EGGNOG COFFEE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
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, FatContent 6g fat (4g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 12g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE RECIPE: HOW TO M…
To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. —Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Brunch
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 15 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.
Nutrition Facts : Calories 350 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 255mg sodium, CarbohydrateContent 50g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
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Total Time 10 minutes
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Calories 214 calories per serving
- Clean the beaters, then beat the egg whites in a clean bowl to soft peaks. Fold a third of the whipped egg whites into the milk and cream mixture in the punch bowl, then add the remaining whipped egg whites. Gently fold these in until the eggnog is fluffy and smooth. Chill until ready to serve. Will keep, covered in the fridge, for up to a day. Just before serving, add plenty of ice, then stir gently and ladle into tumblers.
EGGNOG COFFEE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Calories 117 calories per serving
- 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.
OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE RECIPE: HOW TO M…
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Brunch
Calories 350 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.
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Total Time 15 minutes
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