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Recipe: Chef Kevin Belton's Homemade Eggnog and Eggnog Cupcakes

It is national eggnog month, and here are two recipes for homemade eggnog and eggnog cupcakes from Chef Kevin Belton to help you celebrate.

Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'New Twists' on popular recipes.

Click here to download the free "New Twists" cookbook

Homemade Eggnog

Ingredients:

6 large egg yolks

1/2 cup granulated sugar

1 cup heavy whipping cream

2 cups milk

1/2 tsp ground nutmeg

pinch of salt

1/4 tsp vanilla extract

ground cinnamon, for topping

Directions:

Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a light simmer.

Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.

Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.

Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees with a thermometer). It will thicken more as it cools.

Remove from heat and stir in the vanilla.

Pour the eggnog into a pitcher and cover with plastic wrap.

Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.

Store homemade eggnog in the fridge for up to one week.

Eggnog Cupcakes-2 dozen cupcakes

Ingredients:

For the eggnog cupcakes:

2 and 1/4 cups plus 6 Tbsp. all-purpose flour

6 Tbsp. cornstarch

2 cups granulated sugar

1 Tbsp. baking powder

1 tsp. salt

2 sticks unsalted butter, very soft and cut into small cubes

1 Tbsp. vanilla

4 large eggs, at room temperature

1 cup eggnog

1/4 cup sour cream

1/3 cup holiday jimmies

Eggnog Frosting:

2 sticks unsalted butter, very soft

4-6 cups confectioners' sugar

1/4 cup eggnog

1 tablespoon vanilla extract

1/4 cup holiday non-pareils, for decorating

Directions:

Preheat oven to 350 degrees. Line two 12-mold muffin tins with paper liners, set aside.

Add all of the dry ingredients to a large bowl and combine all ingredients. Add the softened butter and vanilla and mix with a handheld electric beater until the batter resembles a course meal. Add the eggs, one at a time, beating well after each addition. Add eggnog and sour cream and mix until combined. Fold in jimmies with a rubber spatula.

Divide batter evenly among prepared muffin tins (filling about 1/2 way each) and bake, for 18-20 minutes, or until the tops of are golden. Cool completely before frosting.

Frosting

In large bowl using a hand-held electric mixer, beat the butter on medium-speed until smooth and cream, about 2 minutes. Reduce the mixer speed to low and gradually add in the confectioners' sugar together; beat smooth. Slowly add in the eggnog (you may only need 1/8 cup) and vanilla extract, beating until slightly stiff, about 3 minutes. Refrigerate for 10 minutes then frost cooled cupcakes.

Top freshly frosted cupcakes with sprinkles.

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