I know this may be coming to you late, but I had to squeeze this in, and share this recipe with you. It is the second of my eggnog recipes for the holiday season. I already shared with you the recipe for eggnog cheesecake bars, which is more for the cheesecake lover, rather than the eggnog lover, as the eggnog lent more of a smooth texture rather than flavor to the bars. Well, this recipe is for the diehard eggnog lover, as the flavor of eggnog shines front and center.
This is my mom’s recipe that she has been making for many years, ever since I was in grade school. I believe she got it from a friend. My mom’s a jello lover, like me. I know some people don’t like the chewy, sometimes rubbery texture of jello, especially finger jello, but the eggnog softens the texture of the gelatin, especially when you let the jello sit out at room temperature.
Believe it or not, the base of this recipe is lemon jello. It turns out lemon jello blends very well with eggnog – so much so, you barely taste it, allowing the rich pure taste of eggnog to shine.
3 cups eggnog
1 cup water
4 packets (or 3 Tbsp + 1 tsp) of unflavored gelatin
3 oz lemon flavored Jello
1/2 cup sugar
1) Stir unflavored gelatin, lemon Jello, and sugar together to combine in a medium saucepan.
2) Add water to jello mixture. Place saucepan over medium-low heat, stirring frequently, to dissolve sugar and gelatin. Do not allow mixture to get too hot or come to a boil. You want to heat it just enough for everything to dissolve, but not to curdle the eggnog, which you will add in the next step.
3) Remove pan from heat. Pour the eggnog in a steady stream into the jello mixture, stirring to mix.
4) Pour jello into an 8-inch square baking pan.
5) Refrigerate until set, about 2-3 hours.
Yield: ~ 32 pieces, depending on how large you cut the pieces
Merry Christmas, everyone! May your holiday be fun and relaxing, wherever and however you celebrate it :0)
What are some of your favorite eggnog recipes? Please share in the comments.