Sift and stir flour, sugar, baking powder, and nutmeg together in a bowl. Whisk eggnog, milk, egg, and oil together in a separate bowl. Pour eggnog mixture into flour mixture and stir until batter is moistened and slightly lumpy.
Heat a lightly oiled griddle over medium-high heat, about 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Make eggnog creme anglaise: in med saucepan,
Beat the egg yolks with electric mixer until thick and almost white. Continue beating and add in the granulated sugar, cognac and brandy.
Fold in 3 quarts heavy cream and 6 egg whites that were whipped until soft peaks formed.
In another bowl, beat 6 egg whites very stiff. Gradually add to it the powdered sugar, then fold this mixture into the eggnog.
In another bowl, whip 3 cups heavy cream until barely holds its shape.
Blend this mixture into the eggnog with a rubber spatula.
Let eggnog \"rest\" 12 to 14 hours before serving.
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
ilk and 1 cup of eggnog until smooth. Bring 3 cups
up milk and 1 cup eggnog until smooth. Bring remaining milk
Let butter, eggs and eggnog stand at room temperature 30
ins, until thick and creamy. Gradually pour in the eggnog, stirring slowly
stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir
Beat egg whites separately; set aside.
Beat egg yolks until thick, then fold in egg whites.
Add 1 cup of sugar, milk and rum. Beat heavy cream until thick and add to mixture.
Add the store-bought eggnog.
if desired.
For the eggnog french toast--arrange the bread
Pour eggnog into a shallow bowl, and add grated orange and cinnamon.
Dip bread slices into the eggnog mixture, turning to coat both sides.
Melt 2 tablespoons of the butter in a skillet over medium-high heat; add 2 or 3 slices of bread and fry until golden brown on both sides.
Repeat with remaining bread and butter.
Serve warm with powdered sugar, maple syrup, compote, or all three!
Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
Cream together on low speed butter, sour cream and sugar until light and fluffy. Beat in eggs. Sift together dry ingredients. Combine eggnog and rum. Alternately add eggnog mixture and dry ingredients to butter and sugar until all are combined. Batter will be very thick. Pour half of batter into greased and floured Bundt pan. Spread cherries on top of batter and top with remaining batter. Bake at 325\u00b0 for 90 minutes. Cake is done when golden brown and sides pull away from pan. Do not underbake.
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or
Place frozen ice cream in a punch bowl; pour mixture of eggnog and milk over ice cream; stir a little.
When serving a cup, add Cool Whip and a dash of nutmeg.
Eggnog will be thick like a milk shake.
n three additions with the eggnog in two addtions, beginning and
Mix Chambord and Eggnog in an on-the-rocks glass.
If the mood hits you, top with chocolate shavings, nutmeg, or even a fresh raspberry if your eggnog is thick enough.