How to Use Leftover Eggnog

The holidays are over and you’re stuck with a couple of quarts of eggnog that your New Year’s resolutions prevent you from chugging down as a cookie chaser. Still, it would be a shame to waste such a delightful treat. So don’t! Instead, try these fun, simple recipes to use up the rest of your nonalcoholic holiday eggnog.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 package (18.25 ounces) yellow cake mix
• 1 cup prepared eggnog
• 3 eggs, beaten
• 1 stick (1/2 cup) butter or margarine, softened
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Eggnog Latte

1. Combine eggnog and milk in a stainless-steel steaming pitcher and steam according to directions on your espresso machine.

2. Add espresso to a warmed coffee mug. Carefully pour steamed eggnog-milk mixture into mug, using a spoon to keep the foam from falling in. Gently, spoon the foam over the top.

3. Dust the top of the latte with cinnamon and nutmeg to garnish.

Eggnog French Toast

4. In a shallow bowl, combine eggnog, eggs, vanilla, and spices. Whisk until blended.

5. Dip bread into egg mixture, turning to coat. Allow the egg mixture to saturate bread. Spray a large nonstick skillet or griddle with cooking spray and bring to medium heat.

6. Cook the egg-battered bread over medium heat until golden brown. Turn and cook the other side. Remove to the serving platter and keep it warm until you're ready to eat. Serve with butter, maple syrup and apple sauce, if desired.

Eggnog Bundt Cake

7. Preheat oven to 350 degrees-F. Butter a 12-cup Bundt pan and dust with flour. Set aside.

8. In a large mixing bowl, combine cake mix, eggnog, eggs, butter and spices. With an electric mixer, beat on low speed just until the ingredients are moistened. Continue beating on medium speed for 2 minutes, scraping down bowl occasionally.

9. Pour batter into prepared Bundt pan and bake at 350-degrees F for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, and then turn out onto wire rack and cool completely.

10. If desired, serve the Eggnog Bundt Cake with cinnamon ice cream or sweetened whipped cream. Makes 12 to 16 servings.

Tips & Warnings

• Leftovers of this rich cake freeze well. Simply wrap individual slices first in waxed paper, and then in foil and freeze. Alternatively, you can make this in mini-loaf pans and freeze the well-wrapped loafs.

[simplelife]

on 9/27/2008 These are really good ideas! I always have leftover eggnog during the holidays. I'll use these this year.

[Becca]

on 1/9/2008 I can't wait to try the french toast!