Classic. Timeless. Delicious. Eggnog is the real holiday MVP, earning the spotlight at holiday parties for generations. With a variety of options in Shamrock Farms’ pure, fresh line of eggnog, including traditional and light, new vanilla spice and pumpkin spice, eggnog is moving beyond being a traditional holiday beverage and also being used in recipes that will become instant favs on your holiday table.
Eggnog can be substituted 1:1 ratio for milk, cream or buttermilk in baking recipes for an unexpected delicious taste. It’s perfect for French toast, cupcakes or cheesecake recipes, to name a few.
Look for a special promo on Shamrock Farms Traditional Eggnog at Shamrock Foodservice Warehouse all month long and get inspired to cook with eggnog with these new recipes courtesy of Shamrock Farms.
Eggnog Flan
By Ana Regalado or @salty_cocina
Ingredients:
- 3 cups Shamrock Farms Traditional Eggnog
- 14 oz. Can Sweetened Condensed Milk
- 1 tbsp. Vanilla
- 4 Eggs
- Ground Cinnamon for garnishing
Ingredients for the Whipped Topping:
- 1 cup Shamrock Farms Heavy Cream
- 1 tbsp Confectioner Sugar
- 1tbsp Vanilla
Instructions:
Start by caramelizing 1 cup sugar with 2 tablespoons of water over medium heat, until it transforms into caramel.
Pour caramel into a flan mold pan.
In a blender, combine 3 cups Shamrock Farms eggnog, 1 can sweetened condensed milk, 1 T vanilla, and 4 eggs.
Strain the mixture into the mold with the caramel and place the lid on the pan.
Bake in water bath for 80 minutes at 350 degrees.
Once cool, unmold the flan.
Top with Shamrock Farms Heavy Whipping Cream and sprinkle ground cinnamon.
Pumpkin Spice Cheesecake Bars
By Jackie Young or @cookwithjackie
Ingredients for the crust:
- 80g graham crackers (about 5 sheets)
- 70g gingersnap cookies
- 1/2 tbsp granulated sugar
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 4 tbsp butter, melted
Ingredients for the filling:
- 2 8oz packages cream cheese, room temperature
- 100g granulated sugar
- 50g brown sugar
- 3 eggs, room temperature
- 1/3 c Shamrock Farms Pumpkin Spice Eggnog, room temperature
- 2 tbsp Shamrock Farms Heavy Cream, room temperature
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Ingredients for optional topping:
- Whipped cream
- Ground nutmeg
Instructions:
Preheat oven to 350 degrees. Lightly grease 8x8 metal pan and line with parchment paper, leaving overhang for easy removal.
Pulse graham crackers, ginger snaps, salt, sugar, and ginger in food processor into coarse crumbs. Turn off food processor, drizzle in melted butter, and pulse until crumbs are evenly hydrated.
Transfer crust to lined pan. With bottom of a measuring cup, press into an even layer, taking care to get sides and corners.
Bake for 10 minutes. Remove from oven and cool completely. Lower oven temperature to 325 degrees.
In a stand mixer with paddle attachment, beat cream cheese with brown and granulated sugar until smooth and aerated. In a separate bowl, whisk eggs, Shamrock Farms Pumpkin Spice Eggnog, Shamrock Farms Heavy Cream, vanilla, spices, and salt. Scrape down sides of mixer, add egg mixture, and mix until homogenous, about 2 minutes.
Pour cheesecake batter over cooled crust and return to oven. Bake for 38-43 minutes. Edges should be set and center will be slightly jiggly.
Allow to cool completely then refrigerate overnight. When ready to serve, run a knife around perimeter of pan to loosen cheesecake. Cut into squares and optionally top with whipped cream and a sprinkle of ground nutmeg.
