he melted chocolate and if using, the hazelnuts.
Add the
1/4 cups of eggnog, then stir this into the
mooth.
Beat in the eggnog, milk, pudding mixes, rum extract
old water until hydrated. If using sheet gelatin, gently squeeze any
r brandy, if you're using it.
Whisk the flour
ilk and 1 cup of eggnog until smooth. Bring 3 cups
up milk and 1 cup eggnog until smooth. Bring remaining milk
ix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg
Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Brew the shot of espresso, then add to mug. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle nutmeg on top of the foam.
ix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1
In meduim saucepan combine pudding mix, 1/4 tsp nutmeg, and eggnog; mix well.
Cook over medium heat until thick and bubbly.
Remove from heat and stir in rum (if using); cool thoroughly.
Beat until smooth; fold in whipped cream.
Spoon into pie shell.
Dust with additional nutmeg to make it look nice.
Chill at least 4 hours.
bsp of sugar and the eggnog. Using an electric hand mixer, whip
Mix rum, ice cream and eggnog together.
If not using right away, keep in the refrigerator until ready.
Just before serving, shake or beat until frothy.
Sprinkle with nutmeg.
stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir
sugar cocoa powder, and salt. Using a pastry blender, cut in
ggs together in a bowl using an electric mixer on low
To make the Eggnog Latte:.
Combine cold eggnog with cold whole milk
if desired.
For the eggnog french toast--arrange the bread
Gradually stir in 1 cup eggnog. Heat over low heat, stirring
/4 cup of the eggnog in a saucepan. Squeeze out