Saturday, January 25, 2014

The Last of the Eggnog...or Is It?


Ahhh, eggnog. Why are you only available a few months of the year? I will share a great recipe that uses store-bought eggnog. Then, I will show you how you can make a very easy version at home if you are craving eggnog in January...or July!

Eggnog Tres Leches Cake


1 package white cake mix (regular size)
1 1/3 cups water
2 tablespoons canola oil
3 egg whites
2 cups eggnog
1 can (14 ounces) sweetened condensed milk
1/2 cup 2 percent milk
1 1/2 cups heavy whipping cream
1/4 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg


In a large bowl, combine the cake mix, water, oil, and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 13x9-inch baking pan.

Bake at 350 degrees F for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Using a skewer, poke holes in cake 1-inch apart.

In a large bowl, combine the eggnog, sweetened condensed milk, and 2 percent milk. Pour a scant 3/4 cup mixture over cake; let stand for 20-30 minutes or until liquid is absorbed. Repeat four times. Cover and refrigerate for 8 hours or overnight.

In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.

Yield: 15 servings.

Nutritional information: 1 piece equals 394 calories, 19 g fat, 62 mg cholesterol, 309 mg sodium, 51 g carbohydrate, trace fiber, 6 g protein.

Source: Taste of Home. You can find it here.

Ice Cream Eggnog


Vanilla ice cream (amount depends on the number of servings you wish to make)
Milk, to achieve desired thickness
Rum extract, to taste
Nutmeg, to taste
Yellow food coloring, optional


Place vanilla ice cream and milk in a blender (the amounts you use are dependent on how many servings you wish to make, and how thick you would like your eggnog to be). Flavor with rum extract and nutmeg to your taste.

Sprinkle with additional nutmeg, if desired.

Serve immediately.

Source: I was inspired by this recipe that I found in an Everyday Food magazine.

Notes: The ice cream helps you achieve a texture similar to that of store-bought eggnog. You can use any kind of milk you would like (skim, whole, half-and-half, etc.). You can make it thick (using less milk) if you want more of an eggnog shake. Or you can use more milk to achieve more of an eggnog thickness.

I would suggest starting out with about 1 teaspoon of rum flavoring, and 1/4 teaspoon of nutmeg and then adjusting this to your taste. I used more than 1 teaspoon of rum flavoring.

You can use yellow food coloring to make your eggnog look more like the store-bought variety, or you can keep it white. It's up to you!

Above: Ice cream eggnog (without yellow food coloring)

Above: Ice cream eggnog with a little yellow food coloring.

This really tastes just like store-bought eggnog. If you have a serious craving for eggnog when none can be found in the store, this easy recipe is for you.

1 comment:

  1. Okay, I'm not gonna lie, that eggnog tres leches was really, really good. The best of all worlds. Goodbye for now, Christmas flavors.