Egg nog is pretty incredible stuff, in my humble opinion. It is delicious. It is delicious. Did I mention that it is delicious? Behind pumpkin, it is my second favorite flavor of all time. Best part about egg nog? It is incredibly healthy and nourishing if you make it yourself.
I have found that you can replace milk with egg nog in many recipes and the results are fantastic. The only trouble I have had making this substitution is where there is chocolate involved. The chocolate tends to overpower the egg nog, making it less noticeable. No bueno.
Here are three of my favorite egg nog recipes along with several recipes which I have successfully used egg nog in. I am also linking to some of my favorite egg nog recipes from fellow bloggers. Enjoy! And remember, egg nog can be enjoyed year round!
Homemade Egg Nog
- 4 cups whole milk (raw milk is best)
- 4 cups cream
- 12 egg yolks (from free range chickens or organic if possible)
- 3/4 cup pure maple syrup
- 2 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 2 tsp. vanilla bean paste or pure vanilla extract
Combine all ingredients in a blender and blend until smooth. If using for baking, you can use immediately. If you are planning on drinking, chill in the refrigerator for at least 4 hours before serving. This helps the flavors merry.
Coconut Egg Nog
- 8 egg yolks
- 4 cups coconut milk
- 1/3 cup pure maple syrup OR ¼ cup honey
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
Combine all ingredients in a blender and blend until smooth. If using for baking, you can use immediately. If you are planning on drinking, chill in the refrigerator for at least 4 hours before serving. This helps the flavors merry. Top with some freshly grated coconut for added zip!
Coquito (Puerto Rican Egg Nog)
- 1 large can evaporated milk
- 1 pint heavy whipping cream – whipped into whipped cream
- 4 egg yolks
- 1/4 tsp. ground cinnamon
- 1 tbsp. vanilla bean paste of pure vanilla extract
- 1 1/2 can cream of coconut
- 1 1/4 c. rum
Combine all ingredients in a blender and blend until smooth. Chill in the refrigerator for at least 4 hours before serving. This helps the flavors merry.
Egg Nog Pancakes
- 1 1/2 cups flour of your choice of gluten free baking mix (I like to use Bob’s Red Mill in this recipe)
- 1 tbsp. honey
- 2 1/2 tsp. baking powder
- 1 cup egg nog
- 1/2 whole milk, coconut milk, or rice milk (unsweetened)
- 2 tbsp. butter
- 1 egg
- 1/8 tsp. cinnamon
- 1/8 tsp. nutmeg
- Stir together the dry ingredients, then blend in the wet ones until you have a nice thick batter.
- In a greased skillet or frying pan over medium heat, pour in about a quarter cup of batter per pancake (adjust for the size you want). When they start to bubble on top, flip them over until cooked through.
You can make about 6 big pancakes or 12 small pancakes with this recipe.
Egg Nog Oatmeal
- 1/4 cup oats
- 1/4 cup eggnog
- 1/4 cup water
- 1/2 of a medium banana
- 1 tbsp. honey
- 1/4 tbsp. vanilla bean paste or pure vanilla extract
- Nutmeg to grate
- Walnuts or almonds, optional
- In a pot over low heat combine oats, water, eggnog, and half of a banana. Let warm on low heat for five minutes. Turn up to medium and stir regularly.
- Add honey, several healthy grates of nutmeg, vanilla and walnuts/almonds.
- Keep stirring until most of the liquid is absorbed.
- Remove from heat and put in a bowl.
- Top with a bit more nutmeg.
- Serve hot!
Egg Nog Mousse
- 2 cups egg nog
- 3 large egg yolks
- 2 tbsp. brown sugar
- 1 ¼ cups heavy cream, whipped
- 1/3 oz gelatin (not jello but gelatin)
- In a large bowl set over a pot of simmering water over medium heat, whisk together egg nog, egg yolks and brown sugar. Continue whisking, vigorously, until mixture has tripled in volume and is very hot.
- Meanwhile, soften gelatin in hot water according to package directions, for about 2 minutes. Squeeze out excess water and thoroughly whisk in to egg nog mixture. Float bowl in a sink partially filled with cold water and allow mixture to cool to room temperature.
- Whip cream until it is stiff. Fold 1/3 of the cream into the eggnog mixture with a rubber spatula (this is to lighten the mixture), then fold in remaining 2/3.
- Spoon into individual dessert dishes or into one large decorative bowl.
- Refrigerate until set; several hours or overnight.
- Garnish with extra whipped cream and chocolate shavings if desired.
Mini Eggnog Doughnut Muffins
(48 mini muffins or 12 regular muffins)
Adapted from King Arthur Flour Recipes
For the Muffin:
- 1/4 cup butter, at room temperature
- 1/4 cup coconut oil
- 1/4 cup honey
- 1/3 cup maple syrup
- 2 large eggs
- 2 2/3 cups flour (I use sweet rice flour or Bob’s Red Mill gluten free baking mix)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/4 tsp. ground nutmeg
- 3/4 tsp. salt
- 1 tsp. vanilla bean paste or pure vanilla extract
- 1 cup eggnog
For the Glaze:
- 2 tablespoons butter, melted
- 3/4 cups honey
- 1/2 cup eggnog
- 3/4 tsp. vanilla bean paste or pure vanilla extract
- 1/8 tsp. cinnamon
- 1/8 tsp. ground nutmeg
- Preheat the oven to 350°F. Lightly grease 2 mini muffin pans or 1 regular muffin pan. Set aside.
- In a large bowl, using a mixer, cream together the butter, oil, honey and maple syrup until smooth. Add the eggs, beating to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and vanilla.
- Add the dry ingredients into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pans, filling the cups nearly full. Bake the muffins for 10-12 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven, and let them cool for a couple of minutes.
- To make the glaze, combine butter, honey, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk until smooth. Dip the tops of each muffin into the glaze and let cool on a wire cooling rack until glaze sets up.
Egg Nog Holiday Bread
- 3 cup flour of your choice (whole wheat blended with sweet rice flour is a nice combo)
- 1/3 cup honey
- 1 tsp. baking powder
- 1 tsp. sea salt
- 1/2 tsp. nutmeg
- 1 1/2 cups egg nog
- 1/4 cup melted butter
- 1 egg
- (3/4 c. nuts or dried fruit- optional)
- Sift flour, baking powder, salt and nutmeg.
- Combine honey egg nog, egg and melted butter.
- Stir in dry ingredients.
- Add nuts or fruit.
- Pour into 2 greased bread pans.
- Bake at 350 degrees for 1 hour to 1 hour and 10 minutes.
And here are a few of my favorite recipes from around the blogsphere!
- Egg Nog Crème Brule from Bouffe e Bambini. This looks divine!
- Pumpkin Eggnog from The Purposed Heart
- Pumpkin Eggnog Martini from Recipe Girl
- Egg Nog French Toast with Egg Nog Syrup from Real Mom Kitchen. My goodness…that is all.
- Egg Nog Bread Pudding with Bourbon Cranberries from Baking Bites. I adapted this to suit our nutritional lifestyle and it came about great with gluten free bread!
- Apple Egg Nog Bread Pudding with Raisins and Walnuts from Cinnamon Girl. Again, this works well with gluten free bread.
Just in case you are a history buff, here is a brief history of Egg Nog courtesy of What’s Cooking America.
Eggnog literally means eggs inside a small cup. It is used as a toast to ones health. Nog is an old English dialect word (from East Anglia) of obscure origins that was used to describe a kind of strong beer (hence noggin). It is first recorded in the seventeenth century. Eggnog, however, is first mentioned in the early nineteenth century but seems to have been popular on both sides of the Atlantic at that time. An alternative British name was egg flip.
It all began in England, where eggnog was the trademark drink of the upper class. “You have to remember, the average Londoner rarely saw a glass of milk,” says author/historian James Humes (July 1997, “To Humes It May Concern”), former speech writer and adviser to four presidents. “There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry.” But it became most popular in America, where farms and dairy products were plentiful, as was rum. Rum came to these shores via the Triangular Trade from the Caribbean; thus it was far more affordable than the heavily taxed brandy or other European spirits that it replaced at our forefather’s holiday revels.”
An English creation, it descended from a hot British drink called posset, which consists of eggs, milk, and ale or wine. The recipe for eggnog (eggs beaten with sugar, milk or cream, and some kind of spirit) has traveled well, adapting to local tastes wherever it has landed. In the American South, bourbon replaced ale (though nog, the British slang for strong ale, stuck). Rich, strong eggnog — the richer and stronger, the better — is no stranger to holiday celebrations in New Orleans, and at this time of year the drink takes its place alongside syllabubs on the traditional southern table. (Syllabub is a less potent mixture than eggnog but just as rich. Made with milk, sugar and wine, it straddles the line between drink and liquid dessert.)
Eggnog goes by the name coquito in Puerto Rico, where, not surprisingly, rum is the liquor of choice (as it is these days for many eggnog lovers in the U.S.). There the drink has the added appeal of being made with fresh coconut juice or coconut milk. Mexican eggnog, known as rompope, was created in the convent of Santa Clara in the state of Puebla. The basic recipe is augmented with a heavy dose of Mexican cinnamon and rum or grain alcohol, and the resulting drink is sipped as a liqueur. In Peru, holidays are celebrated with a biblia con pisco, an eggnog made with the Peruvian pomace brandy called pisco.
The Germans make a eggnog or rather egg soup with beer (Biersuppe). Here in Iceland, we do have a soup here that resembles eggnog somewhat but there is no alcohol in it. It is served hot as a dessert. Other than that, we have nothing that resembles eggnog and no eggnog traditions.