CHOCOLATE EGGNOG
Provided by Food Network
Time 5m
Yield 1 glass
Number Of Ingredients 5
Steps:
- Combine milk, eggnog and Carnation Breakfast Essentials® Drink in large mug; stir well. Sprinkle with nutmeg. Serve with cinnamon stick.
EGGNOG BLOSSOMS
The spicy-rich flavors of eggnog (including nutmeg, cream and rum) add a new holiday twist to a classic cookie shape, and the striped chocolate candies on top make them even more festive.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
- Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
- Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.
CHOCOLATE EGGNOG
I love Christmas so much that I decorate in October. I don't care for eggnog, but it's such a tradition at Christmastime that I created an eggnog that even I like! -Debbie Holcombe, Brunswick, Georgia
Provided by Taste of Home
Time 30m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.
Nutrition Facts :
WHITE CHOCOLATE EGGNOG
Steps:
- In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.
EGGNOG COOKIES
I love these cookies because they have all the flavors of eggnog but don't have eggnog in them. If you want to make them without the alcohol, substitute vanilla extract for the rum. I generally fill each cookie with about a teaspoon of the filling so they have a nice burst of cream on the inside and a caramel and spice sugar on top for texture. The cookies can be fully assembled and refrigerated ahead of time, but wait until serving to make the caramel and dusting sugar; they dissolve in the cold.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h40m
Yield about 20 sandwich cookies
Number Of Ingredients 20
Steps:
- Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment.
- Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool.
- Make the icing: Combine the confectioners' sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended.
- Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside.
- Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides.
- Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes.
- Drizzle each cookie with the caramel and top with the dusting sugar.
WHITE CHOCOLATE EGGNOG FUDGE
This is an old favorite of my mothers. She made it every Christmas time. So it holds good memories for me. Besides, it's out of this world.
Provided by JulieS
Categories Candy
Time 15m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Yield: 2-1/2 lbs
- Prep Time: 30 minutes
- Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
- bring to a full boil, stirring constantly.
- Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
- Remove from heat;
- stir in white chocolate pieces and nutmeg until chocolate is
- melted.
- Add marshmallow creme, nuts and rum extract.
- Beat until well blended.
- Pour into buttered 8 or 9 inch square pan.
- Cool at room temperature;
- cut into squares.
- If fudge is too soft after cooling, chill.
ORANGE KISSED CHOCOLATE EGGNOG
A twist on the classic eggnog that is traditionally served around the holidays. Here, the classic flavor combination of orange and chocolate intermingle and a touch of spices is also here for added flavor.
Provided by Kawaiineko32
Categories Beverages
Time 28m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine milk, cloves, 1/2 t orange extract, orange peel and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- 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. Let cool for about an hour.
- Stir in rum, orange liqueur, cream, 1 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
Nutrition Facts : Calories 461.2, Fat 24, SaturatedFat 13.8, Cholesterol 253, Sodium 87.3, Carbohydrate 39.3, Fiber 3.7, Sugar 26.2, Protein 9.4
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- Heat milk, the first amount of cream, sugar, salt. spices, and zest over medium heat until very warm. Remove from heat and let steep for 30 minutes. Taste, and decide if you want the spices to steep a bit more or not. Your call. When you like the flavor of your milk base, strain out the spices and the zest and return the milk to the pot. Whisk in the eggs and yolks and heat, whisking constantly until steaming and slightly thickened, 165F on an instant read thermometer. Strain again to get out any stray bits of cooked egg and then stir in the spiced rum and orange liqueur.
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