Best Raspberry Eggnog Recipes

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EGGNOG-RASPBERRY BELGIAN WAFFLES



Eggnog-Raspberry Belgian Waffles image

This is a terrific recipe for holiday mornings. It can be used with many different kinds of fruits, but raspberries are so yummy!

Provided by michelle o'c

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 tablespoon sugar
2 ½ teaspoons baking powder
1 ½ cups eggnog
2 tablespoons butter, melted
1 egg, beaten
1 cup raspberry preserves
2 cups raspberries
1 cup whipped cream, to garnish

Steps:

  • Heat a Belgian waffle iron.
  • Mix the flour, sugar, and baking powder together in a mixing bowl. Stir in 1 cup eggnog, butter, and the egg until well blended. Add more eggnog if needed to make a pourable batter.
  • Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate, and keep warm.
  • Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
  • To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 77.5 g, Cholesterol 129.3 mg, Fat 24.5 g, Fiber 3.6 g, Protein 7.8 g, SaturatedFat 14.7 g, Sodium 237.4 mg, Sugar 43.5 g

EGGNOG BAVARIAN WITH RASPBERRY-CURRANT SAUCE



Eggnog Bavarian with Raspberry-Currant Sauce image

Well, found another delicious eggnog recipe in my Taste of Home cookbook. This sounds wonderful and easy enough to make. A lighter dessert but full of flavor and beautiful too. I found the pic on food.com and will replace it with my own when I make this over the weekend.

Provided by Kimberly Biegacki

Categories     Other Desserts

Time 35m

Number Of Ingredients 12

3 envelopes unflavored gelatin
4 c eggnog, divided
1/2 c 2% milk
1 Tbsp rum extract
1/8 tsp salt
2 c heavy whipping cream
1 c finely chopped walnuts
RASPBERRY-CURRANT SAUCE
1 pkg (10 oz.) frozen sweetened raspberries, thawed
1/2 c red currant jelly
1 Tbsp cornstarch
2 Tbsp cold water

Steps:

  • 1. IN a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes.
  • 2. In a small bowl, beat cream until stiff peaks from. Fold cream and walnuts into gelatin mixture. Transfer to an 8 cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm.
  • 3. Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.

RASPBERRY & BUTTERSCOTCH EGGNOG



Raspberry & Butterscotch Eggnog image

Make and share this Raspberry & Butterscotch Eggnog recipe from Food.com.

Provided by Sonya01

Categories     Beverages

Time 5m

Yield 2 litres

Number Of Ingredients 7

1 cup fresh raspberries or 1 cup frozen raspberries
3 cups milk (can use low-fat)
600 ml light thickened cream
4 eggs
1/2 cup sweetened condensed milk
3/4 cup butterscotch schnapps
extra raspberries, to garnish

Steps:

  • Process raspberries in a food processor until smooth.
  • Place milk, cream, eggs, sweetened condensed milk and schnapps into a blender and blend until smooth. Add raspberries and blend to combine. Strain to remove seed and refrigerate until ready to serve.
  • To serve, pour eggnog into glasses and float a raspberry on top.

RASPBERRY EGGNOG



Raspberry Eggnog image

At holiday time, many things can go with eggnog. But this is the favorite of everyone to whom I've served it.

Provided by Micks Kitchen

Categories     Beverages

Time 2m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 2

1 1/2 ounces Chambord raspberry liquor
3 1/2 ounces chilled eggnog

Steps:

  • Mix Chambord and Eggnog in an on-the-rocks glass.
  • If the mood hits you, top with chocolate shavings, nutmeg, or even a fresh raspberry if your eggnog is thick enough.

Nutrition Facts : Calories 135, Fat 7.5, SaturatedFat 4.4, Cholesterol 59, Sodium 54, Carbohydrate 13.5, Sugar 8.4, Protein 3.8

RASPBERRY-TOPPED EGGNOG CHEESECAKE



Raspberry-Topped Eggnog Cheesecake image

Eggnog and rum extract add subtle flavor to always-pleasing cheesecake, while raspberry sauce provides pretty color.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h35m

Yield 16

Number Of Ingredients 12

1 1/4 cups crushed shortbread cookies (21 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 cup sugar
3 eggs
1/2 cup eggnog
1/2 teaspoon rum extract
1/4 teaspoon ground nutmeg
1 package (10 oz) frozen raspberries in syrup, thawed, undrained
2 tablespoons sugar
2 teaspoons cornstarch
1 1/2 cups fresh raspberries

Steps:

  • Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of pan to prevent drips. Bake crust about 10 minutes or until set.
  • Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually beat in 1 cup sugar until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix). Pour over crust.
  • Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Refrigerate at least 6 hours or overnight.
  • In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch. Heat to boiling over medium heat, stirring constantly. Refrigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheesecake, carefully remove side of pan. Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 100 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 24 g, TransFat 1 g

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