Well, everyone says eggnog is one of those things people either love or hate. I happen to love it, and the holiday season just isn’t perfect until I’ve had at least one glass of the thick, creamy stuff with a shake of nutmeg on top. I have not ever made eggnog myself, however. The hubby is a ‘nog-hater, so I just buy a small carton for myself and usually throw some of it down the drain after the New Year.
Because the most prominent ingredient in eggnog is – gasp! – eggs, it was no surprise that the Virginia Egg Council chose to send out some eggnog recipes for the holiday season. There’s “Classic Cooked Eggnog,” of course, but what really caught my eye was the Eggnog Pie. They want you to make your own homemade eggnog for this recipe, but I don’t see why you couldn’t just sub in the store bought stuff. It also includes cheesecake- and vanilla-flavored pudding, vanilla wafers and rum extract. Yum.
Below the jump, I’ll share the recipes for Eggnog Pie and Classic Cooked Eggnog. While we’re at it, let’s take a tally — do you LOVE eggnog or do you HATE it?
Classic Cooked Eggnog
1/4 cup sugar
1/4 tsp. salt
4 cups skim or 1 percent milk, divided
1 tsp. vanilla
In large saucepan, beat together eggs, sugar, salt and 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and reaches 160 degrees, about 14 minutes.
Stir in remaining 2 cups of milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight.
24 vanilla wafers, finely crushed
2 Tbsp. melted butter
1 3/4 cups eggnog (homemade or not)
1 pkg. (3 oz.) cheesecake instant pudding
1 pkg. (3 oz.) French vanilla instant pudding
1 tsp. ground nutmeg
1 tsp. rum extract
1 container (8 oz.) whipped topping, divided
Additional nutmeg for garnish (optional)
Preheat oven to 400 degrees. In a small bowl, stir together crushed cookies and butter. Press into bottom and sides of 9-inch pie plate. Bake for 5 minutes, then cool.
In a large mixing bowl, whisk eggnog and pudding mixes for two minutes, or until well-blended. Stir in nutmeg and extract. Fold in 1 1/2 cups of whipped topping until well-blended. Spoon mixture into cooled crust. Sprinkle with additional nutmeg, if desired. Refrigerate until ready to serve. Serve with remaining whipped topping.
Source for both recipes: American Egg Board.