Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• egg yolk
• white sugar
• mascarpone cheese
• vanilla extract
• nutmeg
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish; add enough water to come halfway up the sides of the ramekins.
2. 2 Heat eggnog in a pan over medium heat; cook and stir occasionally until simmers, about 10 minutes.
3. 3 Meanwhile, beat egg yolks and sugar together in a mixing bowl until light colored and frothy. Stir in mascarpone until well blended and smooth; whisk in 1/4 cup heated eggnog. Gradually whisk in remaining eggnog. Pour custard through a fine-mesh-sieve to remove any egg strands. Stir in vanilla extract, nutmeg, and cinnamon. Pour into the prepared ramekins, dividing evenly.
4. 4 Bake in the preheated oven until custard set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
5. 5 Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

By Brian M Jones

Ingredients

• ✓ eggnog
• white sugar
• butter
• vanilla candy melt
• marshmallow creme
• rum extract
• nutmeg

Instructions

1. 1 Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil.
2. 2 Combine sugar, eggnog, and butter in a large saucepan over medium heat; bring to a boil, stirring constantly, about 5 minutes. Off heat, add vanilla candy and marshmallow creme; stir until smooth. Stir in rum extract. Pour fudge mixture into the prepared baking pan. Lightly sprinkle nutmeg on top.
3. 3 Cool fudge to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
4. 4 Lift up aluminum foil ends to remove fudge from the pan. Cut through scored lines with a large knife.

By CRAZY4SUSHI

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
• cooking spray
• sugar
• miniature marshmallow
• nutmeg
• butterscotch chip
• butter

Instructions

1. 1 Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
2. 2 Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
3. 3 Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
4. 4 Set fudge aside at room temperature until set, at least 15 minutes.

By LOONEYPROFESSOR

Ingredients

• ✓ eggnog
• sugar
• all-purpose flour
• egg
• vanilla extract
• butter
• pie crust

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar and flour together in a mixing bowl. Beat in eggnog, eggs, and vanilla until mixture is smooth. Stir in butter.
3. 3 Pour mixture into prepared deep dish pie crust; dust with cinnamon and nutmeg, if using.
4. 4 Bake in the preheated oven until custard is set, 45 to 60 minutes. The outer edges of the pie should be fully set and the center should still be a little jiggly.
5. 5 Remove from oven and let cool to room temperature before slicing and serving.
6. 6 Serve and enjoy!

By KILLAKALI03

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
• 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
• gingerbread cake mix
• water
• egg
• vanilla pudding mix
• heavy cream
• white sugar
• vanilla extract
• cranberry
• gingersnap cookie crumbs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) according to package directions and baking pan material.
2. 2 Combine cake mix, water, and egg in a bowl; pour into pan size, shape, and material of your choice. Bake according to package directions and pan size, shape, and material, 24 to 37 minutes. Cool completely, about 1 hour.
3. 3 Meanwhile, place pudding mix in a large bowl; whisk in eggnog for about 2 minutes. Refrigerate pudding until gingerbread cake is cool and ready to assemble trifle.
4. 4 Whip cream in a separate large bowl until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
5. 5 Crumble ½ gingerbread cake into a trifle or large glass bowl. Spread ½ eggnog pudding over cake, then spread ½ whipped cream on top of pudding. Repeat layers with remaining ½ each gingerbread cake, eggnog pudding, and whipped cream. Refrigerate 6 hours to overnight. Sprinkle top with cranberries and cookie crumbs before serving.

By Jen Graham

Ingredients

• ✓ eggnog
• all-purpose flour
• baking powder
• nutmeg
• cinnamon
• sugar
• butter
• egg yolk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Sift flour, baking powder, nutmeg, and cinnamon into a bowl; set aside.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggnog, egg yolks, and vanilla; beat at medium speed until smooth.
4. 4 Gradually beat in flour mixture at low speed until just combined.
5. 5 Drop spoonfuls of dough 1 inch apart onto ungreased baking sheets; sprinkle lightly with nutmeg.
6. 6 Bake cookies in the preheated oven until edges are golden, about 20 minutes.
7. 7 Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Maureen

Ingredients

• ✓ eggnog
• graham cracker crumb
• butter
• white sugar
• cream cheese
• sugar
• all-purpose flour
• egg
• rum
• nutmeg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 To make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined.
3. 3 Press graham mixture into the bottom of a 9-inch springform pan.
4. 4 Bake in the preheated oven for 10 minutes; transfer the pan to a wire rack and allow crust to cool. Increase the oven temperature to 425 degrees F (220 degrees C).
5. 5 While the crust is cooling, make the filling: Combine cream cheese, sugar, eggnog, and flour in a food processor; process until smooth. Blend in eggs, rum, and nutmeg.
6. 6 Pour eggnog mixture into cooled crust.
7. 7 Bake in the preheated oven for 10 minutes. Reduce the heat to 250 degrees F (120 degrees C) and continue to bake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Loosen the sides of the springform pan; let cheesecake cool before removing the rim completely.
8. 8 Enjoy!

By Bill Sinclair

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
• ✓ eggnog
• pecan
• lemon peel
• rum extract
• vanilla extract
• butter
• white sugar
• salt
• all-purpose flour
• bourbon whiskey
• salt
• baking powder
• all-purpose flour
• lemon peel
• vanilla extract
• egg
• butter
• sugar

Instructions

1. 1 To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
2. 2 Beat 1 ¼ cups sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.
3. 3 Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, about 30 to 35 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
5. 5 To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 ½ cups eggnog until smooth.
6. 6 Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
7. 7 Beat 1 ½ cups sugar and 1 cup butter in a bowl until lighter in color and fluffy. Mix in cooled eggnog mixture, 1 ½ teaspoons vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until frosting is fluffy.
8. 8 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Coat the sides with toasted pecans by pressing the nuts onto the sides in small handfuls. Refrigerate until ready to serve.

By Baricat

Ingredients

• ✓ eggnog
• cinnamon
• whipping cream
• powdered sugar
• vanilla extract
• mascarpone cheese
• powdered sugar
• salt
• allspice
• ginger
• baking powder
• cinnamon
• all-purpose flour
• applesauce
• molasses
• white sugar
• egg
• flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with foil. Spray the foil and the sides of the pan with nonstick spray.
2. 2 Place eggs in a large bowl; beat with an electric mixer on high speed for 5 minutes. Gradually beat in sugar, molasses, and applesauce.
3. 3 Stir flour, cinnamon, baking powder, ginger, allspice, and salt together in a separate bowl. Add to the wet ingredients and mix to combine. Spread into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
5. 5 Lay a kitchen towel on a work surface and sprinkle liberally with 1/4 cup powdered sugar, or as needed. Remove cake from the oven and immediately turn out onto the towel.
6. 6 Start at the narrow end and roll the towel and cake together. Let sit until completely cool, about 2 hours. The cake will be sticky, soft, and spongy; it might come off a little on your fingers, but that's okay.
7. 7 Place mascarpone cheese in a medium mixing bowl. Beat with a hand mixer or an electric wire whisk and gradually add vanilla, followed by 1 cup powdered sugar. Slowly add whipping cream and continue to beat until icing becomes light and fluffy. Mix in eggnog.
8. 8 Unroll the cooled cake and gently remove the towel. Spread about 1/2 of the filling over the cake, leaving about 1/2 inch uncovered at the edges. Start at the narrow end and re-roll the cake. As you roll, the filling will shift a little and you may need to remove some if you've put too much on; that's okay, just have a knife handy to scrape off any excess as you roll.
9. 9 Cut into slices. Top with remaining filling and dust with cinnamon and powdered sugar. Or, wrap cake in plastic wrap before slicing, and refrigerate for up to 24 hours before serving.

By LBurns

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