Leftover Eggnog Recipes – 7 Ways to Use Leftover Eggnog (2024)

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.

-Jill

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.

Eggnog Pound Cake Recipe

2 Tbsp. margarine
2/3 cup sliced almonds

Grease Bundt or tube pan with margarine and press almonds into sides and bottom.

Cake Recipe:

1 package yellow cake mix
3 Tbsp. margarine, melted
1 1/2 cups eggnog
2 eggs
1/8 tsp. nutmeg

Beat everything together until smooth. Pour into prepared pan and bake at 350 degrees for 40-50 minutes, until toothpick inserted into the center comes out clean. Cool on wire rack.

Eggnog French Toast Recipe

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 teaspoons vanilla extract

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.

Topping:

1/4 cup all-purpose flour (or gluten free flour)
1/4 cup brown sugar, packed
1/4 cup butter, melted
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt

Preheat oven to 350 degrees. 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

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 flour

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 at 400 degrees for 15-20 minutes. Makes 1 dozen.

Eggnog Coffee Cake Recipe

2 cups flour
2 tsp. baking powder
1 tsp. salt
3/4 cup sugar
2 rounded Tbsp. shortening
1 cup eggnog

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 and sprinkle the topping over the top.

Coffee Cake Topping

2 Tbsp. butter
1/2 tsp cinnamon
3 Tbsp. brown sugar

Combine all of the ingredients for the topping with the flour mixture that was set aside and mix well.

Bake at 350 degrees for 30 minutes. Serves 9.

Starbucks Eggnog Latte Recipe

4Tbsp.granulated sugar
2/3cupmilk
1 1/3cupseggnog
1cupprepared unflavored coffee at double concentrationor 2 shots espresso
Pinch of ground nutmeg, optional

Pour the milk, eggnog and sugar into a microwave-safe jar or cup.

Using either astick 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

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
1graham cracker crust
1/4 cup chopped walnuts or pecans

Preheat oven to 425 degrees. 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 degrees. 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

1 cup butter, softened
2 cups sugar
1 cup eggnog
1 tsp. baking soda
1/2 tsp. ground nutmeg
5 1/2 cups all purpose flour
1 egg white, lightly beaten
Colored sugar

Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour.

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 at 350 degrees until the edges are lightly browned, about 6-8 minutes. Cool on wire racks.Makes about 7 dozen cookies.

Double Eggnog Cookies

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

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.

Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 13-16 minutes or until the bottoms are brown. Remove to wire racks to cool completely.

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

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.Makes 4 dozen cookies.

Eggnog Fruitcake Bread Recipe

(Eggnog AND fruitcake! My two FAVORITE Christmas foods together!)

1 egg
1 cup sugar
1 tsp. vanilla
1 stick (1/2 cup) butter, softened
2 cups flour
1/2 tsp. baking powder
1 tsp. bakingsoda
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

Preheat oven to 350 degrees. 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.Makes 1 loaf (16 slices).

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

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 flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. bakingsoda
1 tsp. cinnamon

Beat together the sugar, butter, egg and vanilla. Add eggnog and bananas. Mix all the dry ingredients together then add to the wet ingredients. Pour the batter into a greased loaf pan. Fill within 2 inches of the top.

Crumb Topping:

1/2 cup powdered sugar
1/2 cup flour
4 Tbsp. butter, melted
1/2 tsp. cinnamon
pinch of salt

Using your hands, mix all of the crumb ingredients and crumble the mixture over the batter in the pan. Bake in an oven pre-heated to 350 degrees 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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