Eggnog Coffee Food

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.

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

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

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.

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 (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!

EGGNOG COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter 9 inch fluted or plain tube pan.
• In large bowl of electric mixer, cream butter and sugar until light and fluffy.
• Beat in eggs, eggnog, and vanilla.
• Stir together flour, bakng powder, and salt.
• Gradually beat into butter mixture.
• Prepare topping by combining nuts, sugar and cinnamon.
• Scatter half the topping evenly over bottom of pan.
• Spoon in half batter.
• Add remaining topping and spoon on remaining batter.
• Bake 50 to 60 minute, or until toothpick inserted in center comes out clean.
• Cool 15 minutes before removing from pan.

CREAMY EGGNOG AND COFFEE

Steps:

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

Steps:

• Preheat oven to 350 degrees. Coat a 8X13-inch (lasagna) baking pan with non-stick cooking spray.
• Mix melted butter and Oreo baking crumbs together until well incorporated. Press into bottom of pan.
• Meanwhile, heat eggnog for approximately 1 minute in microwave, remove then dissolve coffee granules in eggnog.
• Beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add white granulated sugar, brown sugar, eggs eggnog mixed with coffee, flour, and, cinnamon; beat until smooth. Fold in Skor bits.
• Pour filling over crust. Bake until set 20 - 30 minutes or until cake tester comes out clean.
• Cool then cut into 16 bars.

STARBUCKS MAY HAVE RETIRED ITS EGGNOG LATTE, BUT YOU CAN EASILY MAKE IT AT HOME

Steps:

• Combine the eggnog, milk, and nutmeg in a small saucepan over low heat. Cook, stirring occasionally, until hot.
• Meanwhile, add your coffee or espresso to the bottom of your mug of choice.
• When the eggnog mixture is hot, pour it over the coffee or espresso.
• Top with optional whipped cream and a sprinkle of extra nutmeg, and enjoy!