcakes.
These are always a big hit when they’re put out – and an even bigger one when people take their first bites. Whether you’re serving kids or adults, these are definitely a treat to put on the “must make” list for your next holiday party.
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Eggnog is a thick, dairy-based drink made with milk, sugar, eggs and spices, usually nutmeg and vanilla. It is often spiked with a little bit of liquour and it is typically served during the winter, particular around holidays like Christmas and New Year’s. It’s a fun drink to make, but the thick, creamy beverage can also be put to a number of other good culinary uses and lend its unique flavor to other desserts.
This Eggnog Panna Cotta is a perfect example. Panna cotta is a light, delicate custard that uses gelatin to thicken it. Eggnog has a thick, rich consistency and adds just the right amount of creaminess to a panna cotta – along with a Christmasy flavor. To make the base of the recipe, I combined milk, eggnog, vanilla, nutmeg and some sugar with a little gelatin. Once all the ingredients are incorporated, the mixture can be left alone to set in ramekins in the fridge. Although you can make your own eggnog, storebought eggnog works just fine in this type of recipe. I recommend using a full fat eggnog (although the recipe will still set if you use a low fat type) because you’ll get a much better, creamier result in the end.
Eggnog is often served spiked with rum or brandy. I personally like it plain, with the flavors of egg, vanilla and nutmeg shining through, so that is how I left this panna cotta flavored. If you want to spike your panna cottas, substitute a small amount of the milk with rum (3 tbsp should be sufficient) and make the recipe as directed, dissolving the gelatin in the milk and adding the rum in with the eggnog. You can also add in 1/2 tsp rum extract without changing anything else in the original recipe.
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Cutout cookies are always fun to make for the holidays. Not only do they look great when they’re finished, but they’re something that everybody can participate in making – kids and adults alike. I’ve even been to a Christmas cookie party, where the host baked up dozens of cookies, mixed up lots of icing and we all decorated our own (before eating them, of course!).
These cutout cookies have a little bit more of a holiday twist than your average recipe because there is eggnog in the cookie dough. The eggnog lends a slightly eggy/custardy flavor to the cookies, which have a good vanilla flavor to begin with. While I would usually include nutmeg in anything eggnog flavored – or eggnog itself, for that matter – I omitted it from these cookies because the coarse pieces of freshly ground nutmeg don’t look particularly attractive in the finished cookies (it looks almost like you put pepper in the cookies by mistake!). The overall eggnog flavor in the cookies is relatively subtle, but I played it up a bit substituting the milk I would ordinarily use in the frosting recipe for eggnog.
The finished cookies are sweet and soft. They hold their shape well, so they’re suitable for use with all kinds of cookie cutters, and they’re sturdy enough to decorate easily without breaking. They will keep well for a couple of days when stored in an airtight container, although if you do make them in advance be sure to let the frosting set before you store them. Alternatively, you could bake up and store the undecorated cookies the day before your family and friends come over, then have a cookie decorating party of your own – maybe with glasses of eggnog served alongside the cookies.
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Eggnog is an ever-popular holiday beverage that hits store shelves for a few weeks around Christmas and New Year’s and is served at holiday parties across the country. Eggnog is a thick, dairy-based drink made with milk, sugar, eggs and spices, usually nutmeg and vanilla. It is often spiked with a little bit of liquour – or a lot, depending on how chilly it is outside – such as brandy, rum or whiskey. The traditional recipe for eggnog calls for uncooked eggs. The eggs, when beaten in with the sugar and milk, give the drink a light and frothy texture. Most eggnog recipes these days are cooked and have a thick, creamy texture. They are cooked to eliminate the raw egg element of the original recipe, and cooking the eggs causes the mixture to thicken slightly. Eggnog is sweet and has a distinctly custardy flavor to it – thanks to all of those eggs – and it is delicious as a nightcap when it has been spiked, as well as as a simple, creamy dessert when simply topped with whipped cream.
Eggnog is readily available in stores, but it is easy to make at home, as well. A cooked Homemade Eggnog heats the drink through just enough to thicken it. Although it is usually served chilled, you’ll find that freshly made eggnog is just as tasty when warm. If you prefer the thinner consistency of uncooked Homemade Eggnog, you’ll want to start out with pasteurized eggs.If you’re buying it in the store, you can find a whole variety of eggnog options, from ultra rich to low fat versions to nondairy versions made with soy or almond milk.
You can use eggnog to infuse a holiday flavor into all kinds of recipes, from pies to puddings to cupcakes. It can generally be substituted for either milk or buttermilk in a recipe without needing to change any of the other ingredients, so you can experiment with things like eggnog pancakes on Christmas morning instead of simply serving the ‘nog at an evening event.
