EGGNOG COFFEE CAKE
You can make and glaze the coffee cake up to 3 days in advance and store at room temperature.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
- Reduce the mixer speed to low and add the flour mixture in three batches,
- alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
- Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
- Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.
EGGNOG COFFEE
A classic Christmas drink gets a coffee kick in this luscious combination. With just two ingredients, it makes a perfect last second entertaining option.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place eggnog in a large saucepan. Cook and stir until heated through. (Do not boil.) Stir in coffee. Pour into cups or mugs; serve immediately. Garnish with whipped cream and nutmeg if desired.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
CREAMY EGGNOG COFFEE
Warm up winter nights with our Creamy Eggnog Coffee Recipe. This eggnog coffee recipe will make your toasty drink not only refreshing but festive as well.
Provided by My Food and Family
Categories Recipes for Drinks
Time 10m
Yield 6 servings, 1 cup each
Number Of Ingredients 2
Steps:
- Stir coffee and eggnog until blended.
- Pour into 6 cups or mugs.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 70 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 17 g, Protein 6 g
CREAMY EGGNOG AND COFFEE
Simply combine eggnog and coffee for a delicious holiday beverage. Creamy Eggnog and Coffee features a blend of cooled coffee and eggnog with a kiss of whipped topping and nutmeg. For the adults, add in some rum for an added warming factor.
Provided by My Food and Family
Categories Meal Recipes
Time 1h10m
Yield 4 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Mix coffee and eggnog in glass or plastic pitcher.
- Refrigerate 1 hour.
- Serve topped with COOL WHIP and nutmeg.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 115 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
CREAMY COFFEE EGGNOG
Make and share this Creamy Coffee Eggnog recipe from Food.com.
Provided by PalatablePastime
Categories Punch Beverage
Time 10m
Yield 14-16 serving(s)
Number Of Ingredients 7
Steps:
- Place coffee, eggnog and whipped topping (Cool Whip) in a large bowl and whisk until smooth.
- Add rum and stir until blended.
- Chill before serving.
- To serve, garnish each cup with whipped cream and grated nutmeg, if desired (also can use cinnamon sticks).
Nutrition Facts : Calories 141.7, Fat 9, SaturatedFat 6.5, Cholesterol 38.5, Sodium 40, Carbohydrate 12.9, Sugar 9.3, Protein 2.8
CREAMY COFFEE GELATIN
Make and share this Creamy Coffee Gelatin recipe from Food.com.
Provided by UnknownChef86
Categories Gelatin
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve gelatin in hot coffee.
- Beat egg yolk.
- Add half of the sugar in dissolved gelatin and milk.
- Beat egg whites.
- Add the remaining sugar and continue beating until stiff.
- Set aside.
- Cook egg yolk mixture over low heat.
- Cool slightly.
- Fold in egg whites mixture.
- Pour into molder.
- Chill before serving.
Nutrition Facts : Calories 170.5, Fat 3.7, SaturatedFat 1.7, Cholesterol 86.2, Sodium 53.3, Carbohydrate 29.8, Sugar 25.2, Protein 4.6
COFFEE EGGNOG
More reasons to make merry: a festive eggnog enriched with a boost of coffee.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
- Pour yolk mixture back into saucepan. Add coarsely ground espresso beans. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
- Pour mixture through a fine-mesh sieve lined with 4 layers of cheesecloth into a large bowl; discard solids and cheesecloth. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
- Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, 5 minutes. Fold into eggnog.
- Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with finely ground espresso.
CREAMY COFFEE EGGNOG
Make and share this Creamy Coffee Eggnog recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Punch Beverage
Time 18m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Mix coffee, eggnog, thawed Cool Whip, rum and cinnamon very well.
- Chill in fridge until very cold.
- Top each serving (1/2 cup) with a dollop of French Vanilla Cool Whip and freshly grated nutmeg.
Nutrition Facts : Calories 59.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 18.7, Sodium 17.4, Carbohydrate 4.4, Sugar 2.7, Protein 1.2
CREAMY EGGNOG
Make and share this Creamy Eggnog recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 50m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium heat (Do not boil).
- In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
- Gradually stir about 1/4 of hot milk into egg mixture.
- Add egg mixture to remaining hot milk; stirring constantly.
- Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
- Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
- Remove pan from heat; let cool.
- Cover and chill (up to two days).
- When ready to serve, beat whipping cream at medium speed until soft peaks form.
- Fold the whipped cream into the egg mixture.
- Sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 2161.5, Fat 149.3, SaturatedFat 86.8, Cholesterol 1326.3, Sodium 754.8, Carbohydrate 126.1, Sugar 102.4, Protein 42.4
RICH & CREAMY EGGNOG
My mom is a huge eggnog fan around the holidays, but I've never been crazy about the storebought kind. When I whip up this homemade festive treat nobody can resist! -Jenna Fleming, Lowville, New York
Provided by Taste of Home
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, whisk eggs, sugar and confectioners' sugar until blended. Stir in milk., Cook over low heat about 20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Stir in cream, amaretto, cinnamon and nutmeg. Refrigerate, covered, several hours or until cold. Sprinkle servings with additional nutmeg.
Nutrition Facts :
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