Ethnic Eggnog Recipes for Your Holiday Party

People from different countries don't look the same, sound the same, and of course, they don't make eggnogs the same way. Try these ethnic eggnog recipes from five different cultures. They are quite yummy and not too hard to prepare. Maybe you will want to tweak your old-style eggnog and add an exotic taste to it for your next holiday party.

(German folks call it "Eierpunsch mit Rotwein" meaning egg punch with red wine.)

Ingredients

(serves 2-3 persons)

• 1 bottle red wine (750 ml)
• 4 eggs (or 8 egg yolks)
• 5 tablespoons sugar
• one packet of vanilla sugar
• some cinnamon
• 2 cloves
• lemon or lemon juice

Preparation

• Whisk eggs (or egg yolks) with sugar
• Add a little bit of red wine
• Stir quickly.
• Add vanilla sugar and the rest of the red wine
• Heat with cinnamon, cloves and lemon juice.
• Just before it comes to boil, remove the pot from the stove
• Strain and serve

Ingredients

• 1 cup water
• 2 cups granulated sugar
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 8 egg yolks, beaten
• 1 teaspoon vanilla extract
• 1 cup rum

Preparation

• Boil water with sugar to make simple syrup.
• Set aside until the syrup is cool.
• Beat together evaporated milk, condensed milk, vanilla extract and egg yolks.
• Add syrup and rum. Stir well.
• Strain the mixture.
• Refrigerate until cool and serve.

Ingredients

• 8 oz. wide egg noodles
• 4 oz. butter or margarine
• 6 eggs
• 1/2 cup sour cream
• 1 cup cottage cheese
• 1 cup egg nog
• ¼ cup sugar
• ½ cup raisins

Topping

• 1 cup chopped pecans
• ½ cup brown sugar
• 2 Tbs. butter, melted

Preparation

• Preheat oven to 350 degrees F.
• Cook noodles in boiling salted water.
• Drain and add butter. Set aside.
• Beat together eggs, sour cream, cottage cheese, egg nog, and sugar. Add raisins.
• Add the mixture to noodles and mix together.
• Pour into greased 8 x 12-inch baking dish.
• Mix topping ingredients together and put over kugel.
• Bake for one hour.

Ingredients

• 10 egg yolks
• 1/2 teaspoon salt
• 275 gram sugar
• 4 deciliters Cognac
• 1 1/2 teaspoons vanilla extract

Preparation

• Beat egg yolks with salt and sugar, until the mixture is thick and creamy.
• Add cognac. Then put the mixture into a double saucepan.
• Heat on low. Keep stirring gently until the advocaat is warm (not hot) and thick.
• Remove from the heat and stir in vanilla extract.
• Advocaat is supposed to be eaten with a spoon. It can also be topped with whipped cream.

Ingredients

• 1 cup sugar
• 4 eggs
• 1 15-ounce can coconut cream
• 1 13-ounce can evaporated milk or 1 3/4 cup whipping cream
• 1/2 cups light rum
• 1/2 teaspoon vanilla extract
• Ground Nutmeg

Preparation

• In a large mixing bowl, beat sugar and eggs at medium speed until the mixture is thick and creamy.
• Add coconut cream, evaporated milk, rum and vanilla extract. Beat at low speed until well blended.
• Pour into a large glass jar; cover and chill at least 1 hour.
• Stir before serving. Sprinkle with nutmeg.