Skip store bought eggnog this holiday season and make your own homemade eggnog on the stove top. This easy nonalcoholic eggnog recipe yields the creamiest, richest eggnog you can imagine. It’s the perfect drink for any holiday occasion!
Eggnog
Eggnog Cookie Dough Bark #ChristmasSweetsWeek
A sweet treat, perfect for a Holiday themed party, a dessert, or just because you’re looking for something different to do with the eggnog, this Eggnog Cookie Dough Bark is a sure fire hit. With a sweet homemade (eggless) cookie dough layer sandwiched between two thin layers of eggnog flavored, white chocolate bark- it’s bound to become a new favorite holiday-themed dessert.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
Cranberry Donut Bread Pudding
Quick & easy, but holiday themed, this Cranberry Donut Bread Pudding is just what the chef ordered. It’s an easy breakfast or brunch, and your family would be hard pressed to believe you that it’s studded with seasonal favorites.
Gingerbread Eggnog Milkshakes
A creamy, dreamy dessert- these Gingerbread Eggnog Milkshakes are the most delicious way to close out this year’s holiday season. A smooth mixture of rich eggnog, gingersnaps, and velvety vanilla ice cream- it’s a simple treat that’s quick and easy to whip up, but full of flavor.
Cranberry Sauce Topped Eggnog Cheesecake
Cheesecake is a pretty universal dessert, perfect for anytime of the year. Infuse yours with the flavors of the Holiday season with our Cranberry Sauce Topped Eggnog Cheesecake. It’s a little Christmas miracle in every bite.
Cranberry Eggnog Cupcakes with Spiced White Chocolate Buttercream Frosting
Warm, cozy cranberry eggnog flavored cupcakes are topped with a light and fluffy spiced white chocolate buttercream. With a little bit of magic in every bite– these Cranberry Eggnog Cupcakes with Spiced White Chocolate Buttercream Frosting are a perfect way to savor the season of Christmas with every bite.
Eggnog Monkey Bread
This sweet cinnamon pull apart bread is perfect for the cold weather months. It’s baked to golden brown perfection in a bundt pan, turned out onto a serving plate, and then topped with a sweet sticky eggnog infused glaze. Served for brunch or breakfast this eggnog monkey bread is guaranteed delight guests.
Easy Eggnog Fudge
I love giving gifts at Christmas. There’s something so special about watching a persons face light up with joy when they first see the gift you’ve given them. Gifts from my kitchen are always nice, and typically a ‘sure-thing’. I absolutely love this recipe. The rich, creamy goodness of homemade fudge + the satisfying flavor of eggnog = a mouthful of magic. It’s the perfect gift to share with family and friends.
Easy Eggnog Fudge
recipe from Cindy at Skip to my Lou
2 cups sugar
1/2 cup butter
3/4 cup eggnog
12 oz white baking chocolate
1/4 tsp ground nutmeg
1 (7 oz) jar marshmallow creme
1 tsp vanilla
Directions
1. Bring sugar, butter and eggnog to a full boil in a heavy medium-size saucepan. Continue to boiling over medium heat until candy thermometer reaches 234 degrees, stir constantly to prevent scorching. If you don’t have a candy thermometer, use a glass of cold water. Drop a few drops of the ‘syrup’ into the glass, if the syrup forms a doughy ball, it is done. If the syrup gets hard and brittle in the water, it has been over-cooked.
2. Remove from heat and stir in the white chocolate and nutmeg, stirring until the chocolate is melted. Add marshmallow creme and vanilla extract. Beat until well blended.
3. Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares. Store in an airtight container in the refrigerator. May be frozen for up to three weeks.
Super-Soft Eggnog Cookies
I remember growing up and seeing all the adults drinking eggnog on Christmas Eve & Christmas day. Us kids were left at the ‘kids table’. It was a table. It was also in my grandmother’s laundry room/pantry/sewing room off of the kitchen. It didn’t bother us though. The grown-ups didn’t see us sneak a glass of the good stuff for ourselves or notice it make it’s way quickly around our little table as we each took a sip. I know what you’re thinking. Shame on you! It was non-alcoholic. Being an adult now with four boys, I totally get why they hoarded the stuff. I’m pretty stingy doling it out myself as well.
To this day, my kids and I (still) love eggnog. We wait all year long for the creamy concoction to hit the store shelves again. My husband, he hates it. This cookie won him over. He was impressed. It was moist, chewy, and the eggnog taste was just right. Seriously, he ate 12. In less than 5 minutes. He may not be ready to actually drink a cold, frothy glass full but he’s behind eggnog a little bit. And that’s enough for me! For now. Before he avoided it like that little milk jug was hiding the Ebola virus in our refrigerator.
As for me, and my family, we’ve seen the light. Eggnog is so much more than just the nectar of the gods a drink. It’s an amazing, drool-worthy addition to multiple recipes. Cookies today. Tomorrow, the world! It’s time for an eggnog revolution. What do you say?
Super-Soft Eggnog Cookies
recipe originally from I Heart Naptime
2 1/4 cups flour
1 tsp baking powder
1 tsp ground nutmeg
1/2 tsp cinnamon
1 1/4 cups sugar
3/4 cup butter, slightly softened
2 egg yolks
1 tsp vanilla
1/2 cup eggnog
Eggnog Icing
1 1/4 cup powdered sugar
3 tbsp eggnog
ground nutmeg, for garnish
Directions
1. Preheat oven to 350°. In a medium bowl whisk together flour, baking powder, cinnamon, and nutmeg. Set aside.
2. In a large mixing bowl, cream butter and sugar together. Add egg yolks and vanilla to the mixture and beat until smooth. Finally, add eggnog and mix on medium speed until smooth and creamy. Slowly add flour mixture into the eggnog mixture and stir until combined. Chill dough for 20 minutes.
3. Line a baking sheet with parchment paper and use a cookie scoop or drop spoonfuls of dough onto the cookie sheet. Bake for 18-22 minutes or until bottoms are lightly browned. Do not over cook. Remove cookies from pan and allow to cool on a cooling rack.
4. For icing, whisk powdered sugar and eggnog together. Add more sugar or eggnog, depending on the consistency you prefer.
5. Drizzle icing on cooled cookies and sprinkle with nutmeg. Store in a air tight container in the refrigerator.
