Creamy Eggnog Coffee Food

CREAMY EGGNOG COFFEE

Steps:

• Stir coffee and eggnog until blended.
• Pour into 6 cups or mugs.

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.

CREAMY EGGNOG AND COFFEE

Steps:

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

CREAMY COFFEE EGGNOG

Steps:

• Place coffee, eggnog and whipped topping (Cool Whip) in a large bowl and whisk until smooth.
• Add rum and stir until blended.
• Chill before serving.
• To serve, garnish each cup with whipped cream and grated nutmeg, if desired (also can use cinnamon sticks).

CREAMY EGGNOG

Steps:

• Heat the milk in a saucepan over medium heat (Do not boil).
• In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
• Gradually stir about 1/4 of hot milk into egg mixture.
• Add egg mixture to remaining hot milk; stirring constantly.
• Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
• Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
• Remove pan from heat; let cool.
• Cover and chill (up to two days).
• When ready to serve, beat whipping cream at medium speed until soft peaks form.
• Fold the whipped cream into the egg mixture.
• Sprinkle with additional nutmeg before serving.

CREAMY HOLIDAY EGGNOG

Steps:

• In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.

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.

CHRISTMAS CREAMY EGGNOG

Steps:

• In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.

CREAMY EGGNOG PUDDING

Steps:

• Heat 2 cups of the milk in a medium saucepan over medium heat until it just begins to simmer.
• In a heatproof bowl, whisk together sugar, tapioca and nutmeg. Whisk in egg yolks until mixture forms a thick yellow paste, then whisk in remaining 1/2 cup milk until smooth.
• Whisk some of the hot milk into the yolk mixture, 1/4 cup at a time, whisking constantly (this will temper the egg yolks rather than cook them). When about half of the milk has been added and yolk mixture is warm to the touch, return entire mixture to the saucepan. Whisk over medium heat until mixture thickens and starts to bubble, then cook for 2 minutes more, whisking constantly so custard stays smooth and does not burn. Remove from heat and stir in butter, followed by bourbon and vanilla.
• Pour pudding into a heatproof bowl or serving dish. Cover with plastic wrap, pressing the plastic wrap onto the surface of the pudding to prevent a skin from forming. Chill for 2 hours or more.
• To serve, crumble some vanilla wafer cookies into individual bowls or serving dishes. Top with a spoonful of pudding, followed by a dollop of whipped cream and a pinch of fresh nutmeg.

CREAMY COOKED EGGNOG

Steps:

• Use a saucepan or stock pot large enough to hold 2 quarts.
• In saucepan, beat together the eggs and sugar until smooth.
• Stir in 2 cups milk.
• Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
• Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
• Remove from heat.
• Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
• Add vanilla, cinnamon and nutmeg and combine until incorporated.
• At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
• I use a total of 3/4 cup sugar because we like it sweet.
• You may also add more nutmeg at this point if you like a strong nutmeg flavor.
• Pour into a pitcher or container.
• Cover and refrigerate until thoroughly chilled- several hours or overnight.
• Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
• Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
• This recipe makes 6 cups Egg Nog.