Now is the time for all your favorite flavors! Gingerbread and cookies may dominate store shelves, but we like eggnog in as many recipes as possible. Although the cold drink is best known as a drink, it can also be added to many desserts to give them a Christmas flavor. The evenings in front of the Christmas tree are made even more cozy with a plate of eggnog cookies to snack on and eggnog pudding. We'll tell you how you can prepare a delicious eggnog dessert!
Prepare a delicious eggnog dessert – recipe for eggnog pudding
This sweet andcreamy recipefor homemade eggnog pudding is the best way to use up the excess eggnog from your holiday party! With sweetened whipped cream and sweetened cranberries or fresh raspberries it becomes onedelicious and festive holiday feast!
Ingredients:
- 300 ml eggnog
- 120g whipped cream
- 200g sugar
- 4 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- 4 large egg yolks
- 1 teaspoon rum flavoring
- 3 tablespoons unsalted butter, cut into pieces
For the garnish:
- whipped cream
- Grated nutmeg
- Sugared cranberries or fresh raspberries
Preparation:
- Mix eggnog and cream in a glass measuring cup. Set aside.
- Place sugar, cornstarch, salt and nutmeg in a medium saucepan and whisk together.
- Add the egg yolks and mix with a whisk until the mixture is smooth.
- Slowly pour the eggnog mixture into the egg mixture, whisking constantly until well combined.
- Place the pot on the stove and heat over medium heat. Cook, stirring constantly, until the mixture has thickened and begins to boil (8 – 10 minutes). The mixture should coat the back of a spoon. Cook for another 30 seconds.
- Remove from heat and add rum flavoring and butter. Stir until butter is melted and smooth. Strain the pudding through a fine-mesh sieve into a bowl.
- Cover the bowl with plastic wrap and place the wrap directly on top of the pudding to prevent it from forming a skin as it cools. Chill in the refrigerator for 4 hours or preferably overnight.
- Garnish with whipped cream, grated nutmeg and sugared cranberries. Bon appetit!
Recipe for light eggnog dessert – tiramisu in a glass for Christmas or New Year’s Eve
Try this eggnog tiramisu for the holidays – authentic Italian tiramisu with the flavorof creamy eggnogand ladyfingers dipped in espresso.
Ingredients:
- 450 g Mascarpone
- 3 eggs, yolks and whites separated
- 100g sugar
- 1 1/2 teaspoons freshly grated nutmeg
- 180 ml espresso, chilled
- 18 – 22 ladyfingers
- 2 tablespoons rum or brandy (optional)
Preparation:
- Before preparing the mascarpone, take it out of the fridge so that it is no longer so cold.
- Beat the egg yolks and sugar in a large bowl with a hand mixer until the mixture is thick and creamy, about 5-7 minutes.
- The consistency will be like a fluffy mayonnaise. Fold the mascarpone into the egg yolks.
- In a separate bowl, beat the egg whites until stiff, about 5-7 minutes. Fold into the mascarpone mixture along with the nutmeg.
- If using alcohol, mix it with espresso and pour into a shallow bowl. Dip the ladyfingers into the espresso for a second each, then turn to coat the other side and remove.
- Layer the soaked ladyfingers in individual glasses and cover with half of the mascarpone mixture. Repeat the layers. Sprinkle with additional nutmeg, cover and refrigerate for at least 4 hours.
The best eggnog chocolate chip cookies for your party
This easy Chocolate Eggnog Cookies recipe combines the wonderful taste of creamy eggnog with the rich sweetness of chocolate in one pillowy soft bite! With a dollop of eggnog glaze, the cookies look greatChristmas dessert traylooks particularly pretty, but the glaze is not absolutely necessary.
Ingredients:
- 120 g unsalted butter, softened
- 200g white sugar
- 1 egg (room temperature)
- 60g sugar-free chocolate, melted and cooled to room temperature
- 80 ml eggnog
- 1 tablespoon rum flavoring or vanilla extract
- 220 g sifted white flour
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg, freshly grated if possible
- ½ teaspoon baking powder
- ½ teaspoon salt
For the eggnog glaze:
- 60g unsalted butter, softened to room temperature
- 400g powdered sugar
- 80 ml eggnog
Preparation:
- Melt the chocolate in the microwave or over boiling water in a water bath. Stir and let cool to room temperature.
- Beat butter until fluffy, add sugar, egg, melted chocolate, eggnog and rum flavoring (or vanilla extract).
- Sift together the flour, baking powder, salt, nutmeg and cinnamon.
- Mix the flour mixture with the butter and chocolate mixture. Mix well with an electric mixer.
- Form the cookie dough into a ball, cover and chill in the refrigerator for one hour.
- Preheat the oven to 200°C. Place the dough by teaspoonfuls on an ungreased baking sheet, leaving a distance of 5 cm between each cookie. Bake for 8 minutes.
- Remove the cookies from the baking sheet and let them cool on an oven rack.
- Allow to cool completely and then brush with eggnog glaze.
Prepare eggnog glaze:
- Using an electric mixer, beat the softened butter in a medium bowl until smooth.
- Gradually add sifted powdered sugar and slowly add the eggnog until the desired consistency is reached.
- Using a piping bag, pipe the icing onto the cookies in a pattern.
