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Creamy Coffee Eggnog

Creamy Coffee Eggnog

Ingredients

  • 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

Instructions

  1. Beat coffee, eggnog, 3 cups of the whipped topping and the cinnamon in large bowl with 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.

Yield: 18 servings, about 1/2 cup each

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.

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

Recipe and photo credit (used with permission): kraftrecipes.com




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