Eggnog Coffee Recipes

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.

Steps:

• Place coffee and nutmeg in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir in eggnog.
• Pour into 4 cups; top with COOL WHIP.

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.

Steps:

• Melt the butter in a saucepan set over medium heat, then add the sugar and eggnog. Whisk together and bring to a boil. Boil for 1 minute, then remove from the heat and whisk in the vanilla and baking soda if using. Serve warm or at room temperature.

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).

Steps:

• Mix coffee and eggnog in glass or plastic pitcher.
• Refrigerate 1 hour.
• Serve topped with COOL WHIP and nutmeg.

Steps:

• Combine first five ingredients in a large mixing bowl.
• Beat at low speed until smooth; stir in whiskey.
• Chill 1 to 2 hours.
• Pour into a punch bowl.
• Top punch with scoops of ice cream.

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with nutmeg.
• Place sugar in empty pot of coffee maker.
• Add 2-1/2 cups cold water to coffee maker; brew.
• When brewing is complete, stir in eggnog.
• Pour into 4 cups.
• Serve immediately, topped with dollops of the whipped topping.
• Sprinkle lightly with additional nutmeg, if desired. Enjoy!

Steps:

• Grease bottom only of rectangular pan, 13x9x2inches, with shortening.
• Make streusel topping; set aside.
• Beat sugar and butter in large bowl with electric mixer on medium speed.
• Beat in eggnog, sour cream, rum extract and eggs until blended.
• Stir in flour, baking powder, baking soda and salt.
• Spread in pan.
• Sprinkle streusel topping over batter.
• Cover and refrigerate atleast 8 hours.
• Heat oven to 350*.
• Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool 20 minutes.
• Make eggnog glaze; drizzle over coffee cake.
• For serving, cut into 5 rows by 3 rows.
• Note**To cook immediately reduce bake time to 30-35 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Butter 9 inch fluted or plain tube pan.
• In large bowl of electric mixer, cream butter and sugar until light and fluffy.
• Beat in eggs, eggnog, and vanilla.
• Stir together flour, bakng powder, and salt.
• Gradually beat into butter mixture.
• Prepare topping by combining nuts, sugar and cinnamon.
• Scatter half the topping evenly over bottom of pan.
• Spoon in half batter.
• Add remaining topping and spoon on remaining batter.
• Bake 50 to 60 minute, or until toothpick inserted in center comes out clean.
• Cool 15 minutes before removing from pan.

Steps:

• Stir coffee and eggnog until blended.
• Pour into 6 cups or mugs.