Best Creamy Eggnog Recipes

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CREAMY EGGNOG FUDGE



Creamy Eggnog Fudge image

This eggnog-flavored fudge is made with white chocolate, eggnog, some nutmeg, and cinnamon. It's a very rich fudge worth every nibble!

Provided by Minda

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 20m

Yield 64

Number Of Ingredients 9

2 cups white sugar
¾ cup butter
⅔ cup eggnog
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
12 ounces white chocolate, chopped
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Grease a 9 inch square pan and set aside.
  • Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan.
  • Heat mixture to 235 degrees F (113 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 12.3 g, Cholesterol 8.4 mg, Fat 4.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.6 g, Sodium 24 mg, Sugar 11 g

CREAMY HOLIDAY EGGNOG



Creamy Holiday Eggnog image

For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.

Provided by Taste of Home

Time 40m

Yield 6 servings (about 4 cups).

Number Of Ingredients 8

6 eggs
3/4 cup sugar
1/4 teaspoon salt
4 cups milk, divided
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 cup heavy whipping cream
Additional whipped cream and ground nutmeg, optional

Steps:

  • In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the 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, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.

Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 289mg cholesterol, Sodium 256mg sodium, Carbohydrate 34g carbohydrate (34g sugars, Fiber 0 fiber), Protein 12g protein.

CREAMY EGGNOG



Creamy Eggnog image

A rich holiday classic made even better with a soft custard base.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 2h35m

Yield 10

Number Of Ingredients 11

3 eggs, slightly beaten
1/3 cup granulated sugar
Dash salt
2 1/2 cups milk
1 teaspoon vanilla
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 cup light rum
1 or 2 drops yellow food color, if desired
Ground nutmeg

Steps:

  • In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.
  • Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.

Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 12 g, TransFat 0 g

CREAMY COOKED EGGNOG



Creamy Cooked Eggnog image

If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.

Provided by Susie in Texas

Categories     Beverages

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 7

6 eggs
1/2-1 cup sugar (depending on your tastes, start out with 1/2 cup because you can add more later if you want to)
2 cups milk
2 cups whipping cream or 2 cups half-and-half
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4-1/2 teaspoon ground nutmeg (also depending on your tastes and more can be added later if you want to)

Steps:

  • Use a saucepan or stock pot large enough to hold 2 quarts.
  • In saucepan, beat together the eggs and sugar until smooth.
  • Stir in 2 cups milk.
  • Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
  • Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
  • Remove from heat.
  • Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
  • Add vanilla, cinnamon and nutmeg and combine until incorporated.
  • At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
  • I use a total of 3/4 cup sugar because we like it sweet.
  • You may also add more nutmeg at this point if you like a strong nutmeg flavor.
  • Pour into a pitcher or container.
  • Cover and refrigerate until thoroughly chilled- several hours or overnight.
  • Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
  • Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
  • This recipe makes 6 cups Egg Nog.

Nutrition Facts : Calories 465.5, Fat 37.1, SaturatedFat 21.7, Cholesterol 306.1, Sodium 141.3, Carbohydrate 23.3, Fiber 0.1, Sugar 17.1, Protein 10.6

RICH AND CREAMY EGGNOG



Rich and Creamy Eggnog image

This thick, creamy eggnog can also serve as dessert. For a slightly slimmer version, use nonfat or low-fat milk.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 1h10m

Yield 10

Number Of Ingredients 9

4 cups milk
1 (3.4-oz.) pkg. vanilla instant pudding and pie filling mix
1 (8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed
1 teaspoon vanilla
1 teaspoon rum extract or 1/4 cup light rum
1/4 teaspoon salt
1/4 teaspoon nutmeg
Whipped cream, if desired
Nutmeg, if desired

Steps:

  • In large bowl, combine 2 cups of the milk and pudding mix; beat 1 minute or until smooth. Add remaining 2 cups milk, egg product, vanilla, rum extract, salt and 1/4 teaspoon nutmeg; beat well. Cover; refrigerate until serving time. Serve topped with whipped cream and a sprinkle of nutmeg.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 18 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 280 mg

LIGHT AND CREAMY LOW FAT AND SUGAR FREE EGGNOG



Light and Creamy Low Fat and Sugar Free Eggnog image

Make and share this Light and Creamy Low Fat and Sugar Free Eggnog recipe from Food.com.

Provided by Chef tinaXXX

Categories     Beverages

Time 5m

Yield 10 serving(s)

Number Of Ingredients 8

4 cups skim milk
1/2-1 cup Egg Beaters egg substitute
1/4 cup Splenda granular
3 tablespoons sugar-free instant vanilla pudding mix
2 teaspoons vanilla extract
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
1/2 teaspoon ground nutmeg

Steps:

  • Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
  • Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
  • NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.

Nutrition Facts : Calories 44.5, Fat 0.3, SaturatedFat 0.2, Cholesterol 2, Sodium 58.2, Carbohydrate 5.7, Sugar 0.2, Protein 3.9

RICH AND CREAMY EGGNOG



Rich and Creamy Eggnog image

Number Of Ingredients 9

4 cups milk
1 (3.4-ounce) package instant vanilla pudding and pie filling mix
1 (8-ounce) carton (1 cup) refrigerated or frozen fat-free egg product, thawed
1 teaspoon vanilla extract
1 teaspoon rum extract or 1/4 cup light rum
1/4 teaspoon salt
1/4 teaspoon nutmeg
Whipped Cream, if desired
nutmeg, if desired

Steps:

  • 1. In large bowl, combine 2 cups of the milk and pudding mix beat 1 minute or until smooth.2. Add remaining 2 cups milk, egg product, vanilla, rum extract, salt and 1/4 teaspoon nutmeg beat well. Cover refrigerate at least 1 hour before serving. Serve topped with whipped cream and a sprinkle of nutmeg.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 130 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 3 g 15% * Cholesterol: 20 mg 7% * Sodium: 280 mg 12% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 0 g 0% * Sugars: 14 g * Protein: 6 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 15% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Low-Fat Milk, 1/2 Fat or 1 Carbohydrate, 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

CREAMY EGGNOG PUNCH WITH SPICED RUM



Creamy Eggnog Punch With Spiced Rum image

Make and share this Creamy Eggnog Punch With Spiced Rum recipe from Food.com.

Provided by Rita1652

Categories     Punch Beverage

Time 10m

Yield 1 1/2 gallons, 35 serving(s)

Number Of Ingredients 10

1 gallon eggnog ice cream or 1 gallon vanilla ice cream
1/2 gallon eggnog
1 teaspoon ground nutmeg
1 -2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 (16 ounce) container frozen whipped topping, thawed
spiced rum (optional)
cinnamon stick
grenadine
cherries

Steps:

  • Scoop ice cream into a punch bowl.
  • Pour eggnog over ice cream, and sprinkle with nutmeg and cinnamon; stir in whipped topping.
  • To each glass add a shot of rum, then eggnog, one cinnamon stick, top with a couple of drops of grenadine and a cherry.
  • Serve immediately.
  • Stir, as needed.

CREAMY EGGNOG



Creamy Eggnog image

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

Provided by ratherbeswimmin

Categories     Beverages

Time 50m

Yield 3 quarts

Number Of Ingredients 8

1 quart milk
12 large eggs
1/4 teaspoon salt
1 1/2 cups sugar
3/4-1 1/2 cup Bourbon
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
1 quart whipping cream

Steps:

  • Heat the milk in a saucepan over medium heat (Do not boil).
  • In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
  • Gradually stir about 1/4 of hot milk into egg mixture.
  • Add egg mixture to remaining hot milk; stirring constantly.
  • Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
  • Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
  • Remove pan from heat; let cool.
  • Cover and chill (up to two days).
  • When ready to serve, beat whipping cream at medium speed until soft peaks form.
  • Fold the whipped cream into the egg mixture.
  • Sprinkle with additional nutmeg before serving.

Nutrition Facts : Calories 2161.5, Fat 149.3, SaturatedFat 86.8, Cholesterol 1326.3, Sodium 754.8, Carbohydrate 126.1, Sugar 102.4, Protein 42.4

FANTASTIC CREAMY EGGNOG PIE



Fantastic Creamy Eggnog Pie image

We make this wonderful eggnog pie every Christmas and we always make two or three pies at a time, it's a never-fail recipe that produces a light creamy pie, it's a perfect ending to a holiday dinner --- plan ahead the pie needs to chill a couple of hours before serving, prep time includes cooling time, see my recipe#66929

Provided by Kittencalrecipezazz

Categories     Pie

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon unflavored gelatin
1/4 cup cold water
1/3 cup sugar (or more, depending on how sweet you prefer the filling)
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups good-quality commercially-prepared eggnog (not low fat)
1 teaspoon vanilla
1 teaspoon rum extract
1 cup whipping cream, whipped
1 pastry shells, baked (9-inch)

Steps:

  • In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
  • In a saucepan, combine sugar, cornstarch and salt.
  • Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
  • Stir in gelatin until dissolved.
  • Remove from heat; cool to room temperature.
  • Stir in extracts.
  • Fold in whipped cream.
  • Pour into pastry shell.
  • Refrigerate until firm (about 3 or more hours).

Nutrition Facts : Calories 430.5, Fat 28.6, SaturatedFat 13.9, Cholesterol 104.3, Sodium 323.4, Carbohydrate 35.9, Fiber 0.5, Sugar 18.5, Protein 7.6

CREAMY EGGNOG PUNCH



Creamy Eggnog Punch image

Toast the holidays with our Creamy Eggnog Punch. Our Creamy Eggnog Punch is made with delicious eggnog, whipped topping, rum extract and cinnamon.

Provided by My Food and Family

Categories     Christmas Recipes

Time 10m

Yield 30 servings, 1/2 cup each

Number Of Ingredients 6

8 cups (2 qt.) prepared eggnog
2 tubs (8 oz. each) COOL WHIP Whipped Topping, thawed, divided
1 tsp. ground cinnamon
2 tsp. rum extract
1 cup ice cubes
ground nutmeg (optional)

Steps:

  • Mix eggnog, 1 tub of the whipped topping and cinnamon in large bowl with wire whisk until well blended. Add rum extract and ice cubes; mix well.
  • Serve immediately or refrigerate until ready to serve. Top with dollops of remaining whipped topping just before serving. Sprinkle lightly with nutmeg.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 40 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 3 g

CREAMY AND TASTY EGGNOG FUDGE



Creamy and Tasty Eggnog Fudge image

Creamy and tasty! Try white chocolate chips in place of butterscotch for variety.

Provided by LOONEYPROFESSOR

Categories     Desserts     Candy Recipes     Fudge Recipes

Time 35m

Yield 81

Number Of Ingredients 7

cooking spray
1 cup eggnog
3 cups white sugar
1 ½ cups miniature marshmallows
½ teaspoon ground nutmeg
1 (6 ounce) package butterscotch chips
2 tablespoons cold butter

Steps:

  • Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
  • Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
  • Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
  • Set fudge aside at room temperature until set, at least 15 minutes.

Nutrition Facts : Calories 50.5 calories, Carbohydrate 9.9 g, Cholesterol 2.6 mg, Fat 1.1 g, Protein 0.1 g, SaturatedFat 0.8 g, Sodium 7.1 mg, Sugar 9.5 g

CREAMY EGGNOG COFFEE



Creamy Eggnog Coffee image

Warm up winter nights with our Creamy Eggnog Coffee Recipe. This eggnog coffee recipe will make your toasty drink not only refreshing but festive as well.

Provided by My Food and Family

Categories     Recipes for Drinks

Time 10m

Yield 6 servings, 1 cup each

Number Of Ingredients 2

3 cups fresh brewed GEVALIA ROYAL VINTER SPICE coffee
3 cups eggnog, warmed

Steps:

  • Stir coffee and eggnog until blended.
  • Pour into 6 cups or mugs.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 70 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 17 g, Protein 6 g

CREAMY HOLIDAY EGGNOG (NON-ALCOHOLIC)



Creamy Holiday Eggnog (non-alcoholic) image

I got this recipe from my mother's Southern Living Cookbook that she has had for at least 15 years or so. This eggnog is so creamy and delicious and the nutmeg gives it that bit of spice that makes this creamy holiday treat the perfect touch. I made this in my teen years a few times for Thanksgiving and Christmas and my family...

Provided by Hope Vaillancourt

Categories     Other Drinks

Time 8h15m

Number Of Ingredients 8

6 large eggs, separated
3/4 c sugar
1/2 tsp vanilla extract
1/4 tsp ground nutmeg
3 c whipping cream
2 c milk
1/4 c sugar
***ground nutmeg, for sprinkling

Steps:

  • 1. Beat egg yolks until thick and lemon-colored; gradually add 3/4 cup sugar, vanilla and 1/4 tsp nutmeg, beating well at medium speed of an electric mixer. Cover & chill for 8 hours.
  • 2. Place chilled mixture in a punch bowl. Gradually stir in cream & milk. Beat egg whites (at room temperature) in a large mixing bowl until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff. Fold whites into chilled mixture. Sprinkle with nutmeg.
  • 3. Feel free to add cinnamon sticks or candy canes into your glass of eggnog for added flavor. You can also top with whip cream.

RICH & CREAMY EGGNOG



Rich & Creamy Eggnog image

My mom is a huge eggnog fan around the holidays, but I've never been crazy about the storebought kind. When I whip up this homemade festive treat nobody can resist! -Jenna Fleming, Lowville, New York

Provided by Taste of Home

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 9

8 eggs
1/3 cup sugar
2 tablespoons confectioners' sugar
2 cups whole milk
4 cups heavy whipping cream
1 cup amaretto
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Additional ground nutmeg

Steps:

  • In a large heavy saucepan, whisk eggs, sugar and confectioners' sugar until blended. Stir in milk., Cook over low heat about 20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Stir in cream, amaretto, cinnamon and nutmeg. Refrigerate, covered, several hours or until cold. Sprinkle servings with additional nutmeg.

Nutrition Facts :

CREAMY COFFEE EGGNOG



Creamy Coffee Eggnog image

Make and share this Creamy Coffee Eggnog recipe from Food.com.

Provided by PalatablePastime

Categories     Punch Beverage

Time 10m

Yield 14-16 serving(s)

Number Of Ingredients 7

4 cups cold coffee
32 ounces prepared eggnog
1 (8 ounce) container frozen whipped topping, thawed
1/2 teaspoon ground cinnamon
1 cup rum (optional)
whipped cream (optional)
freshly grated nutmeg (optional)

Steps:

  • Place coffee, eggnog and whipped topping (Cool Whip) in a large bowl and whisk until smooth.
  • Add rum and stir until blended.
  • Chill before serving.
  • To serve, garnish each cup with whipped cream and grated nutmeg, if desired (also can use cinnamon sticks).

Nutrition Facts : Calories 141.7, Fat 9, SaturatedFat 6.5, Cholesterol 38.5, Sodium 40, Carbohydrate 12.9, Sugar 9.3, Protein 2.8

CREAMY EGGNOG PUNCH



Creamy Eggnog Punch image

I got this from a magazine and all I can say is "Wow". It is so easy, and so creamy, and so good, and it will make a mustache on your lip. I have made it twice to test it. I will make it for the Christmas holidays. I did it for a "Goodie Class" at a stamping shop in our town. They made Christmas tags and I fed them the recipe that corresponded with their tag. They loved this one. Yummy!

Provided by Mimi in Maine

Categories     Punch Beverage

Time 10m

Yield 1 gallon

Number Of Ingredients 5

1/2 gallon vanilla ice cream
1/2 gallon eggnog
1 teaspoon nutmeg
1/2 teaspoon cinnamon
16 ounces frozen whipped topping, thawed

Steps:

  • Scoop softened, but not melted, ice cream into a punch bowl.
  • Pour eggnog over ice cream and mix slightly.
  • Sprinkle with nutmeg and cinnamon and mix.
  • Gently stir in whipped topping that has been thawed.
  • Serve and enjoy.

Nutrition Facts : Calories 6454.3, Fat 391.3, SaturatedFat 266.2, Cholesterol 1681, Sodium 2104.6, Carbohydrate 646.5, Fiber 9.1, Sugar 515.4, Protein 121.9

MAKEOVER CREAMY EGGNOG



Makeover Creamy Eggnog image

During the holidays, my family always reminds me to make the eggnog. I've been making it for nearly 40 years, and my daughter, daughter-in-law and I would like to see a makeover version. -Barbara Smith, Chipley, Florida

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 9

2 large eggs, separated
1 can (14 ounces) fat-free sweetened condensed milk
1/4 teaspoon salt
4 cups 2% milk, divided
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
2 tablespoons sugar
1/8 teaspoon cream of tartar
Additional ground nutmeg, optional

Steps:

  • In a small heavy saucepan, whisk the egg yolks, sweetened condensed milk and salt until blended. Stir in 2 cups milk. Cook over medium-low heat for 20-30 minutes or until bubbles form around sides of pan and a thermometer reads at least 160°, stirring constantly. (Do not boil.) Immediately remove from heat., Pour into a large bowl. Place bowl in an ice-water bath, stirring frequently until cooled. Stir in the vanilla, nutmeg and remaining milk. Refrigerate until cold., In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 4 minutes., Transfer to a bowl. Beat until stiff glossy peaks form and sugar is dissolved. Gently stir into milk mixture until blended. Sprinkle servings with nutmeg if desired.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 203mg sodium, Carbohydrate 40g carbohydrate (40g sugars, Fiber 0 fiber), Protein 9g protein.

MINCEMEAT SPICE CAKE W/ CREAMY EGGNOG TOPPING



Mincemeat Spice Cake W/ Creamy Eggnog Topping image

This screams Holidays to me.. I realize mincemeat is an aquired taste, but if you're like me and enjoy it during the cooler weather, this might just be the recipe for you.

Provided by bayou-mimi

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package spice cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (9 ounce) package condensed mincemeat, finely crumbled
1/2 cup premium eggnog
1 (1 1/3 ounce) envelope whipped dessert topping mix

Steps:

  • Preheat oven to 350°.
  • In large mixer bowl, combine cake mix, water, vegetable oil and eggs; mix well.
  • Beat on high speed 2 minutes.
  • Stir in mincemeat.
  • Pour into well-greased and floured 10-inch fluted or tube pan.
  • Bake 45 to 50 minutes or until wooden pick inserted near center comes out clean.
  • Cool 10 minutes; remove from pan.
  • Cool completely.
  • In small mixer bowl, combine EggNog and whipped topping mix; mix well.
  • Beat on high speed 4 minutes or until mixture forms soft peaks.
  • Serve topping over cake slices.
  • Refrigerate leftover topping.

RICH AND CREAMY EGGNOG



Rich and Creamy Eggnog image

Make and share this Rich and Creamy Eggnog recipe from Food.com.

Provided by Alan in SW Florida

Categories     Punch Beverage

Time 1h

Yield 30 serving(s)

Number Of Ingredients 10

12 eggs, separated
1 1/2 cups sugar
1 teaspoon nutmeg
1 quart whole milk (4 cups)
1 1/2 quarts heavy cream, divided (6 cups)
2 teaspoons vanilla extract
3 cups Bourbon
1/2 cup dark rum
2 cups cognac
1 quart vanilla ice cream, softened (or more, if desired)

Steps:

  • In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac.
  • Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients.
  • Sprinkle individual servings with additional nutmeg.
  • NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.

Nutrition Facts : Calories 365.8, Fat 22.8, SaturatedFat 13.5, Cholesterol 161.5, Sodium 74.8, Carbohydrate 17.6, Fiber 0.1, Sugar 16, Protein 5.2

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