Coffee Eggnog Food

EGGNOG COFFEE

Steps:

• Place eggnog in a large saucepan. Cook and stir until heated through. (Do not boil.) Stir in coffee. Pour into cups or mugs; serve immediately. Garnish with whipped cream and nutmeg if desired.

EGGNOG COFFEE

Steps:

• Place coffee and nutmeg in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir in eggnog.
• Pour into 4 cups; top with COOL WHIP.

EGGNOG COFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
• Reduce the mixer speed to low and add the flour mixture in three batches,
• alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
• Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
• Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.

CHEF JOHN'S HOMEMADE EGGNOG

Steps:

• Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
• Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
• Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

CHILEAN AGUARDIENTE COFFEE EGGNOG: COLA DE MONO PARA NAVIDAD

Steps:

• Place the milk, sugar, cloves, vanilla, cinnamon, lemon, and orange peels in a large pot. Bring to a soft boil over medium heat. When the milk begins to boil, add the instant coffee, dissolved in some warm milk. Stir to mix and turn off the heat and allow to cool covered. Strain into a bowl or pitcher. Add the pisco little by little, while stirring with a wooden spoon. Store in glass bottles and refrigerate.

COFFEE EGGNOG

Steps:

• In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
• Pour yolk mixture back into saucepan. Add coarsely ground espresso beans. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
• Pour mixture through a fine-mesh sieve lined with 4 layers of cheesecloth into a large bowl; discard solids and cheesecloth. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
• Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, 5 minutes. Fold into eggnog.
• Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with finely ground espresso.

CREAMY EGGNOG AND COFFEE

Steps:

• Mix coffee and eggnog in glass or plastic pitcher.
• Refrigerate 1 hour.
• Serve topped with COOL WHIP and nutmeg.

EGGNOG COFFEE (NON-ALCOHOLIC)

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with nutmeg.
• Place sugar in empty pot of coffee maker.
• Add 2-1/2 cups cold water to coffee maker; brew.
• When brewing is complete, stir in eggnog.
• Pour into 4 cups.
• Serve immediately, topped with dollops of the whipped topping.
• Sprinkle lightly with additional nutmeg, if desired. Enjoy!