Recipes that use eggnog; This easy dip recipes uses eggs and nutmeg for an authentic eggnog flavor.
I was compensated by Safest Choice Eggs to create this eggnog recipe, but, as always, all opinions are my own.
Funny thing about eggnog, people seem to love it or hate it, there are not many in between.
Growing up, my family would occasionally make a no-cook blender eggnog, which I always loved. Now that I am an adult, there is something about watching raw eggs go in the blender and then get poured into my glass which is, shall we say, a little off-putting.
Raw eggs… Salmonella… ewww.
Recently, I discovered a solution to my problem. One gorgeous product that ends the need for being squeamish at the idea of drinking raw eggs. It’s the eggnog lovers dream come true.
The miracle product is… Davidson’s Safest Choice All-Natural Pasteurized Eggs.
That’s right, pasteurized eggs. They have a water bath process which eliminates the salmonella and makes them totally safe to eat raw or undercooked.
As I am committed to only baking with items I can find in the grocery store, I feel the need to share this one piece of information. Safest Choice Eggs can be found in regular grocery stores, but they are not yet in all parts of the country. To find out whether you can get these eggs in your neck of the woods, go to their website and type in your zip code.
If you’re looking for another way to try the Safest Choice Eggs, you might check out the giveaway going on at the Kitchen Play Facebook page. Kitchen Play is giving away FOUR prize packages this week, each one includes Sur la Table baking sheets, mixing bowls, and snowman spatulas, as well as a Better Homes & Gardens cookbook, coupons for free Safest Choice Eggs, and some Safest Choice whisks and potholders. Each prize is worth about $150, so be sure to jump over and enter!
Since I’ve discovered these amazing eggs, I’ve started imagining all the great eggnog recipes I could make, recipes that will remind me of the eggnog of my childhood. I love that I was able to use raw egg yolks in this recipe. They make the recipe rich and creamy, and really bring an authentic eggnog flavor to the dip.
I frankly love the dip with boxed gingersnap cookies. Sometimes those cookies get a little spicy, especially if you eat more than one, but the cool and creamy dip balances that out and makes for a lovely holiday flavor.
If you are looking for more holiday eggnog recipes using Safest Choice Eggs, head over to Kitchen Play today!
More eggnog treats you’ll love!
 Eggnog Cookies |
 Eggnog Bars |
 Black Cherry Eggnog |
- 8 oz. cream cheese, softened
- 2 oz. frozen whipped topping (I used about ¼ of an 8 oz. tub)
- 1½ to 2 cups powdered sugar
- 2 Safest Choice Eggs egg yolks
- 1 tsp. vanilla
- ½ tsp. nutmeg
- Whip cream cheese and whipped topping together. Add yolks and mix well.
- Add vanilla and nutmeg and mix well.
- Add 1½ cups powdered sugar and mix well, scraping down sides as needed. If desired for taste or texture, add an additional ½ cup powdered sugar.
- Chill before serving for 1 hour up to one day. Serve with graham crackers, gingersnap cookies, or vanilla wafers.
If you enjoy this recipe, you might also enjoy:
Eggnog Truffles from Shugary Sweets
Eggnog Fudge from Chocolate Chocolate and More
Eggnog Meringues from Food Doodles
Holiday Eggnog Recipes on Kitchen Play
Eggnog in dip form sounds dangerous.
haha – Jen, your blog post resonated with me – my mother would make us raw egg eggnog with eggs, sugar and milk in a blender when we were sick as kids!! I do love eggnog and dips, I’ll have to try your recipe.
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