YuUnless you’re American, selling eggnog is tough. Thinning out raw eggs, albeit sweetened and mixed with cream, is something you probably couldn’t do unless you grew up in a very specific culture (or came across a silly protein kick). Things get a little less attractive when it comes to alcohol, as eggnog often comes with a dash of brown spirit, because then it becomes an infernal combination of booze and a hangover cure rolled into one. But newcomers may be very unfamiliar. After all, what is eggnog if not a weird kind of custard? And what is custard, if not a sufficient ingredient for the recipe? That’s right: forget drinking eggnog. This year I want you to eat it. Here’s how.
Eggnog Creme Brulee Cheesecake
I’ve mentioned Liam Charles’s eggnog creme brulee cheesecake before, but I’ll repeat myself because it deserves as much attention as possible. Of course the eggnog belongs on the cheesecake—it’s the cream and egg, which will always bake perfectly—and the nutmeg here automatically makes it more Christmasy. It’s a very subtle effect: you could easily offer this to those it won’t bother with and they’d be the wiser.
Eggnog ice cream
What can you do with custard? That’s right, freeze it into ice cream. Taste of Home’s No Eggnog Ice Cream is not only delicious, but it’s the easiest thing in the world to make. You will need some eggnog, then mix it with more cream, sugar, cinnamon and nutmeg together, freeze overnight and you’re done. It should be noted that this recipe also calls for rum (alcohol, usually brandy, being an undisclosed addition in most nog recipes), but here it serves an important secondary purpose, which is to help the ice cream freeze softer.
She is now under the spell, so you too can go all out and start making her for breakfast. We’ll start semi-conservatively with Yummly’s French Toast recipe. If you know how to make French toast, you already know how to make this one; The only difference is that you soak the bread in the eggnog before cooking. easy.
French toast was just a gateway recipe. Because once the idea of eating breakfast stops being so obnoxious, you can move on to the real test: egg porridge. The recipe in A Taste of Madness is as quick and easy as you like it: Put a little eggnog in a pan, add your porridge oats, and heat until thick until your Uncle Bob is. Is it delicious? Yeah. Does it contain alcohol? No because you haven’t reached that personal low yet. Can you look at your face while you eat it? This is another matter entirely.
Sweet Potato Pie Eggnog
One more strange one and then I’ll guide us to a safer area. You already have an opinion about sweet potato pie (which would either be “This sounds normal” or “Jesus is alive, why do you hate me?” depending on how American you are), but the New York Times recipe for sweet potato pie is actually worth a kick. Believe it or not, the two ingredients work great together. Do not believe me? Fine.
Eggnog Caramel Brownies
The Los Angeles Times has a recipe for Egg Caramel Brownies, and I can tell you’re already back on board. This is actually kind of cheating — you basically whip up some regular brownies, and then make a caramel sauce with all the eggnog ingredients — but in all honesty, that probably only makes it better. Plus there is rum! I think if I made any of these recipes, this would be the one.
You can also use your own nog for cookies, as this Preppy Kitchen recipe for eggnog cookies explains at greater length. Especially since it turns out that the eggnog cookie (as far as cookie recipes go) is relatively strict. No chocolate. No huge pieces of fudge candy. Just a nice, slightly spiced vanilla cookie, like your mom used to make.
Eggnog Bread Pudding
I realize The Pioneer Woman’s recipe for egg-bread pudding is essentially a slightly sweeter version of the French toast above, but I stand by it, because soaking bread in custard and then cooking it may be mankind’s greatest invention. That is, in addition to raisins.
Rum cake and eggnog
Of course, you can definitely make a cake using eggnog. My recommendation would always be tact here; Partly because it fits so well with extra moisture, but mainly because the bundles are quintessentially Christmassy. Liv’s recipe for Cake’s rum and eggnog bundt is exactly what it sounds like—an amazing vanilla cake. You’ll want to take this out of the oven right before your guests arrive for maximum effect.
Finally, let’s get our hands on an ocean once and for all, by marrying the strangest American drink with the strangest British pudding. That’s right, it’s an Australian recipe for eggnog trifle, courtesy of My Food Book. The eggnog works brilliantly here because (as you’ll know by now), it’s basically just custard, so it pairs perfectly with fruit and cream. No gel here, though. Please do not write letters – I know how to get them.