You know it’s the holiday season when eggnog starts a’pouring! Velvety smooth and rich with eggs, cream and nutmeg, served cold, “straight up,” over ice, or with a splash of rum or brandy, it puts the holiday cheer into any gathering.
Since the “eggnog” flavor is so popular, it is so much fun to create recipes using this old-time favorite. During the season, most dairies now offer “ultra” or “gourmet” eggnog and a non-fat or low-fat version as well as their standard product.
If a warm winter drink is your fancy – try this Eggnog Buttered Brandy by Chef Kathy Casey… a D’lish take on a traditional favorite! You can make the batter for this winter warmer and store it frozen for up to a month to have on hand for holiday events.
Here are some other fun ideas for using eggnog:
- Try eggnog instead of milk or cream in your coffee
- Order your next latte with steamed eggnog
- Make an Eggnog Splash — Serve eggnog over ice, with spiced rum, Grand Marnier and a splash of soda water!
Eggnog Buttered Brandy
Makes 1 drink
3 tablespoons Eggnog Buttered Brandy Mix (recipe follows)
1 fl. oz. brandy*
4- 5 fl. oz. boiling water
Place Eggnog Buttered Brandy Mix and brandy in coffee glass or mug. Stir in boiling water until batter is dissolved. Sprinkle lightly with nutmeg.
*Chef’s Note: This drink is also delicious made with rum instead of brandy.
Eggnog Buttered Brandy Mix
Makes about 7 cups (36 servings)
1/2 pound butter (2 sticks), softened
1 1/2 cups light brown sugar
1 3/4 cups powdered sugar
1 pint very high-quality vanilla ice cream
1 cup high-quality eggnog such as Darigold
1 Tbsp. real vanilla extract
1 Tbsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. rum extract
Be sure butter is softened. Cream butter and sugars together with a beater in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week or frozen for up to 1 month.
Recipe by: Kathy Casey