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4 Crowd Pleasing Eggnog Recipes

It’s almost Christmas, which also means it’s time for eggnog!

If you’re like me, and you can’t get enough eggnog, here are some variations on the Christmas staple that are sure to be crowd pleasers.

A special thanks to our friends at Better Homes and Gardens for these incredible recipes!

Eggnog Punch

Ingredients:

  • 1 3/4 – 2 quarts French vanilla or cinnamon ice cream
  • 2 quarts dairy eggnog or canned eggnog, chilled (8 cups)
  • 1 liter cream soda, chilled
  • Peppermint sticks, cinnamon sticks, and/or candy canes (optional)
  • 1/8 teaspoon ground cinnamon

Directions:

  1. Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.

 

Hot Coffee Latte Eggnog

Ingredients:

  • 3 eggs, lightly beaten
  • 2 cups whole milk
  • 1 cup whipping cream
  • ½ cup coffee liqueur (4 ounces)
  • 2 tablespoons honey
  • 1 tablespoon instant espresso coffee powder or 4 teaspoons instant coffee crystals
  • Whipped cream (optional)
  • Ground cinnamon
  • 8 long cinnamon sticks (optional)

Directions

  1. In a large heavy saucepan stir together eggs, milk, whipping cream, coffee liqueur, honey, and espresso powder. Cook and stir over medium heat for 20 to 25 minutes, or until milk mixture just coats a metal spoon; do not let boil. (Milk mixture should register 170 degrees F on an instant-read thermometer.)
  2. Pour the hot eggnog into heatproof glasses or coffee cups. If desired, top with whipped cream. Sprinkle with cinnamon and, if desired, serve with cinnamon sticks.

From the Test Kitchen

ALCOHOL-FREE COFFEE LATTE EGGNOG:

Prepare as above, except omit the coffee liqueur and increase the milk to 2-1/2 cups.

 

Peppermint-Eggnog Punch

Ingredients:

  • 1 quart peppermint ice cream
  • 1 quart dairy eggnog or canned eggnog
  • 1 cup rum (optional)
  • 1 – 2 10 ounce bottles (1-1/4 to 2-1/2 cups) ginger ale, chilled
  • Additional peppermint ice cream (optional)
  • Peppermint sticks (optional)

Directions:

  1. Place ice cream in a large chilled bowl; stir until softened. Gradually stir in eggnog. If desired, stir in rum.
  2. Transfer to a punch bowl; add desired amount of ginger ale to reach desired consistency. If desired, top each serving with additional peppermint ice cream and peppermint sticks. Makes 18 (4-ounce) servings.

 

Berry Eggnog Punch

Ingredients:

  • 1 12 ounce can frozen cranberry-raspberry juice concentrate, thawed
  • 1 quart dairy eggnog, chilled
  • 1 12 ounce can lemon-lime carbonated beverage, chilled
  • ½ cup whipping cream, whipped
  • Nutmeg
  • Fresh raspberries (optional)

Directions:

  1. Combine cranberry-raspberry juice and eggnog in a pitcher. Carefully add lemon-lime beverage. Dollop each serving with some of the whipped cream. Sprinkle with nutmeg. Top with a fresh raspberry, if desired. Makes 14 (4-ounce) servings.

 

Which of these would you like to try? Alternatively, what other holiday treats do you enjoy? Let us know in the comments below!

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