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.
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 CAKE
This is from Berkley Farms Dairy recipes...and not at all sure who gave it to me, but thank you anyway for a great recipe. This recipe provided to Berkley Farms by celebrity chef Johnny Rivers.
Provided by Chabear01
Categories Breads
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 504.6, Fat 30.5, SaturatedFat 13.5, Cholesterol 101, Sodium 285.4, Carbohydrate 53.9, Fiber 2.4, Sugar 32.8, Protein 6.5
EGGNOG COFFEE
Combine two winter favorites with our Eggnog Coffee - festive eggnog and coffee. Eggnog Coffee is a great holiday treat and a way to use leftover eggnog.
Provided by My Food and Family
Categories Christmas Recipes
Time 10m
Yield 4 servings, about 1 cup each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 45 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 16 g, Protein 3 g
EGGNOG COFFEE (NON-ALCOHOLIC)
Make and share this Eggnog Coffee (Non-Alcoholic) recipe from Food.com.
Provided by Sharon123
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 100.3, Fat 4.4, SaturatedFat 2.7, Cholesterol 43.2, Sodium 44.1, Carbohydrate 12.4, Sugar 12.3, Protein 3.1
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.
EGGNOG LATTE
It wouldn't be Christmas without one (or several!). If you have a home espresso machine, this is a great holiday coffee treat.
Provided by Mackenzie
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Brew the shot of espresso, then add to mug. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle nutmeg on top of the foam.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 27.2 g, Cholesterol 106.4 mg, Fat 14.7 g, Fiber 0.2 g, Protein 9.2 g, SaturatedFat 8.8 g, Sodium 130.9 mg, Sugar 18.3 g
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