EGGNOG RECIPE ALCOHOL FREE RECIPES

Steps:

• In a large saucepan over medium-low heat, combine milk, cloves, 1 teaspoon of the vanilla, cinnamon, nutmeg, and kosher salt. After mixture has warmed for 5 minutes, turn up heat between medium and medium-high. Stir regularly to avoid scorching, just until it comes to a boil. Turn off heat. In a large bowl, combine egg yolks and sugar. Whisk briskly until mixture is lightened in color and a bit fluffy, with visible ridges and ripples appearing when you whisk. Very slowly pour the hot milk mixture into the eggs, whisking vigorously all the while. You want to incorporate hot with cold slowly, to not "cook" the eggs to a scrambled consistency. Then pour everything back into the saucepan over medium heat. Stir constantly for about 5 minutes, until mixture is thickened and foamy. Do not allow mixture to boil. Strain to remove cloves. Let cool for about 1 hour. Stir in rum, brandy if desired, half-and-half, and remaining 2 tablespoons of vanilla. Refrigerate overnight to thoroughly chill and let flavors meld. Leave out the alcohol, if you prefer. Nothing else needs to be altered, and it will still taste wonderful! Before serving, whip heavy cream until softly firm. Fold whipped cream into eggnog mixture. Pour into individual glasses and garnish with freshly grated nutmeg.

Steps:

• Preheat the oven to 350 degrees. Grease and flour 3 eight inch round cake pans. Add a circle of wax or parchment paper to the bottom of each pan.
• In the bowl of your mixer, add the cake mix, flour and sugar, whisk to blend.
• Add the remaining ingredients and mix at medium speed for 1 minute, scrape the sides and bottom of the bowl and mix 1 minute more ( a bit longer if using a hand mixer).
• Bake at 350 degrees for 20 to 22 minutes or until toothpick inserted in the center comes out clean. Let cool on a wire rack for 5 minutes, then turn out of the pans.  
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla, nutmeg, and cinnamon. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.