A splash of Borden EggNog makes anything and everything taste better. So grab your rolling pin. Or just a glass and some ice. It’s about to get fun around here!
Where does your baking get all that magical flavor? It’ll be our little secret.
Borden EggNog mixes easily so it’s a genius addition to cakes, pies, muffins, cookies or your soon-to-be famous holiday fudge. It’s also ideal for fillings and frostings since it doesn’t need refrigerating.
On its own, Borden EggNog wraps you in a blanket of sweet, awesome deliciousness. With a touch of rye, rum, brandy, vodka—or Jim Beam® bourbon—it gets even better!
EggNog is just the ticket for craft cocktails that make you feel all warm and fuzzy inside. Give it a whirl for your next dinner party or big holiday celebration.
The good times aren’t just for the grownups. Borden EggNog is a simple way to create traditional drinks the whole family will love.
It makes a killer horchata to help everyone cool off in the summer. And imagine the excitement at Christmas when you break out homemade rompope or coquito!
Easy French Toast
1 cup Borden® EggNog
1⁄2 teaspoon salt
8 slices of bread
SPRAY skillet or griddle with no-stick cooking spray. Heat skillet or griddle over medium-high heat. Combine eggnog and salt. Dip bread into eggnog mixture. Fry in skillet or griddle until golden on both sides. Serve hot with syrup or powdered sugar.
Makes 4 servings
Simple Eggnog Pound Cake
1 (18.25 ounce) yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
3⁄4 cup Borden® EggNog
3⁄4 cup vegetable oil
4 large eggs
1⁄2 teaspoon ground nutmeg
HEAT oven to 350 F. Combine cake mix, pudding, eggnog, and oil in large mixing bowl until moistened. Add eggs and nutmeg. Beat on medium speed 4 minutes. Lightly grease 12-cup fluted tube pan. Pour batter into pan. Bake 40-50 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Cool completely. Sprinkle with powdered sugar.
Makes 10-12 servings
2 quarts Borden® EggNog, chilled
1 (12 ounce) can frozen orange juice concentrate, thawed
1 cup cold water
COMBINE all ingredients except sherbet in a large pitcher; mix well. Chill. Just before serving, pour into punch bowl; top with scoops of sherbet. Store remaining punch in refrigerator. Substitute: Prepare as directed and add your favorite alcoholic beverage.
Makes 20 (1/2 cup) servings