Type what you have

Ingredients

• ✓ eggnog
• egg
• cinnamon
• pumpkin pie spice
• bread

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk eggnog, eggs, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended; pour into a shallow dish.
3. 3 Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
4. 4 Dip one slice of bread at a time into eggnog mixture, being sure to coat each side of the bread thoroughly.
5. 5 Place prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side.
6. 6 Place cooked bread slices on a serving plate and cover with foil to keep warm until all the slices are cooked. Serve immediately.

By robynp80

Ingredients

• ✓ eggnog
• all-purpose flour
• sugar
• baking powder
• salt
• butter
• egg

Instructions

1. 1 Heat a lightly oiled skillet or griddle over medium heat.
2. 2 In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
3. 3 Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

By GEMINIJO72

Ingredients

• ✓ eggnog
• all-purpose flour
• white sugar
• baking powder
• nutmeg
• milk
• egg
• oil

Instructions

1. 1 Sift and stir flour, sugar, baking powder, and nutmeg together in a bowl. Whisk eggnog, milk, egg, and oil together in a separate bowl. Pour eggnog mixture into flour mixture and stir until batter is moistened and slightly lumpy.
2. 2 Heat a lightly oiled griddle over medium-high heat, about 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By kcryss

Ingredients

• ✓ eggnog
• all-purpose flour
• sugar
• baking powder
• butter
• egg
• raspberry preserves
• raspberry
• whipped cream

Instructions

1. 1 Heat a Belgian waffle iron.
2. 2 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.
3. 3 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.
4. 4 Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
5. 5 To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.

By michelle o'c

Ingredients

• ✓ eggnog
• brown sugar
• butter
• corn syrup
• bread
• egg

Instructions

1. 1 Gather all ingredients and lightly grease a 9x13-inch baking dish.
2. 2 Heat brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.
3. 3 Place bread slices atop brown sugar mixture.
4. 4 Whisk eggs and eggnog together in a large bowl; pour over bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
5. 5 Preheat the oven to 325 degrees F (165 degrees C). Remove the baking dish from the refrigerator.
6. 6 Bake in the preheated oven, covered, until custard has set, about 35 to 40 minutes. Increase heat to 375 degrees F (190 degrees C); remove the aluminum foil, and continue baking until the the top is golden brown, about 5 minutes more.

By Tillie'sHeadCook

Ingredients

• ✓ eggnog
• vegetable oil
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt

Instructions

1. 1 Heat oil in a griddle or large skillet over medium heat.
2. 2 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Stir eggnog into flour mixture until batter is smooth.
3. 3 Pour enough batter into the heated griddle to make a 4- to 5-inch circle. Cook until bubbles appear around edges and bottom is browned, about 5 minutes. Flip and cook until browned, about 5 more minutes. Repeat with remaining batter.

By Jennifer Buxe Rogers

Ingredients

• ✓ eggnog
• all-purpose flour
• baking powder
• baking soda
• salt
• egg
• butter

Instructions

1. 1 Mix flour, baking powder, baking soda, and salt together in a bowl. Add eggnog, eggs, and butter; mix well.
2. 2 Preheat a waffle iron according to manufacturer's instructions. Pour 1/4 of the batter into the preheated iron and cook until waffle is crisp and golden, about 5 minutes. Repeat with remaining batter.

By ILEAGOR

Ingredients

• ✓ eggnog
• ✓ eggnog
• ✓ eggnog
• hazelnut
• white sugar
• salt
• butter
• egg
• egg yolk
• bread flour
• instant yeast
• anise seed
• cinnamon
• confectioners sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
3. 3 Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer.
4. 4 Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
5. 5 Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.

By nancyclrsoftwarecom

Ingredients

• ✓ eggnog
• sugar
• butter
• egg
• rum extract
• vanilla extract
• all-purpose flour
• baking powder
• salt
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x5-inch loaf pan.
2. 2 Blend eggnog, sugar, butter, eggs, rum extract, and vanilla together in a large bowl.
3. 3 Sift flour, baking powder, salt, and nutmeg together in a separate bowl; add to eggnog mixture and stir just enough to moisten. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 40 to 60 minutes. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely. Wrap tightly in plastic wrap or foil, and store in refrigerator.

By Bev

Ingredients

• ✓ eggnog
• ✓ eggnog
• vanilla extract
• powdered sugar
• butter
• cream cheese
• nutmeg
• cinnamon
• brown sugar
• butter
• cooking spray
• egg
• butter
• sour cream
• all-purpose flour
• kosher salt
• yeast
• granulated sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar, yeast, salt, and 4 cups of the flour in the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.
3. 3 Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.
4. 4 Spray a 13- x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle.
5. 5 For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter.
6. 6 Starting with one long side, roll dough into a log; pinch seam to seal.
7. 7 Slice into 12 rolls.
8. 8 Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes.
11. 11 Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.
12. 12 Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.

By Ita Mac Airt

Ingredients

• ✓ eggnog
• bread
• raisin
• egg
• white sugar
• vanilla extract
• brown sugar
• butter
• heavy cream
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
2. 2 Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
3. 3 Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
5. 5 Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

By Childofchaos

Ingredients

• ✓ eggnog
• amaretto liqueur

Instructions

1. 1 Pour eggnog into a microwave-safe mug. Heat in the microwave until warmed through, 30 seconds to 1 minute. Stir in amaretto liqueur.

By Kellie

Ingredients

• ✓ eggnog
• egg
• white sugar
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Fill an 8x8-inch baking dish with 1 inch of water.
2. 2 Beat egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with water. Add more water if necessary to reach halfway up the sides of the smaller baking dishes.
3. 3 Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.

By shannasfour

Ingredients

• ✓ eggnog
• peppermint ice cream
• creme de cacao
• brandy

Instructions

1. 1 Blend ice cream, eggnog, creme de cacao, and brandy in a blender until smooth.
2. 2 Pour into a cocktail glass to serve.

By BPCoop19

Ingredients

• ✓ eggnog
• heavy cream
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
2. 2 Transfer ice cream into a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By CHRISTYGOBAR

Ingredients

• ✓ eggnog
• peppermint ice cream
• ginger ale
• rum
• peppermint candy cane

Instructions

1. 1 Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.

By NJMOM

Ingredients

• ✓ eggnog
• milk
• espresso
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand.
3. 3 Brew a shot of espresso; pour into a mug. Pour steamed milk and eggnog into the mug, using a spoon to hold back the foam.
4. 4 Spoon foam over the top. Sprinkle nutmeg on top of foam.

By Mackenzie

Ingredients

• ✓ eggnog
• vanilla ice cream
• chocolate syrup
• whipped cream

Instructions

1. 1 Combine ice cream, eggnog, and 2 tablespoons of chocolate syrup in a blender, and process until well-combined.
2. 2 Drizzle some chocolate syrup down the sides of the glass in a random pattern, and pour in the milkshake. Top with whipped cream, if desired.

By lutzflcat

Ingredients

• ✓ eggnog
• coconut flake
• white sugar
• all-purpose flour
• egg
• butter
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
2. 2 Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
3. 3 Bake in preheated oven until set in the middle, about 45 minutes.
4. 4 Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.

By Dining Diva

Ingredients

• ✓ eggnog
• vanilla ice cream
• peppermint extract
• whipped cream
• peppermint

Instructions

1. 1 Combine eggnog, vanilla ice cream, and peppermint extract in a blender, blend until smooth.
2. 2 Pour milkshake into a glass and garnish with whipped cream and crushed peppermint. Serve immediately.

By thedailygourmet

Ingredients

• ✓ eggnog
• egg yolk
• sugar
• heavy cream
• vanilla extract
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg yolks and 1 tablespoon sugar together in a bowl until sugar is dissolved. Whisk in eggnog, cream, and vanilla extract until thoroughly combined.
3. 3 Pour eggnog mixture into 4 ramekins. Place ramekins in baking dish; pour in enough boiling water to come half way up the sides of ramekins.
4. 4 Bake in the preheated oven until set, about 1 hour. Cool slightly, cover ramekins with plastic wrap, and refrigerate at least 4 hours.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown the sugar using a kitchen torch or under a broiler until golden and caramelized, 30 seconds to 1 minute.

By CARRIEANN23

Ingredients

• ✓ eggnog
• butter pecan ice cream
• milk
• whipped cream
• cinnamon

Instructions

1. 1 Combine eggnog, ice cream, and milk in a blender. Blend on high until incorporated. Pour into a glass, garnish with whipped cream, and dust with cinnamon if desired.

By thedailygourmet

Ingredients

• ✓ eggnog
• butter
• confectioners' sugar
• milk

Instructions

1. 1 Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.

By intelwalk

Ingredients

• ✓ eggnog
• ✓ eggnog
• yellow cake mix
• egg
• butter
• nutmeg
• all-purpose flour
• butter
• shortening
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. 2 Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely.
4. 4 Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely.
5. 5 Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.

By betty rocker

Ingredients

• ✓ eggnog
• bourbon
• buttershots schnapps
• ice
• nutmeg

Instructions

1. 1 Pour eggnog, bourbon, and schnapps into a shaker. Fill with ice, then cover and shake until chilled.
2. 2 Strain into a chilled cocktail glass. Garnish with a dusting of fresh ground nutmeg.

By TheCocktailProjectcom

Ingredients

• ✓ eggnog
• heavy cream
• vanilla pudding mix
• rum extract
• nutmeg
• pie crust

Instructions

1. 1 Beat heavy cream in a bowl with an electric mixer on high until stiff peaks form; set aside.
2. 2 Whisk pudding mix, eggnog, rum extract, and nutmeg until mixture starts to thicken, about 2 minutes. Gently fold in whipped cream until well incorporated, and spoon into prepared pie crust, smoothing out the top.
3. 3 Cover; refrigerate the pie until firm, at least 4 hours or overnight.

By lutzflcat

Ingredients

• ✓ eggnog
• milk
• bittersweet chocolate chip
• vanilla extract
• coffee liqueur
• whipped cream
• cinnamon stick

Instructions

1. 1 Melt milk with chocolate in a medium saucepan over medium-low heat. Remove from heat and let stand for 2 minutes. Whisk mixture until melted and smooth.
2. 2 Stir in eggnog. Heat gently over low heat until very warm but not boiling. Remove from heat; stir in vanilla and coffee liqueur.
3. 3 Pour into mugs. Serve topped with whipped cream and a cinnamon stick garnish.

By Darci

Ingredients

• ✓ eggnog
• ✓ eggnog
• margarine
• sugar
• egg
• all-purpose flour
• baking powder
• baking soda
• salt
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the margarine and white sugar until smooth. Stir in the egg and 1 cup eggnog. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture so it is well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. 4 To prepare the icing, put the confectioners' sugar into a small bowl. Stir in the remaining eggnog one tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies and let dry before serving.

By Crystal

Ingredients

• ✓ eggnog
• pie crust
• sugar
• cornstarch
• egg
• egg white
• vanilla extract
• nutmeg
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights.
2. 2 Bake in the preheated oven until lightly browned, about 10 minutes.
3. 3 Beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust.
4. 4 Bake until pie is set in the middle, 50 to 60 minutes.

By RevDrAwesome

Ingredients

• ✓ eggnog
• sweet potato
• butter
• white sugar
• salt
• ginger
• clove
• orange zest
• pecan

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish.
3. 3 Bake in the preheated oven until heated through and golden on top, about 40 minutes.

By Momof6