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Eggnog Recipe

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A perfect toast for holidays, eggnog was originally served as a winter beverage during the holiday season - between Halloween, American Thanksgiving and New Year's Eve. Eggnog typically means eggs in a small cup. Eggnog is very famous and well-liked drink in Central America, South America and North America.

Eggnog can be traced back to the English drink Posset made from eggs, cream, wine and other types of liquor. Rum was added to the recipe as it was available aplenty. A perfect blend of beaten eggs, milk, cream and sugar, eggnog derives its flavor from cinnamon and nutmeg. Eggnog can be prepared using liquors like whisky, sake, rum and brandy. Most modern eggnog recipes include milk and eggs; cream is used for a richer version of eggnog. Eggnogs are topped with vanilla, whipped cream or ice cream. Low-fat eggnogs can be prepared from low-fat or skimmed milk.

Eggnog tips

  • Use pasteurized eggs or heat the eggs slowly at 160 F to avoid any harmful bacteria.

  • Egg less eggnog can be made by using pudding mixes in place of eggs.

  • Eggnog must be served in small quantities as it has rich egg content.

  • Eggnog is served with beer in Germany and with sherry wine in Spain.

  • Eggnog can be served as a hot dessert as it is done in cold places of Europe and Iceland.

  • Cinnamon enhances the flavor of the eggnog; add it just before you serve the eggnog.

Simple eggnog recipe

Eggs 6
Milk 950 ml
Sweet condensed milk
Heavy whipping cream 150 ml
Vanilla extract 1 tsp
Nutmeg ground 1 pinch

Beat the eggs thoroughly. Add in the condensed milk, 1 quart of milk, vanilla and salt. Beat the whipping cream until it peaks into soft peaks. Fold into the egg and milk concoction. Sprinkle the nutmeg. Serve chilled.

Low-fat eggnog

Sugar free instant vanilla pudding mix
Rum flavored extract 1 tsp
Non-fat milk 5 cups
Cinnamon spoon, ground
Nutmeg 1 pinch, ground

Mix non-fat milk, sugar-free instant vanilla pudding mix, sweetener, ground cinnamon, rum extract and ground nutmeg in a large bowl. Blend all the ingredients well. Check for consistency. Adjust accordingly by adding more milk and sweetener. Serve chilled.

Non-alcoholic eggnog recipe

Eggs 2, well beaten
Milk 2 1/3 cup
Sugar 3 tbsp
Vanilla 1 tsp
Nutmeg ground, 1/8 tsp

Blend all the ingredients well. Refrigerate and serve chilled.

Eggnog cheesecake

Cheesecakes are great desserts by themselves; they can be made more interesting by combining them with eggnog. Eggnog cheesecakes can make holidays memorable for eggnog lovers. Festive spirits shoot up with such wonderful recipes.

Simple eggnog cheesecake

Eggnog cup
Graham cracker crumbs 1 cup
Cream cheese softened 3
Eggs 2
All purpose flour 3 tbsp
Butter melted 3 tbsp
Rum 2 tbsp
Sugar 1 cup and 2 tbsp
Nutmeg ground, 1 pinch

Preheat oven to 325 F. In a mixing bowl, blend graham cracker crumbs, butter and 2 tbsp of sugar. Press this mixture into the bottom of a pan. Bake for 10 minutes, allow it to cool. Preheat oven to 425 F. Blend 1 cup sugar, eggnog, flour and cream cheese. Add the rum, eggs, and nutmeg and blend well. Pour this mixture onto the already cooled crust. Bake for 10 minutes. Reduce the heat to 250 F and bake for another 45 minutes. Ensure the center is cooked well before you remove from the oven. Remove the cake from the oven and loosen the cake from the rim. Remove the cake from the rim after it has cooled down completely.

No bake eggnog cheesecake

Eggnog 1 cup
Butter melted, cup
Cream cheese softened, 8 oz
Whipping cream whipped, 1 cup
Unflavored gelatin
Sugar cup
Cold water cup
Graham cracker crumbs 1 cup
Nutmeg ground, a pinch

Blend the cracker crumbs, butter, sugar and nutmeg well in a mixing bowl and press the mixture into a pan. Heat water in a stove and soften the gelatin stick until it dissolves completely. Blend the cream cheese and sugar at medium speed. Slowly add the gelatin and eggnog to this mixture and blend well. Chill the mixture until it gets a little thick, fold in the whipped cream. Pour into the crust and refrigerate until it gets firm.

Spicy eggnog cheesecake

For the crust

Graham crackers
Sugar 1 tsp
Ginger ground, tsp
Nutmeg ground, tsp
Cinnamon ground, tsp
Unsalted butter melted, cup

For the filling

Cream cheese 4-8 ounce packs
Nutmeg tsp
Cinnamon tsp
Flour cup
Sugar cup
Eggnog 1 cup
Cloves ground, 1 pinch
Vanilla 1 tsp
Sour cream

Heat oven to 350 degrees. Crush Graham crackers in a plastic bag, add sugar, ground ginger, ground cinnamon and ground nutmeg. Add butter and knead the ingredients in the bag into a mixture. Press this mixture into the bottom of a pan. Bake the crust for 10 minutes, allow it to cool. Beat the cream cheese until smooth. Mix sugar, cloves, nutmeg, cinnamon, and flour, add this mixture to the cream cheese. Add the egg, vanilla, and eggnog and beat until smooth. Pour this mixture into a pan. Bake for 60 minutes. Remove from the oven and spread the sour cream over this. Cool and later refrigerate until you wish to serve. Garnish with nutmeg before serving.

Eggnog cookies

Eggnog cookies taste wonderful and are a fantastic Christmas treat. In case you have excess eggnog remaining after the Christmas season, you can make tasty cookies with it. Enliven your Christmas cooking with these eggnog cookies recipes.


Eggnog cup
Baking powder 1 tsp
Flour 2 cups
Cinnamon ground, tsp
Nutmeg ground, tsp
White sugar 1 cup
Butter softened, cup
Vanilla 1 tsp
Egg yolks 2

Preheat oven to 300 F. In a large mixing bowl, mix all the dry ingredients well. In another bowl mix butter, sugar, and cream together till they look grainy. Add the dry mixture and beat until all the ingredients blend well. Without greasing the baking sheet, drop this mixture 1 inch away from each other. Dust the nutmeg lightly. Bake for 30 minutes; allowing the bottom to become light brown in color. Transfer into a plate and allow it to cool.

Rum and butter icing eggnog cookies

Eggnog 2/3 cup
Dark brown sugar 1 cup
Powdered sugar 1 cup
Unsalted butter softened, cup + cup
Egg 1
All-purpose flour 2 cups
Salt tsp
Baking soda tsp
Ginger ground, tsp
Nutmeg ground, tsp + tsp
Rum 3 tbsp

Preheat oven to 350 F. Mix brown sugar, cream, and one portion of butter, blend until smooth. Add the egg and beat well until light. Add the eggnog. In a medium bowl, mix the flour, salt, baking soda, one part of nutmeg, and ginger. In a non-greased baking sheet arrange the cookies made to a size of your choice. Bake the cookies for 15 minutes until the edges turn a little brown.

Transfer the cookies and allow them to cool. Prepare icing with balance butter and rum, mix them well and add the sugar. Blend well. Allow the icing to remain still for 15 minutes. Spread the icing on the cookies after the cookies cool down. Garnish with nutmeg.

Eggnog bread

Add to your festive spirit with delicious eggnog bread. For a richer flavor and ease in slicing, bake the bread just the day before you plan to serve the bread.

Easy and quick eggnog bread

Eggs 2
Eggnog 1 cup
All purpose flour 2 cup
Salt tsp
Butter melted, cup
Baking powder 2 tsp
Sugar 1 cup
Rum 1 tbsp
Nutmeg ground, tsp

Preheat oven to 350 F. Grease the bottom of a loaf pan. In a large bowl, beat the eggs. Add sugar, rum, eggnog and butter. Mix well. Blend flour, salt, baking powder and nutmeg and add this to the eggnog mixture. Blend well. Pour the batter into the loaf pan. Bake the bread at 350 F for about 50 minutes (Check if the center is baked before you remove from oven). Allow it cool and remove from the pan. Let the bread loaf cool down completely, wrap it lightly and store in refrigerator.

Raisins and pecans eggnog bread

Eggnog 2-3 tsp plus 1 cup for spraying
Sugar 1/2 cup
Sugar powdered and sieved, 1/2 cup, for spraying over the bread
Salt 1/2 teaspoon
Egg beaten, 1
Cooking oil 1/2 cup
All-purpose flour 3 cups
Baking soda 4 tsp
Nutmeg ground, 1/2 teaspoon
Canned or dairy eggnog 1 3/4 cup
Chopped pecans 1/2 cup
Golden raisins 1/2 cup

Blend together flour, sugar, baking powder, salt and nutmeg in a mixing bowl. Mix the egg, eggnog and oil. Add this to the dry ingredients, stirring well until well mixed. Add the nuts and raisins. Transfer into a greased loaf pan. Bake at 350 F for about 60-70 minutes. If the bread gets too brown after 50 minutes of baking, cover the bread with a foil. Allow it to cool for 10 minutes. Remove the bread from the pan and cool it on a wire rack. Wrap the bread and store overnight. While serving mix the powdered sugar and required eggnog to form a spraying consistency. Spray over bread.

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