Best Freezing Eggnog Recipes

FREEZING EGGNOG

Steps:

• 1. Freezing eggnog works like a charm: Buy eggnog after Christmas when store owners are ready to restock. For eggnog that comes in a carton, freeze it in its original carton up to 1 year. When ready to use, thaw frozen eggnog in the refrigerator overnight, and shake it well before opening. Keep canned, unopened eggnog in a cool dark spot in the pantry up to 18 months.
• 2. Eggnog as an ingredient gives great flavor to desserts: In testing, we found that store-bought eggnog's slight cinnamon flavor and creamy mixture add depth to a variety of desserts, especially ice cream. We don't recommend substituting low-fat refrigerated eggnog in any of the eggnog recipes.
• 3. Refrigerated eggnog tastes best: We prefer the refrigerated eggnog that comes in a carton versus canned eggnog (although canned tends to be more readily available). The refrigerated version has a richer consistency and more flecks of spice. We suggest using the refrigerated eggnog for many of the following recipes, but they'll work just fine if canned eggnog is what's available.
• 4. Rich memories can linger: Follow our freezing advice above to enjoy these eggnog recipes year-round and to keep the thoughts and tastes of Christmas alive throughout the year.
• 5. Here are 2 bottles of Eggnog that come from local farms. One in plastic and the other in glass. I must admit, that I love the eggnog in the glass bottle the best .
• 6. Also from Whitehouse Farms in Columbiana, Ohio is their famous cake donuts and these are seasonal. Eggnog donuts with eggnog glaze.....oh they are amazing!!!

AMAZINGLY GOOD EGGNOG

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.