Subscribe
to the E-Star!

Mixing it up with eggnog

Cooking with Cathie

Cathie Campbell

(Updated: Thursday, December 08, 2011, 4:51 PM)

Eggnog seems to be one of those beverages that people either love or hate. But it isn't really that simple, as there are so many variations in recipes that some are treasured and others are shunned.

Some recipes utilize uncooked eggs (can potentially be a health issue), and some require the eggs to be cooked, while others don't call for any eggs at all. There are eggnogs with alcoholic beverages added, such as rum and others that use flavorings and extracts. Some eggnogs are whipped and foamy and others are thick and rich.

So, unless you are 100% certain that you hate all forms of eggnog, perhaps you might find a recipe here that is more to your liking. If you like the flavor but don't like to drink eggnog, then consider using it as an ingredient in your holiday baking, such as in breads, cakes or cookies. And if you are a loyal eggnog fan, may you hopefully find a favorite or two to add to your collection.

Homemade eggnog

This recipes calls for cooking the egg yolks and does not utilize the whites. You can freeze the whites for later use or use them in another recipe while fresh.

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1-1/2 cups sugar
• 2-1/2 cups light rum
• 4 cups light cream
• 2 teaspoons vanilla
• 1/2 teaspoon ground nutmeg

1. Combine milk, cloves,-1/2 teaspoon vanilla and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight before serving.

Chocolate eggnog truffles

If you don't care about making your own eggnog, but like to create treats with the store-bought kind, these truffles are very tasty.

• 1/3 cup prepared eggnog
• 1/4 cup butter
• 1/2 teaspoon rum flavoring
• 1/4 teaspoon ground nutmeg
• 2 cups milk chocolate chips
• Powdered sugar
• 12 ounces almond bark
• Ground nutmeg, if desired

1. Line large baking sheet with waxed paper; set aside. Combine eggnog, butter, rum flavoring and 1/4 teaspoon nutmeg in 2-quart saucepan. Cook over medium-low heat until butter is melted (4 to 5 minutes). Add chocolate chips; continue cooking, stirring constantly, until chips are melted and mixture is smooth (2 to 3 minutes). Cover; refrigerate until firm (at least 2 hours).
2. Dust hands with powdered sugar. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft. Repeat dusting hands with powdered sugar to make shaping easier, if necessary.) Place balls onto prepared baking sheet; refrigerate until firm (at least 1 hour).
3. Meanwhile melt candy coating in deep 1-quart saucepan over low heat; stir until smooth (8 to 10 minutes). Remove from heat; cool 10 minutes.
4. Place 1 truffle at a time into candy coating. Use small spoon to coat truffle; immediately remove and place onto waxed paper. (Work quickly so truffles do not melt.) Sprinkle with nutmeg, if desired. Repeat with remaining truffles. Let cool 30 minutes. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
5. Recipe tips: When placing dipped truffle onto waxed paper, swirl the top to create a decorative design on truffle. Spiral candy forks are available at cake and candy decorating stores and are made for dipping candies.
   
   Stir together-1/2 cup powdered sugar and 1 teaspoon ground nutmeg in small bowl. Roll truffles in powdered sugar mixture rather than dipping in candy coating.
   
   Do not substitute low fat eggnog for regular eggnog in this recipe. Truffles are meant to be rich and creamy.

Eggnog snickerdoodles

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups plus 5 tablespoons sugar, divided
• 1 egg
• 1 teaspoon rum extract
• 1/2 cup evaporated milk
• 1/2 cup French vanilla nondairy creamer
• 5-1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg

Icing:

• 1 cup confectioners' sugar
• 5 to 6 teaspoons refrigerated French vanilla nondairy creamer

1. Preheat oven to 350. In a large mixing bowl, cream the butter, shortening and 2 cups sugar. Beat in egg and rum extract. Combine milk and creamer, set aside. Combine flour, salt and baking soda. Gradually add to the creamed mixture alternating with the milk mixture.
2. In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1 inch balls, roll in nutmeg mixture. Place 2 inches apart on ungreased cookie sheet, flatten slightly. Bake in preheated oven for 10 to 12 minutes until lightly browned. Cool for two minutes before removing to wire rack.
3. Combine icing sugar and creamer. Pipe snowflake designs on cookies. Makes about 7-1/2 dozen.

Eggnog quick bread

• 2 eggs, beaten
• 1 cup eggnog
• 1/3 cup sour cream
• 2 teaspoons rum-flavored extract
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

1. Preheat oven to 350. Grease bottom only of 9-by-5-inch loaf pan or three 3-by-5-inch loaf pans. Blend together the eggs, eggnog, sour cream, rum extract, sugar, vanilla and butter.
2. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and combine just enough to wet all the dry ingredients. Pour into prepared pans.
3. Bake bread in large pan for 40 to 65 minutes or until a test stick inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 45 minutes. Cool for 10 minutes and remove from pan(s). Cool completely on a rack, wrap tightly and store in refrigerator.