Nothing says Christmas like that first sip of eggnog. Start a new tradition by making this festive favourite right in your own kitchen.
Candy cane eggnog: Add 1 tsp peppermint extract along with vanilla. Continue with recipe.
Chocolate eggnog: Instead of milk and cream, use 1 1/4 cups 1% milk. Add 1/2 cup chopped dark chocolate with sugar and bourbon to milk mixture. Continue with recipe.
Skinny eggnog: Use 1% milk instead of 3.25%. Continue with recipe.
Dairy-free eggnog: Substitute almond milk for 3.25% and coconut milk for cream. Continue with recipe.
Candy Cane Icing: Beat 1/2 cup butter with 1 1/2 cups icing sugar, 1/4 cup Candy Cane Eggnog, 1/2 tsp peppermint extract, 1/4 tsp nutmeg and 1/8 tsp salt. Spread on cupcakes or between cake layers.
*Lightly cooked eggs are generally safe to eat but shouldn’t be served to people with compromised immune systems. If concerned, buy pasteurized eggs, like Egg Creations, to use instead.