Eggnog is yummy. I am lucky to have found light eggnog from Upstate Farms that is actually very tasty. And at 3 PP+ for ½ cup as opposed to 5 PP+ for the regular eggnog, it is worth it to have as a treat every now and then. If you can manage to keep it at ½ cup and walk away. I have in the past seen recipes for eggnog cookies, quick breads and puddings.
In typical 50’s fashion, this favorite holiday libation has been turned into a jelly. For better or for worse! Notice this does not say what type of fruit gelatin to use. And I’m not sure what makes this “eggnoggy” as there is no nutmeg… a staple of eggnog! To that effect, maybe use vanilla pudding, and add some nutmeg before the final chill. Figure out how to work the booze in… a sauce maybe!
Combine 1 package fruit flavored gelatin, 2 teaspoons sugar and a dash of salt with ½ cup of hot water. Stir until gelatin is dissolved. Chill until cold and syrupy. Combine 2 eggs, well beaten, with 1 ½ cups milk. Add to the gelatin mixture. Turn into molds. Chill until firm. Unmold. Serves 6-8.