Friday, December 15, 2006

Christmas Eggnog Recipes

The holiday season is right here and its time for some delicious eggnog cheer. Try out these amazing recipes for your family and enjoy the best Christmas ever.

  • Christmas Eggnog French Toast Recipe

2 cups Eggnog-flavored skim milk, 1 Egg slightly beaten, 1/2 teaspoon Cinnamon, 6 Croissants, 3 tablespoons Butter.

In a shallow bowl, mix the eggnog, and and cinnamon. stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter. Serve at once with warm maple syrup.

  • Spicy Apple Eggnog

2 eggs, beaten, 3 cups milk, 2 cups light cream, 1/3 c. sugar, 1/2 tsp. ground cinnamon, salt,
3/4 cup apple brandy.

In saucepan, combine eggs, milk, cream, sugar, cinnamon and salt. Cook and stir over medium heat until slightly thickened and thoroughly heated. Do not boil. Remove from heat; stir in brandy. Sprinkle with nutmeg. Serve hot.

  • Orange Non-alcoholic Eggnog Float

4 eggs, 6 tablespoons sugar, 5 1/2 cups fresh orange juice, chilled1/2 cup lemon juice, 1 quart vanilla ice cream, 1 quart ginger ale, chilled.

Beat the eggs and the sugar until light (no separation necessary here). Stir in the orange and the lemon juice. Place small scoops of ice cream in the punch bowl. Pour the ginger ale against the sides (inside, of course) of the bowl (this is done to preserve as much of the carbonation as possible). Add the orange juice picture slowly, stirring gently. Serve immediately. This will make about 30 servings.

  • Puerto Rican Eggnog

1 cup coconut milk, 1 cup sweetened condensed milk, 1 cup evaporated milk, 1 cup white rum, or 1 cup water, 3 cinnamon sticks, 4 egg yolks, well beaten ground cinnamon for garnish.

Combine all of the milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks. Cool to room temperature. Discard the cinnamon sticks.
Combine all of the ingredients except the ground cinnamon and beat well in a blender or food processor in batches. Pour the eggnog into glass bottles and refrigerate until ready to use. To serve, transfer the eggnog to a punch bowl and sprinkle the cinnamon on top.

  • Kentucky Spike


2 cups bourbon, 1 cup dark rum, 1 cup brandy, 1 vanilla bean halved, 1 whole nutmeg
2 large cinnamon sticks, 7 whole cloves.

Pour liqueurs into a quart jar or bottle. Scrape seeds from the vanilla and add, along with pod. Crack the nutmeg into 5 or 6 pieces and add to the liquid. Put in cinnamon sticks and cloves. Cover tightly and let stand for 1 week in a cool, dark spot.

  • Chocolate Eggnog Recipe

4 eggs separated, 1/2 cup packed brown sugar, 2/3 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract, 1 1/2 cup milk, 1/2 cup light rum or brandy, 1/8 teaspoon salt, 1 1/2 cup cream, whipped to soft-peak stage, 1/3 cup grated semisweet chocolate.

In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk and rum, mixing well. Cover refrigerate until just before serving, at least 2 hours so mixture becomes very cold. Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate. Non-Alcoholic Version: Substitute 1/2 cup more milk for the rum.

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