Boozy Eggnog Cake Recipes

BEST BOOZY EGGNOG

Steps:

• Beat egg yolks in a large bowl with an electric mixer until smooth. Beat in sugar until dissolved. Mix in bourbon, milk, heavy cream, and cognac. Add peach brandy, apricot brandy, and light rum; mix well.
• Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Fold into the egg yolk mixture. Fold in dark rum. Sprinkle nutmeg on top and chill until serving.

BOOZY EGGNOG WITHOUT THE RAW EGGS

Steps:

• In a large saucepan, whisk together eggs and sugar.
• Whisk in 2 cups of cream.
• Cook over low/ med-low heat for approx 5-10 minutes. Stir constantly, do not allow mixture to boil, until the temperature just reaches 160°.
• Remove from heat immediately.
• Stir in cinnamon, nutmeg, remaining cream, brandy and rum.
• Pour into lidded bottles and jars and refrigerate.
• Eggnog needs at least a day, preferably two, to sit and allow flavors to blend before serving.
• Get your salmonella free eggnog drink on! Enjoy :)

BOOZY EGGNOG CAKE

Steps:

• 1. Adjust oven rack to middle position and preheat to 350°F. Grease 9- by 9-inch baking pan. Stir sugar and salt in large bowl to combine. Whisk in eggs, one by one, until lightened. Whisk in softened butter and vanilla until combined. 2. Add flour, baking powder, and nutmeg to bowl and whisk to combine. Slowly whisk in milk until combined and smooth (batter will seem thin). Pour into pan and bake until golden and top is set, about 35 minutes. Transfer to wire rack to cool until warm. 3. When cake is cooled to warm, make eggnog sauce. Whisk yolks with 1/4 cup sugar and salt until smooth. Scald milk in small pot over medium heat. Slowly whisk in half of the hot milk into egg mixture. Return egg and milk mixture to the pot and cook on medium low heat, stirring with wooden spoon, until mixture thickens slightly and coats the back of the spoon (see note). Stir in 1/2 teaspoon nutmeg and bourbon. Add more bourbon if desired (see note). 4. Poke several holes in cake and cut into squares (either 9 or 12 squares). Slowly pour hot sauce over cake, opening up cuts into the cake to allow the sauce to fully soak in. Chill at least 4 hours (preferably overnight). 5. Beat cream and remaining 1/4 cup sugar to medium peak. Spread over cake, dust with remaining 1/4 teaspoon nutmeg and serve.