Eggnog is a classic holiday beverage. Whether from the carton or homemade, spiked or non-alcoholic, people have been enjoying this concoction for decades!
Made with made with milk/cream, sugar, whipped eggs* and topped with cinnamon or nutmeg, eggnog is a polarizing drink – some enjoy it and appreciate the distinctive taste and aroma, while others have wiped it from their holiday spread entirely.
Believe it or not, eggnog is not just for drinking. There are several other uses for eggnog that you may enjoy.
“For an easy and tasty dip for all of those cookies around the holidays, beat some cream cheese into your eggnog,” suggests Beaumont chef Ed Gillis. “Add in additional flavoring too – cinnamon, nutmeg or maybe something of your own creation!”
Gillis also offers other suggestions for incorporating eggnog into your recipes – replace the liquid in your muffin or quickbread recipes with eggnog for a punched-up holiday flavor.
Ready to try eggnog in a different way? Try one of these recipes:
- 1 1/3 cups gingersnap cookie crumbs
- 2 tablespoons unsalted butter (1/4 stick), melted, plus more for coating the pan
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 4 (8-ounce) packages cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon fine salt
- 1/2 cup eggnog
- 1 large egg yolk, at room temperature
- 4 large eggs, at room temperature
- Heat the oven to 325°F and arrange a rack in the middle.
- Coat the bottom and sides of a 9-inch springform pan with butter. Place the cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides. Bake until golden brown, about 12 to 15 minutes. Place the crust on a wire rack to cool slightly, at least 15 minutes.
- Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth. With the mixer running, slowly pour in the sugar mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
- With the mixer on low, add the vanilla, nutmeg, and salt and then slowly pour in the eggnog; mix until just combined. Add the egg yolk, then the whole eggs one at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
- Pour the filling into the prepared crust, tap to remove any bubbles, and bake until the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and place on a cooling rack. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours. Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days. To serve, run a knife around the inner edge of the pan, remove the sides, and slice.
Eggnog Ice Cream
- 1 cup whole milk
- 1/4 teaspoon salt
- 7 large egg yolks
- 3/4 cup sugar
- 2 cups chilled heavy cream
- 3 tablespoons dark rum
- 1 teaspoon vanilla
- 1/4 teaspoon freshly grated nutmeg
- Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
- Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg.
- Chill custard, covered, until cold, at least 2 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.
* For concerns about the safety of products made from raw eggs and milk, the U.S. FDA changed or altered the definition of eggnog towards artificial replacements for the large number of eggs traditionally used.