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It’s better to use a small serving bowl and replenish eggnog as it is served or place a small bowl of eggnog in a larger bowl of ice.
Use leftover eggnog as the liquid ingredient in pumpkin pie, crepes, pancakes, pudding, waffles,' French toast or in a glaze for breads or cakes.
The following kitchen-tested recipes from the American Egg Board include a Classic Cooked Egg Nog plus several flavored varieties. In addition, there are two recipes for using leftover eggnog in Pumpkin Custard Pie and Eggnog Pancakes. Enjoy!
Classic cooked egg nog
1 1/2 quarts or 12 (1/2-cup) servings
6 eggs
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
Garnishes or stir-ins, optional
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thor
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