If you like eggnog, then you’ll like this article. Eggnog, an essentially rich, stirred custard made of milk, cream, sugar, and eggs, is a favorite holiday drink.

But talk about festive versatility! It brings a unique twist to a variety of recipes. Its warm spice profile (nutmeg, cinnamon, vanilla) makes it an excellent substitute for milk, cream, or buttermilk in many baked goods and dishes. For instance, consider these ideas.

BREAKFAST AND BRUNCH:

Eggnog French Toast: Substitute eggnog for the milk/cream mixture in your favorite French toast recipe for a richer, sweeter result. It works especially well with thick-cut bread or challah.

Pancakes/Waffles: Incorporate eggnog into pancake or waffle batter for a subtle spice and added richness that pairs perfectly with maple syrup.

Muffins & Scones: Use eggnog in place of milk in your go-to muffin or scone batter to effortlessly infuse them with holiday flavor. Adding a streusel topping enhances the texture and taste. In fact, let’s stop right here and look at one of the most delicious muffin recipes you’ll ever have. It’s from Chris and Scott, recipe creators and owners of the site www.cafesucrefarine.com.

Eggnog Crumble Muffins

Ingredients:

CRUMBLE TOPPING
1/2 cup sugar
1/2 cup all-purpose flour
3 1/2 tablespoons butter
MUFFIN BATTER
1/2 cup melted butter allow to cool for 5 minutes
3/4 cup sugar
2 large eggs
1/2 cup eggnog
1/4 cup buttermilk OR yogurt
1 teaspoon vanilla extract
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour
EGGNOG DRIZZLE
2 tablespoons eggnog
1/2 cup powdered sugar
nutmeg for garnish, if desired

Directions:

Preheat oven to 425F. Spray a 12-cup muffin baking pan generously with non-stick spray or line the pan with paper cupcake/muffin liners.

CRUMBLE
Prepare the crumble first by melting butter in a microwave-safe, medium-large bowl for 60-90 seconds on high power (cover the bowl with a damp paper towel before melting.)
Add the sugar and flour and stir with a fork until well-mixed and nice size crumbs form. Set aside.

BATTER
Whisk the melted butter with the sugar then add the eggs and stir well to combine completely. Add eggnog, buttermilk or yogurt and vanilla. Stir again until well combined.
Sprinkle the baking powder, baking soda, nutmeg and salt over the top of the batter. Stir until smooth and lump-free. Add the flour, stir just until all flour is incorporated.
Scoop the batter into the 12 muffin cups and sprinkle each with one rounded tablespoon of the crumble mixture. Pat the crumble lightly to adhere it to the batter.
Wait 15 minutes before baking muffins. Immediately lower the heat to 350?F and bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done. Allow muffins to cool for 5 minutes in the pan, then remove from the pan to a cooling rack.

DRIZZLE
While the muffins are cooling, make the glaze by combining the eggnog and powdered sugar in a small bowl or measuring cup. Stir with a fork or small whisk until nice and smooth. Drizzle the glaze light over the cooled or just slightly warm muffins. Garnish with a teeny sprinkle of nutmeg if desired. Serve and enjoy!

To make these muffins gluten-free, sub an equal amount of cup to cup gluten-free flour for the all-purpose flour. I used King Arthur Measure to Measure Gluten-Free Flour with really good results. Be sure to allow the batter to rest in the pan as directed before baking. Add around 5 minutes onto the baking time or until the muffins are nicely golden and feel firm when gently touched on the top.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

DESSERTS:

Panna Cotta: Create a creamy, elegant dessert by mixing eggnog with gelatin and chilling in ramekins until set. Garnish with a sprinkle of nutmeg and fruit or syrup.

Bundt Cake or Cheesecake: Eggnog can be used in the batter for a festive cake, which can then be topped with a simple glaze made from confectioners' sugar and eggnog. Eggnog cheesecake bars are another popular option.

Rice Pudding/Risotto or Tapioca pudding: Just substitute nog for the recipe’s milk or cream and get ready for an unexpected play on a traditional favorite.

Eggnog Pie: Combine eggnog with rum, brandy, and spices in a spiced crumb crust for a festive pie.

DRINKS:

Hot Nog: Gently warm eggnog in a saucepan for a cozy, non-alcoholic drink, or use it to replace some of the milk in a rich hot chocolate recipe.

Lattes: Create a homemade version of a seasonal favorite by adding steamed eggnog to your coffee or espresso.

Lastly, here are couple more clever ideas. Eggnog makes an excellent ice cream base because it’s essentially a stirred custard. And try whipping heavy cream with a splash of eggnog instead of vanilla extract. This becomes a uniquely flavored topping for ANY dessert!