Christmas Recipes

Creamy Coffee Eggnog

Creamy Coffee Eggnog recipe

Yield: 18 servings, about 1/2 cup each


  • 1 quart (4 cups) freshly brewed Maxwell House Coffee or Yuban Coffee, cooled
  • 1 quart (4 cups) eggnog
  • 1 (8 ounce) tub Cool Whip Whipped Topping, thawed, divided
  • 1/2 teaspoon ground cinnamon
  • Ground nutmeg


  1. Beat coffee, eggnog, 3 cups of the whipped topping and the cinnamon in large bowl with a wire whisk until well blended.
  2. Refrigerate at least 1 hour or until ready to serve.
  3. Serve topped with the remaining whipped topping. Sprinkle lightly with nutmeg.
  4. Store leftover eggnog in refrigerator.


For a lower fat eggnog, prepare as directed using low-fat eggnog and Cool whip Lite Whipped Topping.

JAZZ IT UP: Stir in 1 cup rum before chilling.


Per serving: Calories 130 Total fat 8g Saturated fat 6g Cholesterol 35mg Sodium 35mg Carbohydrate 13g Dietary fiber 0g Sugars 11g Protein 2g Vitamin A 2% DV Vitamin C 0% DV Calcium 8% DV Iron 0% DV


Recipe and photo used with permission from: Kraft Heinz Company

God's Rainbow - Noahic Covenant