Easy Holiday Recipes for Eggnog

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Eggnog is a favorite around our house. I have had this Eggnog recipe for years, and with this recipe, which is the easiest I have found, you can make enough for a party.

You can even freeze some egg nog in a bundt pan and use it to chill the eggnog and the eggnog won't get diluted as it melts.

Easy Holiday Eggnog (My Favorite Recipe)

6 eggs
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
4 cups of milk

Dash of powdered nutmeg

Blender method: Blend eggs, sugar, salt with 1 cup milk until light and smooth.
Add mixture to rest of milk and stir.

If you don't have a blender you can mix by hand or with a egg beater or mixer. I pour it all into a container and just shake it.

Tip: Can be made into eggnog ice cubes too if desired or a ring mold.

Happy Times Egg Nog

6 eggs
6 tablespoons sugar
6 oz Bourbon Whiskey
1 pint whipped cream
Nutmeg

Separate eggs, beat whites until very stiff. Beat yolks until lemon colored and thick, gradually adding sugar while beating. Add whiskey, a tablespoon at a time, then fold in beaten egg whites and whipped cream. Serve in punch cups, sprinkled with nutmeg. Also see popular blender mixed drinks
Recipe from a Derby CT Baptist church cookbook from 1963

Blender Eggnog, spiked

3 eggs
1 cup milk
1/4 cup sugar
1/2 cup rum, brandy, whiskey, sherry, or cognac
1 cup heavy cream
1/2 cup crushed ice

Put all ingredients into blender. Cover. Press button 2 for 5 seconds. If you prefer warm eggnog, leave out the ice and warm milk and cream, adding them slowly through the opening in the top to make a creamy mixture. Sprinkle nutmeg on each serving. Makes 4 servings.
Recipe from a 1970 Family Circle Cookbook

Eggnog

4 eggs well beaten
3 tablespoons sugar or 1/2 cup honey
4 cups of cold milk
1 teaspoon vanilla
Few grains of nutmeg

Place all ingredients in a tightly covered container and shake, or place in a blender and mix. Pour into glasses, and garnish with nutmeg.

Variation: Fluffy Eggnog - Separate the whites from the eggs and beat till stiff, and fold into other ingredients just before pouring into glasses.
Recipe from a 1961 "Teaching Teens to Cook" Cookbook

Eggnog Cake

Makes 1 9inch layer cake

2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
3 eggs
1 teaspoon vanilla extract
1 cup eggnog
1/2 cup butter, soft

Combine all ingredients in a large mixing bowl. Blend at low speed with a mixer. Grease and flour bottoms of 2 9in pans, pour batter in pans. Bake at 350 for 25 to 30 min, or till center springs back when touched. Cool, fill and frost with Eggnog frosting.
Recipe from a 1974 Family Circle Cookbook

Eggnog Frosting

1/4 cup flour
1/4 teaspoon salt
1 cup eggnog
2/3 cup butter, soft
1 cup sugar
1 teaspoon vanilla extract

Combine flour, sugar, salt and eggnog in a small saucepan. Cook over low heat, stirring constantly, until very thick. Cool. Gradually cream butter and sugar. Add flour mixture; beat until light and fluffy. Blend in vanilla.

Egg Nog with No Eggs (Recipe 1985)

5 1/2 cups milk
1 pkg (4 serving size) of instant French vanilla pudding mix.
2 tablespoons sugar
1/4 teaspoon peppermint extract
Crushed striped peppermint candy
8 striped peppermint sticks or candy canes

In a blender container combine about half of the milk, pudding mix, sugar, and peppermint extract, then cover and blend till smooth. Pour into a large pitcher. Stir in the remaining milk. Cover and chill till serving time. To serve, stir and pour into glasses. Sprinkle with crushed candy. If desired, serve with peppermint sticks as stirrers. Makes 8 (6oz) servings.
Recipe from a 1985 recipebook

Holiday Eggnog

1 c. warm skim milk
1/4 c. egg substitute
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. brown sugar substitute
1/2 banana

Combine ingredients in a blender. Children can help with measuring and adding ingredients in the blender.
Recipe from a Holy Trinity Parish in Hartington, Nebraska

EggNog Cookies

2 and 1/4 cups flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp. pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg

Preheat oven to 300' Combine flour, baking powder, cinnamon, and nutmeg Mix well with wire whisk and set aside Cream sugar and butter with electric mixer until forms a grainy paste Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined -- do not over mix! Drop by rounded teaspoonfuls onto ungreased baking sheets 1 " apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to cool, flat surface immediately.

Food for Thought
Giving someone all your love is never an assurance that they'll love you back. Don't expect love in return; just wait for it to grow in their heart, but if it doesn't, be content it gre in yours.

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