Chocolate Eggnog

1 (32-ounce) carton NESTLÉ NESQUIK Ready-to-Drink Chocolate Milk
3 cups prepared eggnog
Ground nutmeg for sprinkling

1. Combine Nesquik and eggnog in large pitcher or bowl; refrigerate. Pour into glasses. Sprinkle with nutmeg.

Makes 10 servings.

Festive Green Tea Eggnog

Spice up a holiday get-together with Michelle's first place winning Festive Green Tea Eggnog recipe. The Culinary Institute of America's Holiday Recipe Contest awarded Michelle's twist on a holiday classic beverage grand prize out of almost 250 entries.

1/2 gallon eggnog
1 quart milk
1 (16-ounce) bottle Green Tea & Honey Flavor NESTEA® Sweetened Iced Tea Concentrate
1 pint whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

1. Combine eggnog, milk and Nestea in large punch bowl. Stir until well combined.
2. Beat whipping cream in large mixer bowl until soft peaks form. Beat in sugar and vanilla extract until stiff peaks form. Stir into eggnog mixture. Mix just until whipped cream is nicely disbursed and frothy looking. Sprinkle with nutmeg.

Makes 24 servings.

Cherry Eggnog

1 (10-ounce) jar maraschino cherries with stems

3 large eggs, slightly beaten

1/2 cup granulated sugar

1/8 teaspoon salt

3 cups milk

1 teaspoon vanilla extract

1 cup half-and-half (or fat-free half-and-half)

1/2 cup rum (optional)

Ground nutmeg

1. Drain cherries, reserving juice; set aside. Mix eggs, sugar and salt in heavy 2-quart saucepan. Stir in milk. Cook over medium heat for 10 to 15 minutes, stirring often, or until heated through. Remove from heat. Stir in reserved cherry juice and vanilla.
2. Cover and refrigerate for at least 2 hours.
3. Just before serving, stir in half-and-half and rum. Sprinkle with nutmeg. Serve immediately. Garnish each serving with a stemmed cherry.
4. Makes about 12 servings, 1/2 cup each.

Makes about 12 (1/2 cup) servings.

Nutrition information per serving: Calories: 173; Fat: 5 g; Saturated Fat: 3 g; Cholesterol: 64 mg; Sodium: 94 mg; Carbohydrates: 23 g; Protein: 4 g; Fiber: .3 g

Recipe provided courtesy of www.usacherries.com, through ECES, Inc., Electronic Color Editorial Services.

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Blueberry Eggnog

2 fresh eggs (See Food Safety)
1 1/2 cups cold milk
1/2 cup fresh blueberries
2 tablespoons honey

1. Place all ingredients into the container of electric blender and blend on high until smooth. Serve immediately.

Makes 2 servings.

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Festive Green Tea Eggnog

Spice up a holiday get-together with Michelle's first place winning Festive Green Tea Eggnog recipe. The Culinary Institute of America's Holiday Recipe Contest awarded Michelle's twist on a holiday classic beverage grand prize out of almost 250 entries.

1/2 gallon eggnog
1 quart milk
1 (16-ounce) bottle Green Tea & Honey Flavor NESTEA® Sweetened Iced Tea Concentrate
1 pint whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

1. Combine eggnog, milk and Nestea in large punch bowl. Stir until well combined.
2. Beat whipping cream in large mixer bowl until soft peaks form. Beat in sugar and vanilla extract until stiff peaks form. Stir into eggnog mixture. Mix just until whipped cream is nicely disbursed and frothy looking. Sprinkle with nutmeg.

Makes 24 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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Frothy Eggnog

Servings
US METRIC

INGREDIENTS (Nutrition)

• 8 eggs
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 tablespoon rum flavored extract
• 1 teaspoon vanilla extract
• 2 quarts milk
• 1 1/2 cups heavy cream
• 1 teaspoon ground nutmeg

DIRECTIONS

1. In a large mixing bowl, beat eggs at high speed of mixer until thick and foamy. Gradually beat in sugar and salt, then rum and vanilla extracts. Slowly mix in the milk. Cover and chill in refrigerator until ready to serve.
2. Just before serving, whip whipping cream until soft peaks form. Fold into eggnog. Pour into punch bowl and garnish with nutmeg.

Orange Eggnog

4 large eggs, beaten or 1 (8-ounce) carton egg substitute (see food safety)
1/3 cup granulated sugar
2 teaspoons ground nutmeg
1/4 teaspoon ground cinnamon
2 cups cold milk
1 cup cold orange juice
3 tablespoons rum extract
1 pint vanilla yogurt
Freshly grated orange peel

1. In a large bowl, combine eggs or egg substitute, sugar and spices; whisk well to dissolve sugar.
2. Whisk in milk, orange juice, vanilla extract and yogurt.
3. Serve in punch cups and garnish with orange peel.

Makes 8 servings.

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Mocha Eggnog

1 1/2 teaspoons instant coffee granules

1 tablespoon hot water

4 cups purchased eggnog

2 tablespoons brown sugar

1/2 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

1. In a bowl, dissolve coffee in water. Add eggnog, brown sugar and cinnamon; whisk until sugar is dissolved. Chill.
2. In a mixing bowl, beat cream, powdered sugar and vanilla until soft peaks form.
3. Pour eggnog mixture into glasses; top with whipped cream.

Make 4 cups.

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Extremely decadent Christmas Eggnog

Yield: 8 servings

6 Large eggs or pasteurized eggs (egg safety)
3/4 c Sugar
1 1/2 c Brandy
1/2 c Rum
4 c Milk
4 c Cream
1/2 c Icing sugar
Nutmeg to sprinkle

Separate the eggs. Beat the yolks gradually, adding the sugar while beating until they are pale and golden. Slowly beat in the brandy and rum, then beat in the milk and half the cream. Just before serving, whisk the egg whites until stiff and fold them into the eggnog mixture. Whip the remaining cream and icing sugar until thick. Top each glass of eggnog with whipped cream and a shake of nutmeg.

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Puerto Rican Egg Nog (Coquito)(Best version)

Categories: Christmas, Beverages
     Yield: 16 Servings

     2 c  Water
     8 ea 3 inch cinnamon sticks
     6 ea Large egg yolks
     3 ea 12 oz Cans of Evaporated
          Milk
     2 ea Cans Coconut milk
     3 ea 14oz Cans sweetened
          Condensed milk
     3 c  White rum (a touch less if
          You use 151 proof,!!Burp!!)

 In a 2 quart saucepan, heat water and cinnamon sticks to boiling over
 high heat.  Reduce heat to medium and cook until liquid is reduced to
 one cup. Remove cinnamon sticks and set liquid aside to cool to room
 temperature.

 In a 3 quart saucepan with a wire whisk, beat egg yolks and
 evaporated milk until well-mixed.  Cook over low heat, stirring
 constantly until mixture thickens and coats a spoon - about 10
 munutes (DO NOT BOIL). Set aside to cool slightly.

 When cinnamon flavored liquid has cooled, stir in coconut milk, until
 well mixed.  In serving bowl, combine coconut mixture, yolk mixture,
 sweetened condensed milk and rum.  Chill well and serve.

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Harvest Eggnog

6 large eggs
2 egg yolks
1/2 cup, plus 2 Tbs. sugar
1/4 tsp. salt
4 cups whole milk
1/2 cup brandy or dark rum
1 tsp. vanilla extract
1/2 tsp. grated nutmeg,
1/2 cup heavy cream, whipped to soft peaks

In a large saucepan, not using heat, whisk eggs, yolks, sugar, and salt. Stir in milk, a 1/2 cup at a time, blending well after each addition.

Heat slowly over slowest possible setting, stirring constantly, until mixture reaches 160 degrees, or until it thickens, and coats the back of a spoon, 25 to 30 minutes.

Pour custard through strainer into a large bowl; stir in liquor, vanilla, and grated nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days.

Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. Serve in chilled punch bowl or cups, garnishing with optional grated nutmeg.

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Eggnog Latte

INGREDIENTS (Nutrition)

• 1/3 cup 2% milk
• 2/3 cup eggnog
• 1 (1.5 fluid ounce) jigger brewed espresso
• 1 pinch ground nutmeg

DIRECTIONS

1. Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Brew the shot of espresso, then add to mug. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle nutmeg on top of the foam.

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Holiday Milk Punch: the New Eggnog

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SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"Homemade eggnog is rich, extravagant, irresistible. But the ingredients - heavy cream, raw eggs, sugar and booze - give one pause. A few years back, I discovered a delicious high-flavor, no-risk alternative: milk punch, made with whole milk (no cream, no eggs). And it's easy to make. No cooking, no whipping egg whites and cream: Just mix and freeze. Make a pitcher today, and stick it in the freezer for the season. The spirits keep the milk from freezing; the freezer keeps the milk from spoiling. But remember, it's potent - one of my friends calls it 'the adult milkshake'!"

INGREDIENTS (Nutrition)

• 1 cup sugar
• 1 cup dark rum
• 1/2 cup brandy
• 2 tablespoons vanilla extract
• 1/2 gallon whole milk
• Grated nutmeg (optional)

DIRECTIONS

1. Dissolve sugar in rum, brandy and vanilla extract in a large, heavy pitcher. Add milk; freeze until very cold or even slushy, about 4 to 8 hours. (Can be frozen for a month.) Pour into glasses, grate nutmeg over each glass, if desired, and serve.

FOOTNOTES

• This recipe was originally featured in the USA WEEKEND article Appetizer Bar on December 8, 2002.
• Find the Perfect Recipe from Pam Anderson.
• Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
• Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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Eggnog Coffee Punch

INGREDIENTS (Nutrition)

• 1 1/2 cups coffee ice cream
• 1 1/2 cups eggnog
• 1 cup hot strongly brewed coffee
• 4 tablespoons frozen whipped topping, thawed
• 4 pinches ground nutmeg

DIRECTIONS

1. Scoop the ice cream into a pan over low heat. Stir in the eggnog and coffee; and heat until warm, about 3 minutes. Pour into four glass or ceramic mugs. Top each with 1 tablespoon whipped topping and sprinkle with nutmeg. Serve immediately.

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Peppermint Eggnog Punch

INGREDIENTS (Nutrition)

• 1 quart peppermint ice cream
• 1 quart eggnog
• 4 (12 fluid ounce) cans or bottles ginger ale, chilled
• 1 cup rum
• 24 small peppermint candy canes for garnish

DIRECTIONS

1. Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.

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Eggnog Russian

INGREDIENTS (Nutrition)

• 1/2 (1.5 fluid ounce) jigger spiced rum
• 1 (1.5 fluid ounce) jigger coffee flavored liqueur
• 3/4 cup eggnog
• 1 pinch ground nutmeg

DIRECTIONS

1. Pour the spiced rum and coffee liqueur into a glass. Top with eggnog. Stir and sprinkle some nutmeg on the top.

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Eggnog Smoothie

INGREDIENTS (Nutrition)

• 1 quart eggnog
• 1 (5.1 ounce) package instant vanilla pudding mix
• 1 (12 ounce) container frozen whipped topping
• 1/2 cup rum, or amount desired

DIRECTIONS

1. Pour the eggnog into a mixing bowl. Whisk in the pudding mix, whipped topping, and rum until evenly blended. Cover and refrigerate until well chilled, or about 2 hours. Serve cold.

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Amazingly Good Eggnog

INGREDIENTS (Nutrition)

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light rum
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

DIRECTIONS

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Cherry Eggnog

1 (10-ounce) jar maraschino cherries with stems

3 large eggs, slightly beaten

1/2 cup granulated sugar

1/8 teaspoon salt

3 cups milk

1 teaspoon vanilla extract

1 cup half-and-half (or fat-free half-and-half)

1/2 cup rum (optional)

Ground nutmeg

1. Drain cherries, reserving juice; set aside. Mix eggs, sugar and salt in heavy 2-quart saucepan. Stir in milk. Cook over medium heat for 10 to 15 minutes, stirring often, or until heated through. Remove from heat. Stir in reserved cherry juice and vanilla.
2. Cover and refrigerate for at least 2 hours.
3. Just before serving, stir in half-and-half and rum. Sprinkle with nutmeg. Serve immediately. Garnish each serving with a stemmed cherry.
4. Makes about 12 servings, 1/2 cup each.

Makes about 12 (1/2 cup) servings.

Nutrition information per serving: Calories: 173; Fat: 5 g; Saturated Fat: 3 g; Cholesterol: 64 mg; Sodium: 94 mg; Carbohydrates: 23 g; Protein: 4 g; Fiber: .3 g

Recipe provided courtesy of www.usacherries.com, through ECES, Inc., Electronic Color Editorial Services.

Blueberry Eggnog

2 fresh eggs (See Food Safety)
1 1/2 cups cold milk
1/2 cup fresh blueberries
2 tablespoons honey

1. Place all ingredients into the container of electric blender and blend on high until smooth. Serve immediately.

Makes 2 servings.