It’s the most wonderful time of year – Braum’s Egg Nog and Premium Egg Nog Ice Cream are back!
These holiday favorites have been making appearances at holiday get-togethers for generations. The return of our holiday products revive visions of winter afternoons sweetened with a scoop of egg nog ice cream. They remind loyal fans of glasses of egg nog over loud family game nights and exciting present exchanges. Just the thought of egg nog conjures up cozy Christmas sweaters and a sense of good cheer.
For some, the return of these seasonal classics is as anticipated Christmas morning! We know you need to get your egg nog fix. This year, we recommend you try a few new recipes to take your egg nog obsession to new heights. These egg nog recipes are so good you’ll be the star of every holiday party and have no problem getting on Santa’s nice list.
So go on, keep passing out those cups of good cheer!
Want more recipes to showcase at your holiday feasts? Read through the Braum’s 2016 Holiday Recipe Brochure
What You Need
- 1 yellow cake mix
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 1 package French vanilla instant pudding
- 1 cup Braum’s Egg Nog
- 1 cup Braum’s Caramel Sauce
- 4 cups whipped topping
- Nutmeg
How to Make It
- In a large bowl, beat together
the yellow cake mix, water, eggs, and oil until there are no lumps. - Pour the cake batter into a well-greased 9×13 baking pan. Bake at the suggested heat (on the yellow cake mix instructions) for 25 to 30 minutes or until golden brown.
- Once the cake is removed from the oven, poke holes in the cake with the end of a wooden spoon.
- In a medium sized bowl, whisk together the instant pudding with the egg nog until smooth. Pour the pudding mixture over the warm cake.
- Cover and place in the refrigerator for at least four hours. Drizzle the cake with caramel sauce and then spread the whipped topping over the cake completely and sprinkle with nutmeg.
- Chill for an additional hour before serving.
Recipe courtesy of Caryn Ross
Make It Your Own
- Get seasonal and decorate the cake with crushed candy canes or red and green sprinkles!
What You Need
- Braum’s Premium Peppermint Ice Cream, or your favorite Braum’s holiday flavored ice cream
- ½ to 1 cup of Braum’s Egg Nog
- Braum’s Whipped cream
- Peppermint candy cane (finely crushed)
How to Make It
- Scoop 4 to 5 large scoops of Braum’s Premium Peppermint Ice Cream (about 4 or 5 large scoops) into a blender.
- Pour in about ½ cup Braum’s Egg Nog and cover blender with lid.
- Blend the ice cream and egg nog on a medium setting. If the mixture is too thick, stop the blender and add additional egg nog.
- Pour the shake mixture into chilled glasses. Top with whipped cream and sprinkle crushed peppermint candy on top.
Make It Your Own
- The most wonderful thing about milkshakes is that there are no limits on what you can create! Swap the Premium Peppermint Ice Cream for Premium Egg Nog Ice Cream for an intense, holiday-centric concoction!
What You Need
- 15-ounce can of Libby’s 100% Pure Pumpkin
- 1 cup Braum’s Egg Nog
- 2 eggs
- ¾ cup granulated sugar
- 1½ teaspoon pumpkin pie seasoning
- ½ teaspoon of salt
- 1 9-inch unbaked pie crust
- Braum’s Premium Egg Nog Ice Cream (to serve)
How to Make It
- In a large mixing bowl, combine pumpkin, pumpkin pie spice, salt, and egg nog. Mix in both eggs and incorporate them into the pumpkin mixture completely.
- Pour mixture into a pie crust-lined pie plate.
- Bake the pie at 425°F for 15 minutes. Reduce oven temperature to 350°F and bake for additional 35 minutes. To check if the pie is completely cooked, stick a knife in the center of the dish. If it comes out clean the pie is done. Let the pie cool before serving and garnish with a scoop of Braum’s Egg Nog Ice Cream.
Make It Your Own
- Prepare your own pie crust using a family favorite recipe. Get creative, cutting festive shapes from leftover pie crust dough. Place your design on top of the pie and brush with milk or egg wash!
What You Need
- 1 ½ cups graham cracker crumbs (approx. 10 sheets of graham crackers)
- 6 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- ¼ cup pecans, finely chopped
- 16 ounces cream cheese, softened to room temperature
- 1 tablespoon vanilla extract
- 1 cup Braum’s Egg Nog
- 4 eggs
- 1/3 cup All Purpose Flour
- 2/3 cup sugar
- 1 cup Braum’s Caramel Sauce
- 1 cup whole pecans
How to Make It
- Preheat oven to 325 degrees. Spray an 8 inch spring form pan with nonstick cooking spray.
- In a medium sized bowl, mix together the graham cracker crumbs, butter, sugar and pecans. Mix until it is a sandy consistency. Then, press the crust into the bottom of the spring form pan and about 1 inch up the sides.
- Using a mixer beat together the cream cheese and sugar for two minutes, or until smooth. Add in the eggs and continue to beat for two minutes. Add in the vanilla extract, eggnog and flour. Beat for an additional two minutes.
- Pour the cream mixture into the spring form pan. Bake in the oven for 50 minutes or until it no longer jiggles. Do not worry if it cracks, the caramel topping will cover it. Remove from the oven and allow it to cool completely. Cover and place in the refrigerator to chill for at least 12 hours.
- To make the caramel sauce: Simply mix together the caramel sauce and pecans and heat in the microwave for 1 minute. Allow the sauce to cool slightly and then pour over the cheesecake before serving.
Recipe courtesy of Caryn Ross
