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Eggnog /ˈɛɡˌnɒɡ/, egg nog or egg-nog, historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name). In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink.

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Eggnog Snickerdoodles

Ingredients: For Cookies: 2 ½ cups Unbleached All Purpose Gold Medal Flour 2 tsp Cream of Tartar 1 tsp Baking Soda 1 cup Butter, softened 1 ½ cup Sugar 2 Eggs 2 tsp Rum Extract ¼ tsp Ground Nutmeg ¼ tsp Ground Cinnamon For Snickerdoodle Coating: 1 cup Sugar ½ tsp Nutmeg ¼ tsp Cinnamon

Contributed by Violetta Gir

Rum Eggnog Cheesecake

Ingredients: For the Crust 10 tablespoons butter, cut into pieces 2/3 cup Dixie Crystals Granulated Sugar 1 large egg 3/4 cup plus 2 tablespoons all purpose flour 1 cup pulverized Gingersnap Cookies For the Cheesecake 3- 80z bricks of cream cheese, softened 3 tablespoons cornstarch 3/4 cup Dixie Crystals Granulated Sugar 1/4 cup Dixie Crystals Light Brown Sugar pinch of salt 1/4 cup Captain Morgan’s Rum 2 teaspoons Vanilla Extract 3 large eggs (I prefer Safest Choice™ Eggs) 1/2 cup heavy cream 2/3 cup prepared eggnog

Contributed by Violetta Gir

Eggnog Doughnut Muffins

Ingredients: For the muffins: 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/8 teaspoon freshly-grated nutmeg 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1/2 cup sugar 2 large eggs 1 cup whole-fat eggnog For the topping: 4 tablespoons unsalted butter 1 cup powdered sugar

Contributed by Violetta Gir

Penguin Macarons with Eggnog Ganache

Contributed by Violetta Gir


Ingredients: 6 large eggs, at room temperature 1/2 cup + 3 tablespoons light brown sugar 1/2 teaspoon salt 4 1/2 cups eggnog 1 teaspoon vanilla extract

Contributed by Violetta Gir

Strawberry Eggnog Baked French Toast

INGREDIENTS 3 1/2 cups cubed French bread, about 1/2 loaf 2 cups low-fat eggnog 3 large eggs 2 teaspoons vanilla extract 1/2 cup chopped strawberries Maple syrup, for serving FOR THE CRUMB TOPPING 1/4 cup all-purpose flour 1/4 cup brown sugar, packed 1/4 cup coconut oil 1 tablespoon turbinado sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg Pinch of salt

Contributed by Violetta Gir

Mini Eggnog Bundt Cakes with Salted Caramel Icing

Ingredients For the Mini Bundt Cakes: 3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup (2 sticks) unsalted butter, room temperature 2 cups granulated sugar 3 large eggs, room temperature 1 cup eggnog 1 teaspoon vanilla extract For the Salted Caramel Icing: 4 tablespoons unsalted butter 1/2 cup light brown sugar, packed 1/3 cup heavy cream 1/4 teaspoon fleur de sel (or sea salt), plus more for topping 3/4 cup - 1 cup confectioners sugar, sifted

Contributed by Violetta Gir

Eggnog Breakfast Bread Pudding

Ingredients: 1 (12 ounces) loaf French bread, sliced 4 ounces unsalted butter, room temperature 3 cups eggnog 2 cups whole or 2% milk 5 large eggs 4 egg yolks 1 cup sugar Pinch salt 2 tablespoons bourbon (or 1 teaspoon pure vanilla extract) Confectioners’ sugar and warm maple syrup, for serving

Contributed by Violetta Gir

Eggnog Poke Cake with Salted Caramel

Ingredients 1 box cake mix in French Vanilla (yellow cake mix will work too) * ingredients needed to make box cake (eggs, water, oil) 1 box Sugar Free White Chocolate Pudding Mix 2 cups Eggnog 1 cup Salted Caramel Sauce (recipe below) 8 oz container of Cool Whip, thawed 1 tsp. Cinnamon Salted Caramel Sauce Ingredients 1 cup granulated sugar 1/4 cup water 1/4 cup salted butter 2/3 cup heavy cream

Contributed by Violetta Gir

Elegant Eggnog Dessert

Ingredients 1 can (13-1/2 ounces) Pirouette cookies 1/2 cup graham cracker crumbs 1/4 cup butter, melted 2 packages (8 ounces each) cream cheese, softened 2 cups cold eggnog 1-1/3 cups cold whole milk 2 packages (3.4 ounces each) instant vanilla pudding mix 1/2 teaspoon rum extract 1/8 teaspoon ground nutmeg 1 cup heavy whipping cream

Contributed by Violetta Gir

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