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An Egg-nog Christmas

An Egg-nog Christmas


I absolutely love a good egg-nog at Christmas time. Make some special Eggnog French Toast with a side of ham for Christmas morning and later enjoy a fabulous glass of egg-nog and some carols.{{more}}

Christmas Egg-nog

You will need:

3 cups milk

1 cup heavy or double cream

3 cinnamon sticks

1/2 tsp vanilla extract

1 tsp grated nutmeg, plus more for garnish

5 eggs, separated

2/3 cup granulated sugar

3/4 cup Bacardi Dark Rum, or bourbon

Cool Whip


In a saucepan, combine milk, cream, cinnamon, vanilla extract and nutmeg. Bring to the boil over medium heat. Once boiling, remove from the heat and allow to steep. In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to three days.

Before serving, add cool whip to the top and garnish with freshly grated nutmeg or cinnamon.

Tip – If you don’t have cinnamon sticks, simply use the powder. For a virgin egg-nog, don’t add the alcohol.

Egg-nog French Toast

You will need:

1 1/2 cups egg-nog

5 large eggs

1/2 tsp ground nutmeg

1/2 tsp rum extract

12 slices slices of bread

Oil or butter for frying


In a mixing bowl, whisk together egg-nog, eggs, nutmeg and rum extract until very well blended. Dip bread in mixture, making sure it is completely saturated. Place bread in frying pan on medium heat, so as not to burn, and fry until brown and crispy on both sides. Repeat until mixture and bread are finished and serve warm with maple syrup and sweetened whipped cream, if desired.

Tip – Feel free to leave out the rum extract.