What do you do with leftover eggnog?! Here are a bunch of leftover eggnog recipes and tips to help you find ways to use all that extra eggnog!
Eggnog is one of those tasty treats that many of us love to indulge in during the Christmas holidays but it’s easy to end up with a lot of it left when the party is over! The good news is that eggnog makes a tasty addition to a lot of other recipes! Here are 7 great ways to use leftover eggnog!
7 Ways to Use Leftover Eggnog
I started to post these tips after Christmas but I just realized there will be a lot of eggnog served at Christmas parties over the next week or two. Instead of saving these leftover eggnog tips until after Christmas, here are a couple more ways to use leftover eggnog now:
- Use leftover eggnog in place of milk in your bread or rice pudding.
- Use eggnog in your coffee to make an eggnog latte
- Freeze any extra eggnog and make ice cream if you need more just add some more whole milk.
- Pour leftover eggnog on hot cereal in place of milk.
- Use eggnog in place of milk in your favorite pancake mix.
- Use eggnog in place of milk in a yellow cake for a really nice rich cake.
- Use in place of milk to make a yummy frosting on ginger cookies or gingersnaps
- Use in smoothies
- Use eggnog in place of milk in muffins especially good in spice or that type of muffin.
- Use eggnog for French toast.
Leftover Eggnog Recipes
Here are some yummy recipes you can make with that leftover eggnog so you’ll get a yummy treat and keep from wasting all that eggnog that didn’t get used!
One great way to use leftover eggnog is to make this delicious eggnog pound cake recipe! It’s so good, you might even buy leftover eggnog on clearance just to make it! I hope you enjoy it as much as we did.
PrintEggnog Pound Cake Recipe
Ingredients
Topping:
2 Tbsp. butter or margarine
2/3 cup sliced almonds
Cake:
1 package yellow cake mix
3 Tbsp. butter or margarine, melted
1 1/2 cups eggnog
2 eggs
1/8 tsp. nutmeg
Instructions
- Grease a Bundt or tube pan with butter and press almonds into the sides and bottom.
- Preheat oven to 350°.
- Beat the remaining ingredients together until smooth.
- Pour into a prepared pan.
- Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean.
- Cool on a wire rack.
Eggnog French Toast Recipe
Ingredients
3 1/2 cups cubed bread (gluten free or french bread or just plain dried out sandwich bread works)
2 cups eggnog
3 large eggs
2 tsp. vanilla extract
Topping:
1/4 cup all-purpose flour (or gluten free flour)
1/4 cup brown sugar, packed
1/4 cup butter, melted
1 tsp. cinnamon
1/4 tsp. nutmeg
Pinch of salt
Instructions
- Grease an 8×8 inch baking dish.
- Place bread cubes evenly into the baking dish.
- Whisk together the eggnog, eggs and vanilla.
- Pour the mixture evenly over the bread cubes.
- Cover and place in the refrigerator for at least 1 hour or overnight.
- Preheat oven to 350°.
- Combine the flour, brown sugar, butter, cinnamon, nutmeg and salt until it resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the bread cubes.
- Bake for 40-45 minutes, or until golden brown.
- Serve immediately with syrup. Flavored syrups such as blueberry and strawberry taste great!
Eggnog Muffins Recipe
- Yield: Makes 1 dozen
Ingredients
1 egg
1/2 cup eggnog
1/4 cup vegetable oil
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 400°.
- Mix all the ingredients in a bowl. The batter will be slightly lumpy.
- Place the batter 2/3 full into greased muffin tins or muffin tins lined with papers.
- Bake for 15-20 minutes.
Eggnog Coffee Cake Recipe
- Yield: Serves 9
Ingredients
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
3/4 cup sugar
2 rounded Tbsp. shortening
1 cup eggnog
Coffee Cake Topping
2 Tbsp. butter
1/2 tsp cinnamon
3 Tbsp. brown sugar
Instructions
- Preheat oven to 350°.
- In a bowl, mix the flour, baking powder, salt, sugar and shortening.
- Set aside 3/4 cup of the mixture for the topping (see below).
- Add eggnog to the remainder of the flour mixture and mix until smooth.
- Pour the batter into an 8×8 inch buttered pan.
- Sprinkle the topping over the top.
- Combine all of the ingredients for the topping with the flour mixture that was set aside; Mix well.
- Bake for 30 minutes.
Starbucks Eggnog Latte Recipe Copycat
Ingredients
4 Tbsp. sugar
2/3 cup milk
1 1/3 cups eggnog
1 cup prepared unflavored coffee at double concentration or 2 shots espresso
Pinch of ground nutmeg, optional
Instructions
- Pour the milk, eggnog and sugar into a microwave-safe jar or cup.
- Using either a stick blender or your hands, shake/mix the milk mixture vigorously for 30-45 seconds. Stop when the mixture appears to have doubled in volume due to air bubbles.
- Place the mixture into the microwave; Heat on high for 30-45 seconds, or until the mixture starts to bubble up almost to the top of the jar. Do not let the milk overflow the jar or bubble too much and then fall flat.
- Repeat these two steps a second time until the milk is frothy.
- Pour the hot prepared coffee (or espresso) into the bottom of a deep mug.
- Holding back the milk foam with a spoon, carefully pour the milk mixture into the coffee. Do not stir.
- Gently spoon the foam over the top.
- Sprinkle with some freshly grated (or ground) nutmeg if desired.
Coconut Eggnog Pie Recipe
Ingredients
2 eggs
1 1/4 cups brown sugar, packed
3/4 cup eggnog
1/2 cup butter, melted
2 Tbsp. all purpose flour
1 tsp. ground cinnamon
Dash salt
2 1/2 cups sweetened shredded coconut, divided
1 graham cracker crust
1/4 cup chopped walnuts or pecans
Instructions
- Preheat oven to 425°.
- In a large bowl, beat the first seven ingredients until blended.
- Stir in 2 cups of the coconut.
- Pour into the crust.
- Sprinkle with walnuts and the remaining coconut.
- Bake on a lower oven rack 10 minutes.
- Reduce oven setting to 325°.
- Cover the top loosely with foil.
- Bake 45-50 minutes longer or until the filling is set.
- Cool on a wire rack. Refrigerate any leftovers.
Leftover Eggnog Cookies
- Yield: Makes about 7 dozen cookies
Ingredients
1 cup butter, softened
2 cups sugar
1 cup eggnog
1 tsp. baking soda
1/2 tsp. nutmeg
5 1/2 cups all purpose flour
1 egg white, lightly beaten
Colored sugar
Instructions
- Cream butter and sugar.
- Beat in eggnog, baking soda and nutmeg.
- Gradually add flour and mix well.
- Cover and chill 1 hour.
- Preheat oven to 350°.
- On a lightly floured surface, roll out half of the dough to 1/8 inch thickness.
- Using floured 3 1/2 inch cookie cutters, cut into desired shapes.
- Place on ungreased baking sheets.
- Repeat with the remaining dough.
- Brush with egg white.
- Sprinkle with colored sugar.
- Bake until the edges are lightly browned, about 6-8 minutes.
- Cool on wire racks.
Double Eggnog Cookies
- Yield: Makes 4 dozen cookies
Ingredients
1 1/3 cups butter, softened
1 cup brown sugar, packed
4 egg yolks
2 Tbsp. eggnog
1/2 tsp. rum extract
3 cups all purpose flour
Eggnog Frosting:
4 1/2 cups confectioners sugar
3/4 cup butter, softened
1 1/2 tsp. rum extract
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
2 to 3 Tbsp. eggnog
Ground nutmeg
Instructions
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the egg yolks, eggnog and rum extract.
- Gradually beat in flour.
- Refrigerate, covered, for at least 2 hours.
- Preheat oven to 325°.
- Shape into 1 inch balls.
- Place 2 inches apart on ungreased baking sheets.
- Bake for 13-16 minutes or until the bottoms are brown.
- Remove to wire racks to cool completely.
- In a large bowl, beat the first five frosting ingredients until blended.
- Beat in enough eggnog to reach the desired consistency.
- Spread the frosting over the cookies.
- Sprinkle with additional nutmeg.
- Let stand until set.
- Store in airtight containers.
Eggnog Fruitcake Bread Recipe
(Eggnog AND fruitcake! My two FAVORITE Christmas foods together!)
- Yield: Makes 1 loaf (16 slices)
Ingredients
1 egg
1 cup sugar
1 tsp. vanilla
1 stick (1/2 cup) butter, softened
2 cups all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup eggnog
1/2 cup chopped red and green candied cherries
1/2 cup chopped pecans
1/2 cup raisins
Instructions
- Preheat oven to 350°.
- Grease a 8×4 inch loaf pan.
- In a large bowl, beat the egg, sugar, vanilla and softened butter until well blended.
- In another bowl, whisk the flour, baking powder, baking soda and salt.
- Beat into the egg mixture alternately with eggnog, beating well after each addition.
- Fold in the cherries, pecans and raisins.
- Transfer to the greased loaf pan.
- Bake 50-60 minutes or until a toothpick inserted in center comes out clean.
- Cool in the pan 10 minutes before removing to a wire rack to cool.
Mocha Eggnog
5 cups chocolate milk
4 cups eggnog
1 cup whipping cream, divided
2 Tbsp. instant coffee granules
2 1/2 tsp. vanilla extract
1 tsp. rum extract
In a large saucepan, combine the milk, eggnog, 1/2 cup cream and the coffee granules. Heat through. Remove from the heat. Stir in extracts.
In a small mixing bowl, beat the remaining cream until stiff peaks form. Dollop over the eggnog.
Easy Eggnog Fudge
1 Tbsp. plus 3/4 cup butter, softened and divided
3 cups sugar
2/3 cup eggnog
2 Tbsp. heavy whipping cream
1 (10 to 12 oz.) pkg. vanilla or white chips
1 cup marshmallow creme
1 cup finely chopped walnuts
2 teaspoons vanilla extract
Line a 13 x 9 inch pan with foil and grease the foil with 1 tablespoon butter. Set aside.
In a large saucepan, combine the sugar, eggnog, whipping cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat. Cook until a candy thermometer reads 238 degrees (soft-ball stage), stirring occasionally.
Remove from the heat. Stir in the chips until melted. Stir in the marshmallow creme, walnuts and vanilla. Spread into the prepared pan. Cool to room temperature.
Using the foil, lift the fudge out of the pan. Discard foil. Cut the fudge into 1 inch squares. Store in an airtight container in the refrigerator. Makes about 3 1/4 pounds.
Eggnog Banana Bread Recipe
Ingredients
1 cup sugar
1 stick (1/2 cup) butter, softened
1 egg
1 tsp. vanilla
1/2 cup eggnog
2 overripe bananas, mashed
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Crumb Topping:
1/2 cup powdered sugar
1/2 cup flour
4 Tbsp. butter, melted
1/2 tsp. cinnamon
pinch of salt
Instructions
- Preheat oven to 350°.
- Beat together the sugar, butter, egg and vanilla.
- Add eggnog and bananas.
- Mix all the dry ingredients together.
- Add to the wet ingredients.
- Pour the batter into a greased loaf pan. Fill within 2 inches of the top.
- Using your hands, mix all of the crumb ingredients together.
- Crumble the mixture over the batter in the pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
Eggnog Mousse
2 tsp. unflavored gelatin
2 cups reduced-fat eggnog
2 Tbsp. sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 tsp. vanilla extract
1 cup whipped cream or topping, divided
Additional ground nutmeg, optional
In a small saucepan, sprinkle the gelatin over the eggnog. Let stand for 1 minute.
Heat over low heat, stirring until the gelatin is completely dissolved. Stir in the sugar, cinnamon and nutmeg until the sugar is dissolved.
Transfer to a small bowl. Stir in the vanilla. Refrigerate until the mixture begins to thicken.
Beat the mixture until light and fluffy. Beat in 3/4 cup whipped topping. Divide among four dessert dishes. Refrigerate until firm.
Garnish with the remaining whipped topping and sprinkle with additional nutmeg if desired. Makes 4 servings.
Overnight Eggnog Coffee Cake Recipe
Streusel Topping
1/3 cup granulated sugar
1 Tbsp. all-purpose flour
1 Tbsp. butter or margarine, softened
1/2 tsp. ground nutmeg
Coffee Cake
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 cup (8 oz.) sour cream
1 tsp. rum extract or vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Eggnog Glaze
1/2 cup powdered sugar
1 – 2 Tbsp. eggnog
Grease only the bottom of a rectangular pan, 13x9x2 inches.
In small bowl, mix all Streusel Topping ingredients with a fork until crumbly. Set aside.
In large bowl, beat the granulated sugar and butter with an electric mixer on medium speed, or mix with a spoon. Beat in the eggnog, sour cream, rum extract and eggs until blended. Stir in the flour, baking powder, baking soda and salt.
Spread in the pan. Sprinkle the streusel topping over the batter. Cover and refrigerate at least 8 hours.
Preheat oven to 350 degrees. Uncover the pan. Bake 35 to 40 minutes or a until toothpick inserted in the center comes out clean. Cool 20 minutes.
In small bowl, mix all eggnog glaze ingredients until smooth and thin enough to drizzle. Drizzle over the coffee cake.
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That cake sounds so yummy. And the other ideas are great too.
What is left over egg nog
never happens in our house.
wish it did, the cake sounds good. May have to buy extra just to try it.
another excuse to have it around.
Mix eggnog into instant pudding mix. Fold into whipped cream and place in a baked or graham cracker crust. Garnish with nutmeg. Delicious!
Jill or Tawra or anyone else could you tell me if there is a powdered form of egg nog?
My son loves it but living in China he is afraid to make his own since the eggs are not inspected regularly so he doesn’t want to use them raw.
I know I once bought hot chocolate mixes and one package was egg nog but I don’t know where I got it as it was years ago.
I would also prefer it to be a cold drink.
any help would be appreciated.
They have never heard of egg nog in any of the places he has been there.
He can use the eggs by slowly heating the milk and eggs, stirring constantly. This pasteurizes the eggs and removes the risk of salmonella. Cool or refrigerate and it’s ready to use. Don’t add the nutmeg until ready to use or the prolonged soaking will make the nutmeg flavor stronger and a little resinous.
Grandma,
If you have access to a mexican or hispanic supermarket in your area, you might be able to find what is called Rompope instant mix, which should be near the flan mixes or jello mixes. Rompope is the spanish word for eggnog. When I lived in Costa Rica, we had access to these little box mixes all year long, and they are not bad. You just have to add milk and then heat the mix up and then chill it, and pour some to drink. A little bit of work, but for a good thing.
Jill and Tawara, here is another receipe for using leftover egg nog. I found this receipe several years ago in a booklet that the local grocery store put out each week.
EGGNOG BREAD
2 eggs
1 cup white sugar
1/2 cup butter or margarine, melted
1 cup eggnog
2 teaspoons rum flavored extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9×5 loaf pan, or three 6×3 loaf pans.
Beat eggs in a large bowl. Stir in sugar, melted butter or margarine, eggnog, rum extract and vanilla. Combine the flour, baking powder, salt and nutmeg. Stir into eggnog mixtue, just enough to moisten dry ingredients. Pour batter into prepared pan or pans.
Bake bread in large pan 40 to 60 minutes,or until a toothpick inserted in the center comes out clean. Bake breads in the smaller pans 25 to 40 minutes. Let cool in pan(s) for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly and store in refigerator.
I just made this eggnog bread! Thanks for sharing!
nave any of you ever tried eggnog fudge wonderful
No, but I LOVE eggnog! That sounds super yummy!
How is it made?
I accidentally poured eggnog in my coffee instead of milk or creamer during the holidays and it turned out to be delicious!
Has anyone frozen commercially made eggnog? Does it hold up OK when thawed? Thought I might stock up on it after holiday (when it’s marked down)if it does.
It separates quite a bit so it is really best if you could make it into something like ice cream and then freeze it.
I always buy and freeze eggnog when it is marked down after christmastime. It freezes well…just give it a good shake before each use. :)
Go to aspenspices.com for powdered eggnog mix plus others products that look great!
Or check the store locator for your area stores that might carry this product.
I’m trying to understand “leftover” eggnog. I don’t know what that is.
It is egg nog that you did not use up over the holidays. My mom used to serve eggnog to her friends when they would come to visit. If she had some “leftover” she would use it for baking.
I think I have found the best web site on the internet
Oh Sandra thank you so much we appreciate your kind words.
I made the eggnog pound cake in a mini loaf pans as part of my goody gifts for family and it was a hit! So light and delicious and not too sweet either. His recipe is a keeper! 😋