Type what you have

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

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
• 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
• 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
• ice cube
• banana
• maple syrup
• brown sugar
• orange juice
• vanilla yogurt

Instructions

1. 1 Blend the ice, banana, maple syrup, brown sugar, eggnog, orange juice, and vanilla yogurt together in a blender until smooth.

By BASTIANELLI

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
• cornmeal
• white sugar
• baking powder
• salt
• butter
• cranberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
3. 3 Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
4. 4 Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

By jowolf2

Ingredients

• ✓ eggnog
• white sugar
• butter
• nutmeg
• cinnamon
• white chocolate
• marshmallow cream
• walnut
• vanilla extract

Instructions

1. 1 Grease a 9-inch square pan and set aside.
2. 2 Combine sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan; attach a candy thermometer to the pan. Bring to a boil, stirring occasionally to melt the butter.
3. 3 Cook, without stirring, until mixture reaches 235 degrees F (113 degrees C), 6 to 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed onto a flat surface.
4. 4 Remove from the heat and stir in white chocolate, marshmallow cream, walnuts, and vanilla. Beat mixture with a wooden spoon until fluffy and the glossy surface starts to dull. Spoon mixture into the prepared pan and spread in an even layer. Let cool completely, 2 to 3 hours, before cutting into 64 squares for serving.

By Minda

Ingredients

• ✓ eggnog
• butter
• bread
• apple
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
2. 2 Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
3. 3 Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
4. 4 Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

By Esther Y Smith

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
• graham cracker crumb
• sugar
• butter
• cream cheese
• sugar
• all-purpose flour
• egg
• vanilla extract

Instructions

1. 1 Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
2. 2 Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
3. 3 Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
4. 4 Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.

By BRIMAT143

Ingredients

• ✓ eggnog
• rice
• vanilla extract
• nutmeg
• salt
• half-and-half
• egg

Instructions

1. 1 Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
2. 2 Whisk half-and-half and egg together in a heatproof bowl; whisk in some of the hot eggnog mixture, whisking quickly to avoid scrambling the egg. Pour the mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.

By WM in Vegas

Ingredients

• ✓ eggnog
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• salt
• pecan
• raisin
• candied cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. 2 Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
3. 3 Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

By T Little