Eggnog for U and Me

           Christmas time is here, by golly, crack out the eggnog and let get jolly!

 Ok, by a show of hands, how many of us have actually prepared their own, from scratch, eggnog (no, opening a carton of the commercially made stuff and then drinking it does not count as preparing it) and then consumed a drink that contains raw eggs, cream, sugar and rum or brandy? Surprisingly many more people than you might think. While delicious despite the juxtaposition of slightly weird ingredients, eggnog has been served as a holiday libation between Thanksgiving and New Years for hundreds of years.    

         Loosely translated eggnog means to “egg inside a cup”. Food historians believe it evolved from an English drink called a posset. The posset contained eggs, cream and wine or other spirits. Once transplanted to America a new and improved version contained rum instead of wine. In Colonial America, rum was commonly called “grog”, so the name eggnog is probably some form of the phrase, “egg-and-grog”, which morphed into egg’n’grog and then to the present day eggnog. When you drink eggnog the custom it to propose a toast before each glass to the health of the people you’re sharing the drink with. I’ve found however, after a few glasses of spiked variety, the people I party with will toast to almost anything.

While not such a big fan of the drink all by itself, I LOVE incorporating its full bodied sweet taste in all kinds of fun and unusual holiday recipes. The following recipes all use the commercially made eggnog and I suggest you do the same unless you make your eggnog especially for the recipe your about to use it in. I’ve included one recipe for homemade Eggnog but quite frankly, I find the commercial variety so much more convenient to use.


4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. Serves 4.

From Alton Brown, the Food Network


1 1/2 cup graham cracker crumbs
3 tablespoon melted butter
2 tablespoon sugar

1/2 teaspoon nutmeg


2 (8 oz.) pkgs. cream cheese
1 cup eggnog
1 teaspoon vanilla
3/4 cup sugar
3 eggs
1 tablespoon rum

ground nutmeg for garnish

Crust: Butter 9 inch spring form pan and pat crumb mixture over bottom and up 1 inch of sides. Chill. Preheat oven to 350 degrees. In the bowl of an electric mixer beat the cream cheese until very smooth. Add the eggnog gradually, beating constantly. Add sugar and vanilla. Mix well. Add the eggs one at a time, blending well after each addition. Do not overbeat. Stir in the rum. Pour the batter into the prepared crust and sprinkle the top lightly with nutmeg. Bake until top of cake is dry to the touch about 45-50 minutes. Cool at room temperature for 1 hour. Loosen the sides of the cheesecake with a knife. Chill several hours before serving. Serves 10.

 submitted by Richard Marcuchi


1 quart eggnog
1 pint vanilla ice cream, softened
2 cup (16 oz. total) 7-Up or Sprite, chilled

In a punch bowl combine the eggnog and ice cream. Slowly add the 7-Up or Sprite. Sprinkle the top with nutmeg. Makes about 16 (4 ounce) servings. This recipe can be doubled or tripled.


1 pkg. yellow or butter cake mix
2 eggs
1 1/2 cup eggnog
1/4 cup melted butter
1/2 teaspoon nutmeg
1/2 teaspoon rum extract


1 sm. pkg. vanilla pudding (not instant)
2 cup eggnog
1/2 teaspoon rum extract


1 1/2 to 2 cartons ready made cream cheese frosting

1/2 cup chopped pecans


Preheat oven to 350. Grease and flour 2 9 inch round cake pans and then line them with wax paper. Combine all the ingredients in a large mixing bowl. Beat 4 minutes. Pour the batter into pans. Bake at 375 degrees for 30 minutes. Cool 10 minutes. Turn out onto a cake rack and cool thoroughly. While the cake is cooling combine the pudding mix and eggnog in a saucepan and cook, according to the directions until thickened. Add the rum extract, mix to combine and cool.

To assemble, spread cooled eggnog filling between the layers. Frost with cream cheese frosting and sprinkle the pecans on top. Dust the top with nutmeg. Refrigerate. Serves 10 to 12.


This recipe can be completely assembled the night before and then baked in one batch in the oven.

4 cups purchased eggnog
4 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)

1/4 cup (1/2 stick) unsalted butter, melted
Powdered sugar

Grease a 9X13 baking pan. In a bowl combine the eggnog, eggs, nutmeg and cinnamon. Whisk to combine. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight. Preheat oven to 450. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates . Dust generously with powdered sugar and then top with sliced strawberries. Serves 8

Modified from Bon Appétit  December 2001



2 eggs, beaten

1 cup eggnog

2 teaspoons rum flavored extract

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup butter, softened

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Preheat oven to 350. Grease bottom only of a 9×5 inch loaf pan, or three 3×5 inch loaf pans. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator. 1 loaf serves 6 to 8.



5 cups chocolate milk

4 cups eggnog*

1 cup whipping cream, divided

2 tablespoons instant coffee granules

2 1/2 teaspoons vanilla extract

1 teaspoon rum extract

In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through. Remove from the heat; stir in extracts. In a small mixing bowl, beat remaining cream until stiff peaks form. Dollop over eggnog.

This recipe was tested with commercially prepared eggnog. Serves 10


1/4 cup dried blueberries

1/4 cup chopped dried cherries

1/4 cup dried cranberries

2 tablespoons brandy or rum

3 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon nutmeg

1 cup butter, softened

2 cups white sugar

3 eggs

1 teaspoon vanilla

1 cup eggnog

2 tablespoons brandy or rum

2 tablespoons water

3/4 cup white sugar

In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy or rum. Soak for 15 minutes. Preheat oven to 325. Grease and flour a bunt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.

In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan. Bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.

In a small bowl, mix together brandy or rum, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving. Serves 8 to 10

Modified from a recipe from


This recipe doesn’t actually use eggnog, but they have an eggnog taste. You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum.”

3/4 cup butter, softened

1/2 cup white sugar

1/4 cup packed brown sugar

1 egg

1/2 teaspoon vanilla extract

2 cups flour

1/4 teaspoon salt

1/4 cup butter

1 cup confectioners’ sugar

1 tablespoon rum

1 pinch ground nutmeg

Preheat the oven to 350. In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.

Bake for 12 minutes in preheated oven. Cool completely.

In a small bowl, mix together 1/4 cup butter, confectioners’ sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container. 3 1/2 to 4 dozen.


6 Comments (+add yours?)

  1. Babygirl
    Dec 15, 2010 @ 17:56:44

    LOVE the recipes… nice post


  2. Trackback: 2010 in review « Cuisine by Eileen

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