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Panna Cotta made with Organic Valley Reduced Fat Eggnog on a plate with berries.


3 Wonderful Ways to Use Eggnog in Recipes

It’s here! It’s here!

Organic Valley Eggnog is hitting shelves, and our updated reduced-fat recipe is good — really good. Snag it now, though, since it’s only available for a limited time.

There is no right time of day to enjoy this creamy drink, and it can even be used in recipes — including meatballs. Yes, meatballs. Today we are sharing out-of-the-box ways to enjoy eggnog. (Organic Valley cooks experimented with a number of ideas and came up with three eggnog recipes.)

Make eggnog part of your breakfast, lunch, dinner — and everywhere in between. It's only here once a year. Why not?

Our eggnog is made with eggs from Organic Valley farms. It’s a traditional recipe made with high-quality, organic ingredients and no antibiotics, synthetic hormones, toxic pesticides, or GMOs. Organic Valley Reduced Fat Eggnog is a blend of organic milk, eggs, sugar, vanilla and nutmeg. We reduced the fat in this year’s eggnog, but it still has that creamy, delicious flavor we all love.

Sparkling Eggnog Recipe

If you want to lighten up your eggnog and make a sweet eggnog treat, try Sparkling Eggnog. It’s as easy as mixing three simple ingredients once you make the spiced simple syrup mixture (there will be plenty of syrup left for you to use in your own drink creations).

Eggnog is poured into a glass over ice.

Prep time: Approximately 5 minutes

1 cup water
1 cup sugar
2 cinnamon sticks
1 teaspoon whole cloves

Bring water to a boil over medium heat and add sugar, cinnamon sticks and cloves. Stir the mixture until the sugar dissolves and remove from heat. Cool the mixture before using. Transfer to a container for later use.

Prep time: 2 minutes
1 Serving
Serving size: 1.5 cups

1 cup Organic Valley Reduced Fat Eggnog
½ cup sparkling water
1 tablespoon spiced simple syrup
1 cinnamon stick or dash of nutmeg (optional to garnish)

Add ice to a glass and pour in eggnog, sparkling water and syrup. Combine ingredients with a spoon or straw and garnish.

Organic Valley Eggnog Panna Cotta Recipe

You won’t believe how the eggnog flavor surfaces in this panna cotta. Organic Valley Eggnog Panna Cotta is simple to make. By the appearance of this delectable, jiggly custard, your guests will think you worked on it for hours. It’s simply lovely.

Panna Cotta made with Organic Valley Eggnog on a plate garnished with berries.

Panna Cotta made with Organic Valley Eggnog.

Prep time: 5 minutes (About 2 hours to cool)
Servings: 6

¼ ounce gelatin
¼ cup cold Organic Valley milk
2 ¾ cups cold Organic Valley Reduced Fat Eggnog
2 teaspoons vanilla extract
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Fresh grated nutmeg for serving (optional)

Sprinkle gelatin over milk; let stand to soften. Heat ¾ cup eggnog until scalding. Stir in gelatin mixture, then remaining 2 cups eggnog. Divide the mixture among 6-ounce ramekins. Chill in the refrigerator until set (2 to 3 hours minimum).

To remove the panna cotta from ramekin, dip the ramekin bottoms in hot water for 15 seconds. Run a knife around sides to unmold. Serve the panna cotta sprinkled with nutmeg and garnish with your favorite fruit or syrup.

Eggnog ‘Swedish’ Meatballs Recipe

Who would have thought you could use eggnog to prepare meatballs? Well, the chefs at Organic Valley did. The eggnog provides just the right amount of spice to take these tasty meatballs up a level.

A bowl of potatoes and Swedish meatballs on a table.

Prep time: 25 minutes
Cook Time: 40 minutes
Servings: 6 (about 36 meatballs total)

3/4 cup diced onion (cooked)
3 garlic cloves
1 cup panko breadcrumbs
½ cup Parmesan cheese
½ cup Organic Valley Reduced Fat Eggnog
2 large Organic Valley Eggs
1 teaspoon nutmeg
1 tablespoon thyme
1 pound ground beef
1 pound Organic Prairie Ground Pork
Salt and pepper to taste

In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, eggnog, cooled onions/garlic, salt, thyme, allspice, nutmeg and pepper. Gently incorporate the meat until evenly combined but without overworking it (otherwise, the meatballs will be tough instead of tender).

Roll meat mixture into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes or up to overnight. Cover if chilling overnight.

Brown the meatballs in batches at medium heat on the stovetop. Leave plenty of room around each meatball so that you can easily rotate with a spoon to brown on all sides. Brown meatballs for about 1 minute per side. Remove them and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.

Finish cooking meatballs in your favorite sauce for about 10 minutes.

Organic Valley Reduced Fat Eggnog is expected to be available through the end of the year, but if it sells out, it sells out. Get it now! Find out where to find this seasonal treat by visiting our Store Locator.

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