Three Things Thursday: Three Ways to use Eggnog | Occasionally Crafty: Three Things Thursday: Three Ways to use Eggnog

Thursday, November 14

Three Things Thursday: Three Ways to use Eggnog

Three Ways to Use Eggnog!
(other than just drinking it by the carton...)

Eggnog is an interesting seasonal treat. You either love it or you hate it. Some like it thin, some like it thick. Some add alcohol, some just detest it. But the interesting thing about it is you can't add it to as many things as you can pumpkin. I mean pumpkin has become the new medium to add anything and everything to, and most of it is amazing. Eggnog, well, not all eggnog flavored things are as good as the original. So here are a few very simple ways I've found to use eggnog as an accessory!

1. Eggnog French Toast- I was messing around one day and decided to dip my bread in a mixture of eggnog, cinnamon, nutmeg, and a tiny bit of milk (since our eggnog is really thick). I dusted a little powdered sugar on and let me tell you, it was delicious! You have to try it!

2. Eggnog Hot Chocolate- This one is simple and tasty. Make your hot chocolate as usual (I am a huge Stephen's fan!). Once it's ready add just a touch of eggnog and stir it in. Mmmm....

3. Eggnog Pumpkin Pie- We found this recipe a few years ago and have made it at every Thanksgiving since! This makes two pies, so feel free to halve it. 

One pie has the topping, the other does not

Eggnog Pumpkin pie
1 large can pumpkin puree
2 1/2 cups eggnog 
scant 1 1/3 cups white sugar
6 eggs
1/2 tsp salt
2 tbsp cinnamon
scant tbsp ground ginger
1 tsp nutmeg
2 tsp vanilla extract

Either prepare your pie crusts or take them out of the freezer to thaw, and preheat the oven to 375.

In a large bowl, beat all the above ingredients. Once the mixture is well-blended, pour evenly between two unbaked pie crusts. bake for 30 minutes.

Meanwhile: in a medium bowl, combine:

2 cups chopped pecans
1 cup brown sugar
2 tbsp agave nectar (or maple syrup)
1/8 tsp kosher salt

After the pies have baked 30 minutes, sprinkle this mixture evenly over both pies. Bake an additional 20-30 minutes or until pies are puffed and still a bit jiggly. Cool several hours and serve either at room temp or chilled. 

I know there are some more great eggnog recipes out there. How do you use your eggnog?
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