Eggnog Recipes - Cookies, French Toast, Cheesecake & More

There's nothing like a good, cold glass of eggnog at Christmas and/or New Years. Here are some eggnog recipes, including eggnog cookies, cheesecake, and waffles.

Creamy Eggnog Punch

8 cups prepared eggnog

2 tubs (8 oz) Cool Whip French Vanilla Whipped Topping (thawed & divided)

1 tsp. ground cinnamon

2 tsp. rum extract

Ground nutmeg (optional)

1 cup ice cubes

Mix eggnog, 1 tub of whipped topping and cinnamon in large bowl with wire whisk until well blended. Add rum extract and ice cubes. Mix well.

Serve immediately or refrigerate until ready to serve. Top with dollops of remaining whipped topping just before serving. Sprinkle lightly with nutmeg.

Low Fat Eggnog

1 cup "Egg Beaters" (or similar)

6 cups skim milk

2 teaspoons vanilla essence

2 teaspoons rum extract

Sweetener or sugar, to taste

2 x pinch nutmeg, ground

2 x pinch cinnamon, ground

In a medium saucepan (or bowl, if using microwave), heat milk, Egg Beaters and sweetener or sugar. Stir continuously if using the stove, and every minute if using the microwave. Heat & stir until the mixture thickens slightly - enough that it can coat the back of a spoon. Stir in the vanilla essence, rum extract, one pinch of nutmeg & one pinch of cinnamon. Remove from heat (or microwave). Cover with plastic wrap and refrigerate until the eggnog has cooled (3+ hours). Just prior to serving, ladle eggnog into glasses and garnish each with an extra sprinkle of ground nutmeg & ground cinnamon.

Coconut Eggnog Recipe

8 egg yolks

4 cups coconut milk or cream

6 tablespoons white sugar

2 teaspoons vanilla essence

1/2 teaspoon nutmeg, ground

1/4 teaspoon cinnamon, ground

Into large saucepan, pour coconut milk/cream and add white sugar. Heat, but not to boiling, over a medium heat. In a large bowl, beat egg yolks with vanilla essence. Into the bowl, pour about half the coconut milk & sugar mixture. Whisk briskly. Add remainder of the coconut milk & sugar mixture. Pour combined mixture back into large saucepan. Cook over a low heat stirring continuously. Continue stirring until the eggnog thickens slightly. Pour & strain eggnog back into a large bowl. Allow the eggnog to sit and cool until it reaches room temperature. Cover with plastic wrap and refrigerate for 3+ hours or overnight. Just prior to serving, combine the ground nutmeg & ground cinnamon and sprinkle a little of the mixture on top of each glass.

Traditional Eggnog Recipe

12 eggs, separated

6 cups milk

2 cups heavy/ thickened cream

1 1/2 cups sugar

2 teaspoons ground nutmeg

In a large bowl with a mixer, beat egg yolks together with the sugar for about 10 minutes until mixture is firm. Allow mixture to cool in the fridge. 30 minutes before serving stir the milk into the chilled yolk mixture. Stir in 1 1/2 teaspoons ground nutmeg. In a separate bowl, beat the cream with a mixer on high until the cream forms stiff peaks. In another bowl, beat egg whites until stiff peaks form. Gently fold egg white mixture into egg yolk mixture. Gently fold cream into egg mixture. After ladling into cups, garnish with remainder of ground nutmeg.

Diamond Eggnog Recipe

4 1/2 cups milk

4 eggs, separated

1 ( 5 ounce) can sweetened condensed milk

1 tablespoon sugar

1 teaspoon vanilla essence

1/4 teaspoon nutmeg or cinnamon, ground

Using a mixer, beat egg yolks in large bowl for 5 - 10 minutes until thick. A little at a time, add in the milk, condensed milk, sugar and vanilla essence. In a separate bowl, beat the egg whites to stiff peaks. Slowly fold the egg whites into the rest of the mixture. Stir gently. Serve in cups and garnish with ground nutmeg or cinnamon.

Chocolate Eggnog Recipe

8 eggs

3 cups chocolate milk

2 cups milk

1 cup cream

1/2 cup brown sugar

3/4 teaspoon cinnamon, ground

3/4 teaspoon nutmeg, ground

Pinch cinnamon, ground (as garnish)

Pinch chocolate, grated (as garnish)

In large saucepan over medium heat, pour milk and chocolate milk. Heat both milks, but don't boil. In a large bowl, beat the eggs and brown sugar until they are well combined and reasonably thick. When the milk mixture is hot, add approximately half of it to the bowl containing the beaten eggs and brown sugar. Whisk well. Pour all of the egg, sugar & milk mixture back into the large saucepan. Reduce heat to low. Stir continuously until the mixture has thickened. Remove eggnog from low heat. Stir in ground cinnamon and ground nutmeg. Cover with plastic wrap and refrigerate until chilled. Ladle eggnog into individual glasses, and garnish with a little grated chocolate or ground cinnamon.

Christmas Eggnog

12 egg yolks

5 cloves, whole

4 cups milk

4 cups cream

1 3/4 cups sugar

2 1/2 teaspoons vanilla essence

1 teaspoon cinnamon, ground

3/4 teaspoon nutmeg, ground

In a saucepan over low heat, blend milk, cloves, cinnamon, and half a teaspoon of vanilla essence. Keep stirring while mixture heats, and remove from heat just before boiling. In a bowl, mix together the sugar with all egg yolks. Whisk well so that they're light and fluffy. Gently, and a little at a time, pour in milk mixture while continuing to whisk. Transfer mixture back into saucepan over medium heat while continuing to stir. Keep stirring until your eggnog mixture starts to resemble custard. Pour and strain the mixture into a jug, making sure to remove cloves. Stand jug in the fridge for 1 - 2 hours. Gently stir in cream, vanilla, and ground nutmeg. Refrigerate overnight. Serve in cups with a little extra ground nutmeg, baking cocoa, or cinnamon sprinkled lightly on top.

Eggnog French Toast

1/2 cup dairy eggnog

1 egg

4-5 thick slices bread

Powdered sugar or cinnamon sugar

In small bowl, combine egg and egg nog stirring with fork just until egg breaks up.

Dip sliced bread into egg mixture (challah, french bread, or raisin bread all will work). Turn over and allow to sit in egg mixture 2-3 minutes per side.

In skillet, melt 2 T butter and saute each slice over medium heat 2 1/2 min or until golden brown.

Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and a pattie of butter. Add maple syrup, if desired.

Peppermint Egg Nog

1 1/2 cup milk

3 eggs

1 tbsp sugar

1 tsp vanilla extract

1 tsp peppermint extract

A pinch of nutmeg

Combine ingredients until egg yolks are not floating and are well mixed in.

Eggnog Cheesecake

2 (8 oz.) cream cheese

2 c. egg nog

2 c. milk

2 pkgs. French vanilla pudding

1/8 tsp. nutmeg

Mix together, adding 1 cup of egg nog at a time. Pour into graham cracker crust.

Eggnog Cookies

1 c. butter, softened

2 c. sugar

1/2 tsp. nutmeg

1 c. egg nog

1 tsp. baking soda

5 1/2 c. flour, approximate

Combine butter and sugar; cream until fluffy. Add egg nog, nutmeg, baking soda; mix well. Add enough flour to make stiff dough. Roll into ball and chill. Divide in half. Roll out to 1/8 inch on floured surface. Cut with cookie cutters. Bake at 375 F on greased cookie sheet 6 - 8 minutes. Can sprinkle with colored sugar. Makes 9 dozen.

Also for your holiday enjoyment, see:

Christmas Candy Recipes - Fudge & Peanut Brittle

Christmas Cookie Recipes