Buying eggnog? It can be a holiday kitchen helper, too

Call it the pumpkin spice of the winter holidays: Eggnog seems to be everywhere.

There are organic, dairy-free, lactose-free, extra-creamy and reduced-fat versions; it’s also the essence of flavored extracts, cookies and coffee creamers. There are eggnog flavors, too, including gingerbread and, yes, pumpkin spice.

But what is it and why is it called eggnog? Smithsonian magazine gave us a history lesson about the holiday beverage you love, hate or love to hate.

Eggnog is thought to have originated in Britain in the 13th century, a mixture of hot milk or cream, wine or ale and spices. The ingredients were expensive, making it a drink for the elite.

When it crossed to North America in the 1700s, it was known as “egg-n-grog,” combining the Scottish-Gaelic term noggin (cup) and grog, the English word for hard booze. The Americans gave the word its own spin, as Americans do, and called it eggnog.

Recipes for homemade eggnog abound, and they don’t differ much. Eggs, sugar, milk, cream, vanilla and nutmeg are usually the key players; adding rum, brandy or bourbon is a personal but popular choice. Serve it warm or cold, and alter the ingredients to your heart’s content. In Puerto Rico, the addition of cream of coconut makes it coquito, Mexico has rompope and Germans have close cousins to eggnog made with white wine (eierpunsch) or beer (biersuppe).

But don’t just drink it solo — use it to infuse an espresso martini, as a key ingredient in waffles or French toast and to make this year’s Swedish meatballs even creamier with these recipes. If you’re feeling ambitious, you can try to make your own nog, too — pumpkin spice optional.

Serves 6.

Who would have thought you could use eggnog to prepare meatballs? The eggnog provides just the right amount of spice to take your holiday meatballs up a level. From Organic Valley.

For the meatballs:

For the gravy:

Directions

To make the meatballs: Heat a skillet over medium heat and film with olive oil. Add onions and sauté until softened, about 3 to 5 minutes. Add minced garlic and sauté until fragrant and golden brown, about another minute. Remove from heat and let cool.

In a large bowl, combine the breadcrumbs, Parmesan cheese, eggs, eggnog, nutmeg, thyme, allspice, cooled onions and garlic and salt and pepper. Gently incorporate the ground beef and pork until evenly combined but without overworking it (otherwise, the meatballs will be tough instead of tender).

Roll meat mixture into 1 ½-inch meatballs and place on a plate. (A cookie scoop makes it easier to form balls to a uniform size.) Transfer to the fridge and let them chill for 15 minutes. (Meatballs can chill as long as overnight; cover if chilling overnight.)

When ready to cook, brown the meatballs in batches in a large skillet over medium heat on the stovetop. Leave plenty of room around each meatball to easily rotate them to brown on all sides. Brown meatballs for about 1 minute per side. Remove from pan and transfer to a paper towel-lined platter and set aside. Repeat with remaining meatballs, adding oil and/or decreasing heat slightly as needed throughout cooking. Discard pan drippings.

To make the gravy: In the same skillet, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, until combined and the flour darkens, about 1 to 3 minutes. Gradually add the beef broth, whisking constantly to combine. Continue cooking until mixture has thickened, then whisk in the sour cream and mustard until well combined. Salt and pepper to taste.

Add the meatballs to the pan in a single layer, stirring occasionally, until the meatballs are cooked through, another 5 to 10 minutes. Serve over mashed potatoes or noodles and garnish with fresh thyme, if desired.

Serves 8.

These easy homemade waffles are the perfect addition to your holiday breakfast or brunch. By Mimi Council for Organic Valley.

Directions

In a large bowl, add the flour, sugar, salt, baking powder, cloves and nutmeg. Whisk together and set aside.

In a small saucepan, add the butter and place over medium heat. As soon as the butter is melted, remove from heat. Add the eggnog, eggs, melted butter to the flour mixture and whisk until a smooth batter forms. If making ahead, cover the bowl with plastic wrap and place in the refrigerator overnight.

Preheat waffle iron. (If batter was refrigerated, bring to room temperature.) Pour ½ cup batter per waffle. Cook for 2 to 4 minutes, or follow the directions on your waffle iron.

Top with banana slices and maple syrup before serving, if desired.

Makes 1 drink.

Recipe developed by Danica Frye (@drinkswithdanica) for Organic Valley.

Directions

Brew your espresso, then allow it to cool.

Add eggnog, espresso, bourbon and coffee liqueur to a cocktail shaker. Add ice, then shake vigorously.

Strain into a coupe glass. Garnish with freshly grated nutmeg and 3 espresso beans.

Make it a mocktail: Replace bourbon and coffee liqueur with 1.5 ounces of a zero-proof spirit, such as NA whiskey or rum.

Serves 6.

This recipe for the traditional holiday drink, which must be prepared in advance, gently cooks the eggs to kill any potential bacteria. It’s so rich, it can double as a dessert. Store leftovers in a covered container in the refrigerator for up to 3 days. From Beth Dooley.

• 3 large eggs

• 1 egg yolk

• 1/4 c. sugar

• Pinch salt

• 2 c. whole milk

• 1 tsp. vanilla extract

• 1/4 tsp. grated nutmeg, plus a little more for garnish

• 1/4 c. heavy cream

Directions

In a small, heavy saucepan, whisk together the eggs, egg yolk, sugar and salt. Slowly whisk in the milk. Set the pan over the lowest heat and stir the mixture continuously until the mixture is thick enough to coat the back of a spoon and an instant-read thermometer reaches 160 degrees, about 20 to 30 minutes. Strain the mixture through a fine sieve into a large bowl. Stir in the vanilla and nutmeg. Pour the mixture into a container with a lid and refrigerate until fully chilled, about 4 hours. Before serving, pour the eggnog into a bowl and whisk in the heavy cream. Serve garnished with more grated nutmeg.