Warm Chocolate Eggnog

Warm Chocolate Eggnog

Serve up eggnog from Diane Hixon of Niceville, Florida for a rich, smooth sipper and enjoy a holiday treat that's sure to please chocoholics as well as children of all ages.

SERVINGS: 4
TIME: Prep/Total Time: 20 min.

Ingredients:

* 1 quart eggnog
* 1/2 cup chocolate syrup
* 1/8 to 1/4 teaspoon ground nutmeg
* 3 teaspoons vanilla extract
* Whipped cream and additional ground nutmeg

Directions:
In a large saucepan, combine the eggnog, chocolate syrup and nutmeg; heat through over low heat, about 15 minutes (do not boil). Remove from the heat; stir in vanilla. Pour into mugs. Top with a dollop of whipped cream and sprinkle of nutmeg. Yield: 4 servings.

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Sugar-Free Holiday Nog

Sugar-Free Holiday Nog

"I developed this delicious recipe for my diabetic mother," explains Nancy Schickling of Bedford, Virginia.

SERVINGS: 8
TIME: Prep: 10 min. + chilling

Ingredients:

* 1 package (1 ounce) sugar-free instant vanilla pudding mix
* 7 cups fat-free milk, divided
* 1 to 2 teaspoons vanilla extract or rum extract
* 2 to 4 packets sugar substitute
* 1 cup fat-free evaporated milk

Directions:
Combine pudding mix, 2 cups of milk, vanilla and sugar substitute in a bowl; mix according to pudding directions. Pour into a half-gallon container with a tight-fitting lid. Add 3 cups of milk; shake well. Add evaporated milk and shake. Add remaining milk; shake well. Chill. Yield: 8 servings.

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Old-Fashioned Eggnog

Old-Fashioned Eggnog

SERVINGS: 18
TIME: Prep: 40 min. + chilling

Ingredients:

* 12 eggs
* 1-1/2 cups sugar
* 1/2 teaspoon salt
* 2 quarts milk, divided
* 2 tablespoons vanilla extract
* 1 teaspoon ground nutmeg
* 2 cups whipping cream
* Whipped cream and additional nutmeg, optional

Directions:
In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1-qt. of milk. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg. Yield: 18 servings (about 3 quarts).

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Mock Eggnog

Mock Eggnog

I found a mock eggnog recipe in a newspaper, made a few changes and this is the result. Our family loves it during the holidays.

SERVINGS: 10
TIME: Prep/Total Time: 15 min.

Ingredients:

* 2 quarts cold milk
* 1 package (3.4 ounces) instant French vanilla or vanilla pudding mix
* 1/4 cup sugar
* 1 teaspoon ground nutmeg
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt, optional
* 1 cup heavy whipping cream
* Additional nutmeg, optional

Directions:
In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg, vanilla and salt if desired. In another bowl, beat cream until thickened, about 3 minutes. Stir into pudding mixture. Refrigerate until serving. Sprinkle with additional nutmeg if desired. Yield: about 2-1/2 quarts.

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Mocha Eggnog

Mocha Eggnog

This chocolaty twist on traditional eggnog will spread good cheer at your Christmas or New Year's celebration. My family makes a batch each year to sip while opening presents.

SERVINGS: 10
TIME: Prep/Total Time: 10 min.

Ingredients:

* 5 cups chocolate milk
* 4 cups eggnog
* 1 cup heavy whipping cream, divided
* 2 tablespoon instant coffee granules
* 2-1/2 teaspoons vanilla extract
* 1 teaspoon rum extract

Directions:
In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through. Remove from the heat; stir in extracts. In a small mixing bowl, beat remaining cream until stiff peaks form. Dollop over eggnog. Yield: 2-1/2 quarts.

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Makeover Eggnog

Makeover Eggnog

If traditional eggnog is too rich for your tastes, give our lighter version a try. It boasts one-third fewer calories, only a quarter of the fat and less than half the cholesterol, but is still a satisfying frothy blend that's sure to please.—Taste of Home Test Kitchen

SERVINGS: 18
TIME: Prep: 10 min. Cook: 25 min. + chilling

Ingredients:

* 1-3/4 cups sugar
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 2 quarts 2% milk
* 6 eggs, lightly beaten
* 3 teaspoons vanilla extract
* 2 teaspoons rum extract
* 4 cups fat-free half-and-half
* 1/2 teaspoon ground nutmeg

Directions:
In a large heavy saucepan, combine the sugar, flour and salt. Gradually whisk in milk and eggs until smooth. Cook and stir over low heat until a thermometer reads 160°, about 20 minutes. Remove from the heat; stir in extracts. Cover and refrigerate until well chilled, about 2 hours.

Just before serving, strain eggnog mixture; stir in the cream and nutmeg. Pour into glasses. Yield: 18 servings (about 3 quarts).

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Low-Fat Eggnog

Low-Fat Eggnog

"Everyone can enjoy a traditional taste of the season with this smooth, creamy eggnog," relates field editor Paula Zsiray of Logan, Utah. "Our kids love it."

SERVINGS: 12
TIME: Prep/Total Time: 10 min.

Ingredients:

* 11 cups cold fat-free milk
* 2 teaspoons vanilla extract
* 2 packages (1-1/2 ounces each) sugar-free instant vanilla pudding mix
* Artificial sweetener equivalent to 1/3 cup sugar
* 1/2 teaspoon ground nutmeg

Directions:
In a large bowl, combine the milk and vanilla. In another bowl, combine dry pudding mix, sweetener and nutmeg. Whisk into milk mixture until smooth. Refrigerate until serving. Yield: 12 servings.

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Homemade Eggnog

Homemade Eggnog

Says Pat Waymire of Yellow Springs, Ohio, "This holiday treat is well worth the time it takes to make it."

SERVINGS: 14
TIME: Prep: 50 min. + chilling

Ingredients:

* 12 eggs
* 1-1/2 cups sugar
* 1/2 teaspoon salt
* 2 quarts milk, divided
* 2 tablespoons vanilla extract
* 1 teaspoon ground nutmeg
* 2 cups heavy whipping cream
* Additional nutmeg, optional

Directions:
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts.

Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.

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Homemade Eggnog 2

Homemade Eggnog

"For variations of this favorite holiday beverage, I sometimes stir in vanilla or 1-1/2 cups of strong coffee. Whipped cream is a pretty garnish, so are chocolate curls or cinnamon sticks."

SERVINGS: 10
TIME: Prep: 10 min. Cook: 25 min. + chilling

Ingredients:

* 8 eggs
* 1 cup sugar
* 3 cups milk, divided
* 3 cups heavy whipping cream, divided
* 1 teaspoon ground nutmeg

Directions:
In a large heavy saucepan, combine the eggs, sugar, 1 cup milk and 1 cup cream. Cook and stir over medium heat for about 25 minutes or until a thermometer reads 160° or is thick enough to coat the back of a metal spoon.

Pour into a large bowl; stir in nutmeg and the remaining milk and cream. Place bowl in an ice-water bath; stir frequently until mixture is cool. Cover and refrigerate for at least 3 hours before serving. Yield: 2 quarts.

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Effortless Eggnog

Effortless Eggnog

Effortless Eggnog offers delicious traditional flavor without any eggs! There’s no food safely worry about raw eggs, and anyone with egg allergies can enjoy this mixture. You can use sugarless pudding mix and low fat milk in the recipe if you wish. It’s also good “spiked,” if you are so inclined.

SERVINGS: 16
TIME: Prep/Total Time: 5 min.

Ingredients:

* 1/2 gallon cold milk, divided
* 1 package (3.4 ounces) instant French vanilla pudding mix
* 1/4 cup sugar
* 2 teaspoons vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Directions:
In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until serving. Yield: 16 servings (2 quarts).

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Chilled Mocha Eggnog

Chilled Mocha Eggnog

Eggnog gets a delightful twist with a hint of mocha flavor in this recipe suggested by Debbi Smith of Crossett, Arkansas. "Instant coffee and a sweetened cream topping make this beverage one of the season's super sippers," she says.

SERVINGS: 4
TIME: Prep: 10 min. + chilling

Ingredients:

* 1-1/2 teaspoons instant coffee granules
* 1 tablespoon hot water
* 4 cups eggnog*
* 2 tablespoons brown sugar
* 1/8 teaspoon ground cinnamon
* 1/2 cup whipping cream
* 2 tablespoons confectioners' sugar
* 1/2 teaspoon vanilla extract

Directions:
In a bowl, dissolve coffee in water. Add eggnog, brown sugar and cinnamon; whisk until sugar is dissolved. Chill. In a mixing bowl, beat cream, confectioners' sugar and vanilla until soft peaks form. Pour eggnog mixture into glasses; top with whipped cream. Yield: 4 cups.

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Cheery Cranberry Nog

Cheery Cranberry Nog

Tangy cranberry flavors this frothy foamy beverage that's as refreshing as a yogurt smoothie. It always brings a blush of Christmas to my holiday spreads...and lots of complements from guests of all ages.

SERVINGS: 12
TIME: Prep: 10 min. Cook: 15 min. + chilling

Ingredients:

* 2 cups half-and-half cream
* 6 eggs
* 1 cup sugar
* 3 cups heavy whipping cream
* 2 cans (11-1/2 ounces each) cranberry juice concentrate, undiluted
* 2 cups water

Directions:
In a Dutch oven, combine the half-and-half, eggs and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; cool slightly. Stir in the remaining ingredients. Cover and refrigerate until chilled. Yield: 3 quarts.

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