Place coffee, eggnog and whipped topping (Cool Whip) in a large bowl and whisk until smooth.
Add rum and stir until blended.
Chill before serving.
To serve, garnish each cup with whipped cream and grated nutmeg, if desired (also can use cinnamon sticks).
In a large mixing bowl, combine hot water and instant coffee. Stir until dissolved.
Add eggnog, brown sugar and cinnamon.
Beat with mixer until sugar is dissolved.
Chill thoroughly.
At serving time, in small mixing bowl, beat whipping cream, powdered sugar and vanilla until soft peaks form.
Pour eggnog mixture into 4-ounce cups or glasses.
Top with whipping cream.
Sprinkle with instant coffee.
Makes 8 to 10 (4-ounce) servings.
Dissolve the instant coffee granules in the hot water and let cool.
Combine the coffee, eggnog, and brandy if using; mix well.
Add chocolate syrup, and cover and chill thoroughly.
Fold in whipped cream just before serving.
Garnish with grated semisweet chocolate if desired.
Soften gelatin in cold coffee.
Dissolve in hot coffee.
Add sugar, stir to dissolve.
Pour in slowly well-beaten egg yolks. Chill until consistency of unbeaten egg whites.
Add flavoring. Whip cream.
Fold in.
Beat egg whites with salt; fold in.
Spoon into pie shell.
Chill until set.
Garnish with shaved chocolate.
Add sugar to boiling water and stir until dissolved.
Let come to a boil.
Remove from heat; add coffee and stir well.
Let stand 15 minutes.
Let drip through 2 thicknesses of wet cheesecloth in a strainer.
Let cool.
Beat egg yolks; stir in coffee syrup slowly.
Add milk and blend well.
Fold in well beaten egg whites. Pour into punch bowl.
Serve in punch cups.
Sprinkle with nutmeg.
Serves 40.
In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, also forming stiff peaks.
In a large bowl, beat egg yolks until lemon colored.
Gradually beat in coffee, salt, vanilla, milk and 3/4 cup water.
Stir in egg whites mixture and whipped cream; mix well.
Serve well chilled with chocolate sprinkled over each serving.
Yields 12 servings.
Advance preparation:
Stir milk into beaten egg yolks.
Add the 1/4 cup sugar, instant coffee granules, vanilla and salt. Cook over medium heat, stirring constantly, until mixture coats a metal spoon.
Chill mixture thoroughly.
asket to fit coffee maker.
Pour cold
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
Combine the ground coffee and water and let soak overnight.
Strain the coffee grounds (keeping the water!).
Combine the blender ingredients in a blender (adding desired amount of ice if you want) until blended well.
If you don't use ice in the blender, serve over ice.
Variations:.
Substitute an ice cream sandwich or two instead of milk.
Substitute frozen soy milk for ice and milk.
Add a little Kahlua or Baileys.
bsp of sugar and the eggnog. Using an electric hand mixer
Whisk together eggnog, coffee, and whiskey in a punch bowl until well blended.
Whip the cream in a large mixing bowl until it forms soft peaks. Lightly fold the whipped cream into the eggnog mixture.
Float scoops of coffee ice cream in the eggnog. Sprinkle with nutmeg to serve.
Chill large punch bowl and stir in eggnog, coffee and bourbon. In medium bowl with mixer at medium speed, beat cream just until soft peaks form.
Fold into eggnog mixture.
Place ice cream balls on top and sprinkle lightly with nutmeg.
Serve at once.
Makes 15 cups.
Scoop up about 10 large ice cream balls.
Place on jelly roll pan and freeze.
Refrigerate eggnog.
Place coffee in filter in brew basket of coffee maker; sprinkle with nutmeg.
Place sugar in empty pot of coffee maker.
Add 2-1/2 cups cold water to coffee maker; brew.
When brewing is complete, stir in eggnog.
Pour into 4 cups.
Serve immediately, topped with dollops of the whipped topping.
Sprinkle lightly with additional nutmeg, if desired. Enjoy!
Scoop the ice cream into a pan over low heat. Stir in the eggnog and coffee; and heat until warm, about 3 minutes. Pour into four glass or ceramic mugs. Top each with 1 tablespoon whipped topping and sprinkle with nutmeg. Serve immediately.
edium speed.
Beat in eggnog, sour cream, rum extract and
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Stir eggnog, chocolate syrup, coffee liqueur, and peppermint extract together in a large bowl with a whisk until smooth. Fold whipped topping through the eggnog mixture.
Combine all ingredients in a blender.
Blend at high speed until mixture is frothy and instant coffee is dissolved.
Makes 2 servings.
Recipe may be doubled.
To make the Eggnog Latte:.
Combine cold eggnog with cold whole milk