Recipe For Leftover Eggnog
What do you do with leftover eggnog?! Here are a bunch of leftover eggnog recipes and tips to help you find ways to use all that extra eggnog!
Eggnog is one of those tasty treats that many of us love to indulge in during the Christmas holidays but it’s easy to end up with a lot of it left when the party is over! The good news is that eggnog makes a tasty addition to a lot of other recipes! Here are 7 great ways to use leftover eggnog!
I started to post these tips after Christmas but I just realized there will be a lot of eggnog served at Christmas parties over the next week or two. Instead of saving these leftover eggnog tips until after Christmas, here are a couple more ways to use leftover eggnog now:
Freezer Friendly Leftover Eggnog Waffles + Healthy Breakfast Recipes
Here are some yummy recipes you can make with that leftover eggnog so you’ll get a yummy treat and keep from wasting all that eggnog that didn’t get used!
One great way to use leftover eggnog is to make this delicious eggnog pound cake recipe! It’s so good, you might even buy leftover eggnog on clearance just to make it! I hope you enjoy it as much as we did.
Beat everything together until smooth. Pour into prepared pan and bake at 350 degrees for 40-50 minutes, until toothpick inserted into the center comes out clean. Cool on wire rack.
Ways To Use Leftover Eggnog
Grease an 8×8 inch baking dish. Place bread cubes evenly into the baking dish. Whisk together the eggnog, eggs and vanilla. Pour the mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 1 hour or overnight.
Preheat oven to 350 degrees. Combine the flour, brown sugar, butter, cinnamon, nutmeg and salt until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
Mix all the ingredients in a bowl. The batter will be slightly lumpy. Place the batter 2/3 full into greased muffin tins or muffin tins lined with papers. Bake at 400 degrees for 15-20 minutes. Makes 1 dozen.
Extend The Life Of Your Leftover Eggnog
In a bowl, mix the flour, baking powder, salt, sugar and shortening. Set aside 3/4 cup of the mixture for the topping (see below).
Add eggnog to the remainder of the flour mixture and mix until smooth. Pour the batter into an 8×8 inch buttered pan and sprinkle the topping over the top.
Using either a stick blender or your hands, shake/mix the milk mixture vigorously for 30-45 seconds. Stop when the mixture appears to have doubled in volume due to air bubbles.
Leftover Eggnog Makes A Rich Cake
Place the mixture into the microwave. Heat on high for 30-45 seconds, or until the mixture starts to bubble up almost to the top of the jar. Do not let the milk overflow the jar or bubble too much and then fall flat.
Pour the hot prepared coffee (or espresso) into the bottom of a deep mug. Holding back the milk foam with a spoon, carefully pour the milk mixture into the coffee. Do not stir. Gently spoon the foam over the top. Sprinkle with some freshly grated (or ground) nutmeg if desired.
Stir in 2 cups of the coconut. Pour into the crust. Sprinkle with walnuts and the remaining coconut. Bake on a lower oven rack 10 minutes.
What To Do With Leftover Eggnog
Reduce oven setting to 325 degrees. Cover the top loosely with foil. Bake 45-50 minutes longer or until the filling is set. Cool on a wire rack. Refrigerate any leftovers.
Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour.
On a lightly floured surface, roll out half of the dough to 1/8 inch thickness. Using floured 3 1/2 inch cookie cutters, cut into desired shapes. Place on ungreased baking sheets. Repeat with the remaining dough.
Eggnog French Toast
Brush with egg white. Sprinkle with colored sugar. Bake at 350 degrees until the edges are lightly browned, about 6-8 minutes. Cool on wire racks. Makes about 7 dozen cookies.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg yolks, eggnog and rum extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours.
Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 13-16 minutes or until the bottoms are brown. Remove to wire racks to cool completely.
Ingredient Eggnog Ice Cream
In a large bowl, beat the egg, sugar, vanilla and softened butter until well blended. In another bowl, whisk the flour, baking powder, baking soda and salt. Beat into the egg mixture alternately with eggnog, beating well after each addition. Fold in the cherries, pecans and raisins.
Transfer to the greased loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in the pan 10 minutes before removing to a wire rack to cool. Makes 1 loaf (16 slices).
In a large saucepan, combine the milk, eggnog, 1/2 cup cream and the coffee granules. Heat through. Remove from the heat. Stir in extracts.
Eggnog Bread Pudding + Brown Butter Rum Glaze
In a large saucepan, combine the sugar, eggnog, whipping cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat. Cook until a candy thermometer reads 238 degrees (soft-ball stage), stirring occasionally.
Remove from the heat. Stir in the chips until melted. Stir in the marshmallow creme, walnuts and vanilla. Spread into the prepared pan. Cool to room temperature.
Using the foil, lift the fudge out of the pan. Discard foil. Cut the fudge into 1 inch squares. Store in an airtight container in the refrigerator. Makes about 3 1/4 pounds.
Whole Wheat Eggnog Waffles
Beat together the sugar, butter, egg and vanilla. Add eggnog and bananas. Mix all the dry ingredients together then add to the wet ingredients. Pour the batter into a greased loaf pan. Fill within 2 inches of the top.
Using your hands, mix all of the crumb ingredients and crumble the mixture over the batter in the pan. Bake in an oven pre-heated to 350 degrees for 45 – 50 minutes or until a toothpick comes out clean.
Heat over low heat, stirring until the gelatin is completely dissolved. Stir in the sugar, cinnamon and nutmeg until the sugar is dissolved.
Leftover Eggnog Recipes
In large bowl, beat the granulated sugar and butter with an electric mixer on medium speed, or mix with a spoon. Beat in the eggnog, sour cream, rum extract and eggs until blended. Stir in the flour, baking powder, baking soda and salt.
Preheat oven to 350 degrees. Uncover the pan. Bake 35 to 40 minutes or a until toothpick inserted in the center comes out clean. Cool 20 minutes.
You can make EASY and delicious meals at home in less time than eating out! You’ll save a ton of money on food and your family will thank you!
Traditional Eggnog Recipe
Click here to get our Dining On A Dime Cookbooks SALE 35% Off NOW! They’re filled with tasty recipes and tips to make your life easier!An easy recipe for no bake eggnog bites which are soft, chewy and packed with holiday spices! Ready in just 5 minutes, these protein-packed and dairy free eggnog bites are completely sugar-free and the perfect Christmas or holiday snack! Paleo, Vegan, Keto, Gluten-Free.
Don’t try to explain the beauty of the eggnog beverage to my mum. You will just need to accept the fact that you will indeed get worms.
, I too thought it was a beverage based off raw eggs. However, once I learned that the eggs in it were cooked, I was game to try it and fell in love. The nerdy part of me pretended I was drinking Butterbeer, even though it had no relation whatsoever.Since being back in America, you can imagine just how excited I was to see Eggnog stocked at all the supermarkets.
Eggnog Ice Cream
Traditional eggnog (or the ones I had previously sampled) had typically been full of refined sugar and unless made with a dairy-free milk was unsuitable for those following a vegan, paleo or dairy free lifestyle. I’ve partnered up with my friends at Silk to share a delicious recipe featuring their delicious eggnog! I’ve previously tried theirNog Original and was a huge fan.
And their Almond Nog Pumpkin Spice. The creamy, rich texture was perfect straight from the carton or one better- Warmed up for 30 seconds.
These healthy no Bake Eggnog bites are soft, chewy and doughy and the perfect snack to have on hand any time of the year! They also use one bowl and take less than 10 minutes to whip up. You’d think they were unhealthy because they taste like dessert but actually are the perfect healthy snack or dessert to enjoy anytime! They are naturally gluten-free, vegan, dairy free and come with a tested paleo and protein-packed option!
Eggnog Rice Pudding
HACK! For my paleo and keto friends out there and for all those occasions the flavored eggnog isn’t available- Check out the instructions to make homemade ‘eggnog’ using Silk’s original unsweetened almond milk. This version is also paleo friendly, so my paleo friends don’t miss out!
Make these delicious no bake eggnog bites and if your ever in the presence of my mum, be aware that you will have worms.
Easy, delicious eggnog bites which are eggnog flavored and
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