Try This Organic Eggnog Recipe for National Eggnog Month!
We love holiday treats, especially eggnog, and with so many preparations you’re sure to have a favorite. We have become a bit obsessed with the frothy, sweet beverage. In fact, December is National Eggnog Month and Christmas Eve is National Eggnog Day!
In our salute to eggnog we are sharing some of the best recipes we have found for this holiday staple.
Starting with classic eggnog, here’s one of the best organic versions we’ve ever tasted.
Helpful hint: Be sure to whip the coconut milk into soft peaks. That way, your eggnog will have that signature creaminess. We are also sharing a recipe for eggnog cheesecake and eggnog cookies!
You could try these amazing recipes on Christmas Eve to celebrate with your family and friends. And, be sure to share your goodies on our Facebook page!
Whisk eggs, yolks and maple syrup in a large saucepan until combined. Whisk in milk, one cup at a time, blending well after each addition.
Heat over medium-low heat, stirring constantly, until custard registers 160 degrees on a candy or instant-read thermometer and thickens, about 25 minutes. (It should coat the back of a spoon).
Pour custard through a sieve into a large bowl. Stir in vanilla and nutmeg. Cover tightly and refrigerate until well chilled, at least three hours and up to three days.
Pour eggnog into a punch bowl and top with whipped cream (it will float on top) and sprinkle with nutmeg. Or, pour eggnog into a pitcher and serve in individual glasses. Garnish with a dollop of whipped cream and nutmeg.
Stir together the first gingersnaps, sugar and melted butter, then press mixture onto bottom of a 10-inch springform pan.
Beat the cream cheese at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 cups eggnog, and beat until blended. Fold in 2 cups powdered sugar and 2 tablespoons flour. Carefully pour cream cheese mixture into prepared pan.
Bake at 325 degrees for 1 hour. Turn off oven. Let cheesecake stand in oven, with door closed, 1 hour. Remove to wire rack, and let cool completely. Cover and chill at least 8 hours.
Beat whipping cream at high speed with an electric mixer until stiff peaks form; fold in remaining 1/2 cup eggnog. Spread mixture evenly over top of chilled cheesecake, and garnish with nutmeg.
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and eggnog.
With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop the dough out and drop them onto a nonstick baking mat or parchment paper lined baking sheets, spacing cookies 2 inches apart. Bake in preheated oven for 11-13 minutes.
Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with eggnog frosting and sprinkle tops lightly with nutmeg.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 tablespoons eggnog and mix in confectioners sugar. Add additional eggnog to reach desired consistency.
In our salute to eggnog we are sharing some of the best recipes we have found for this holiday staple.
Starting with classic eggnog, here’s one of the best organic versions we’ve ever tasted.
Helpful hint: Be sure to whip the coconut milk into soft peaks. That way, your eggnog will have that signature creaminess. We are also sharing a recipe for eggnog cheesecake and eggnog cookies!
You could try these amazing recipes on Christmas Eve to celebrate with your family and friends. And, be sure to share your goodies on our Facebook page!
Organic Dairy-Free Eggnog
Ingredients
- 6 large eggs
- 2 large egg yolks
- 3/4 cup maple syrup
- 4 cups coconut milk or whole milk (If you prefer dairy)
- 1 tbsp. vanilla extract
- 1/2 cup coconut milk, whipped into soft peaks (If you prefer dairy, use heavy cream whipped into peaks)
- 1/4 tsp. nutmeg, grated
Directions
Whisk eggs, yolks and maple syrup in a large saucepan until combined. Whisk in milk, one cup at a time, blending well after each addition.
Heat over medium-low heat, stirring constantly, until custard registers 160 degrees on a candy or instant-read thermometer and thickens, about 25 minutes. (It should coat the back of a spoon).
Pour custard through a sieve into a large bowl. Stir in vanilla and nutmeg. Cover tightly and refrigerate until well chilled, at least three hours and up to three days.
Pour eggnog into a punch bowl and top with whipped cream (it will float on top) and sprinkle with nutmeg. Or, pour eggnog into a pitcher and serve in individual glasses. Garnish with a dollop of whipped cream and nutmeg.
Eggnog Cheesecake with Gingersnap Crust
Ingredients
- 12 oz. gingersnaps (about 48 cookies), finely ground
- 1/4 cup sugar
- 1/4 cup melted butter
- 32 oz. 1/3-less-fat cream cheese
- 4 large eggs
- 2 cups refrigerated or canned eggnog, divided
- 2 cups powdered sugar
- 2 tbsp. all-purpose flour
- 1 cup whipping cream
- 2 tsp. nutmeg, freshly grated
Directions
Stir together the first gingersnaps, sugar and melted butter, then press mixture onto bottom of a 10-inch springform pan.
Beat the cream cheese at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 cups eggnog, and beat until blended. Fold in 2 cups powdered sugar and 2 tablespoons flour. Carefully pour cream cheese mixture into prepared pan.
Bake at 325 degrees for 1 hour. Turn off oven. Let cheesecake stand in oven, with door closed, 1 hour. Remove to wire rack, and let cool completely. Cover and chill at least 8 hours.
Beat whipping cream at high speed with an electric mixer until stiff peaks form; fold in remaining 1/2 cup eggnog. Spread mixture evenly over top of chilled cheesecake, and garnish with nutmeg.
Melt-In-Your-Mouth Eggnog Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg, plus more for topping
- 1/2 tsp. ground cinnamon
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large egg yolks
- 1 tsp. vanilla extract
- 1/2 tsp. rum extract
- 1/2 cup eggnog
Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and eggnog.
With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop the dough out and drop them onto a nonstick baking mat or parchment paper lined baking sheets, spacing cookies 2 inches apart. Bake in preheated oven for 11-13 minutes.
Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with eggnog frosting and sprinkle tops lightly with nutmeg.
Eggnog Frosting
Ingredients
- 1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
- 3-5 tbsp. eggnog
- 1/2 tsp. rum extract
- 3 cups confectioners sugar
Directions
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 tablespoons eggnog and mix in confectioners sugar. Add additional eggnog to reach desired consistency.