Tasty Eggnog Recipes
I always get excited when I am at the grocery store and I notice Eggnog for sale. I know that this means the Holidays are upon us and the taste of Eggnog is one to remember. Do you ever wonder why Eggnog is only sold around Christmas…I do. I did some reading online and found that Eggnog seems to be a winter beverage and only a few select stores will carry it year round. The most popular times of year to drink Eggnog of course are Thanksgiving, Christmas and New Years.
Eggnog is made of: milk (or cream) , sugar, nutmeg, and eggs. traditional modern Eggnog does not contain raw eggs. Many people like to make mixed drinks using alcohol and Eggnog. My husband prefers his eggnog with a splash of milk. I prefer my Eggnog thick and creamy right out of the jug.
With the Holidays upon us I figured I would share some yummy Eggnog recipes I found while doing some research online. Enjoy!
The “Best” Eggnog (Make your own!)
Recipe from Teenyblessings.wordpress.com
4 beaten egg yolks
2 cups milk
1/3 cup sugar
1 cup whipping cream
Ground nutmeg
Mix the egg yolks, milk, and sugar in a large saucepan. Cook and stir over medium heat until mixture gets slightly sticky. Remove from heat. Submerge pan in sink or bowl of ice water and stir for 2 minutes. If you wish, stir in whipping cream, 2 tablespoons bourbon, 2 tablespoons rum, and vanilla. Chill for at least 4 hours. Sprinkle each glass with nutmeg.
Eggnog Bread Recipe
Recipe from: Egg-nog.info
3 cups all-purpose flour
1/2 cup sugar
4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 beaten egg
1 3/4 cup canned or dairy egg nog
1/2 cup cooking oil
1/2 cup chopped pecans
1/2 cup golden raisins
1/2 cup sifted powdered sugar
2 to 3 teaspoon egg nog
In a large mixing bowl, stir together the flour, sugar, baking powder, salt and nutmeg. Combine the egg, eggnog and oil; add to the dry ingredients, stirring just until combined. Stir in the nuts and raisins. Turn into a greased 9x5x3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes. Cover with foil after 50 minutes if bread browns too quickly. Cool in pan for 10 minutes. Remove bread from pan; cool on a wire rack. Wrap bread; store overnight. To serve, stir together powdered sugar and enough eggnog to make of drizzling consistency. Drizzle over bread.
Makes one loaf. 16 servings.
Eggnog Cheesecake 
Recipe from: Eggnogworld.com
Crust:
1 cup Graham Cracker Crumbs
1/4 cup Sugar
1/4 tsp Ground Nutmeg
1/4 c Butter, melted
Filling:
1 Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/4 cup Sugar
1 cup Eggnog
1 cup Whipping Cream, Whipped
1 tsp of vanilla
Directions:
Combine crumbs, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm and ready to serve.
Garnish with nutmeg if desired.
Eggnog French Toast 
Recipe from: Allrecipes.com
2 eggs, beaten slightly
1 1/2 cups eggnog
1 1/2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
12 slices French bread
Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked.
Serve immediately.
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I’ll be over for some egg nog french toast! Sounds delish.