We are pleased to offer you these fantastic eggnog recipes for your Holiday Happiness!  Purity Eggnog is handcrafted, in small batches, the old- fashioned way, blending farm-fresh, rBST-free milk, cream and eggs according to our own original recipe.  It is gently pasteurized and delivered to your store cold and fresh.  It’s the way eggnog used to be made…no artificial colors or flavors and no corn syrup or ingredients you can’t pronounce!  Happy Holidays from all of us at Purity.

Ambassador's Morning Lift



32 oz. Purity Eggnog, 3 oz. Rum, 6 oz. Cognac, 3 oz. Creme de Cacao (Brown).



Combine in large punch bowl and serve. Shake some nutmeg on top of each serving.  Brandy or Bourbon may be used instead of Cognac.

Home for the Holidays Eggnog Cheesecake



Crust -

1 cup graham cracker crumbs

2 tablespoons sugar

3 tablespoons melted butter

1/4 teaspoon ground nutmeg

Filling -

(3) 8 ounce packages of softened cream cheese
1 cup Sugar

3 tablespoons all-purpose flour

2 eggs, lightly beaten
3/4 cup Purity Eggnog
2 tablespoons rum



Preheat oven to 325 degrees F

Combine crumbs, 2 tablespoons sugar, nutmeg and butter; press into bottom of 9" springform pan.

Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

Preheat oven to 425 degrees F

In food processor, combine cream cheese, 1 cup sugar, flour, and Eggnog until well blended.

Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.

Bake in 425 degree F oven for 10 minutes.

Reduce heat to 250 and continue to bake for 45 minutes, or until center of cake is just firm and looks dull. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

Best to cool 1 hour and refrigerate overnght.

Eggnog Quick Bread


Serving Size : 16



  • 2 eggs
  • 1 cup sugar
  • 1 cup Purity Eggnog 
  • 1/2 cup butter or margarine -- melted
  • 2 teaspoons rum extract
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg



Heat oven to 350 degrees.

Grease bottom only of 9x5 inch loaf pan.

Beat eggs in large bowl.

Add sugar, Purity Eggnog, margarine, rum extract, and vanilla; blend well. Lightly spoon flour into measuring cup; level off.

Add flour, baking powder, salt and nutmeg; stirring just until dry ingredients are moistened.

Pour into greased pan.

Bake for 45 to 50 minutes.

Cool in pan for 10 minutes then remove.

Cool completely.


You can double this but not any larger. For a change, pick your favorite chocolate quick bread recipe and marble together.





Note: Purity Eggnog freezes well, so freeze some extra during the Christmas season and have a treat during the summer!

You can freeze Purity Eggnog in 1 cup containers so that you can make this in July and think of Christmas.

Almond Eggnog French Toast



2 cups of Purity Eggnog

2 Large eggs

2 tablespoons of brandy

1/2 cup slivered almonds

Butter for cooking

Some powdered sugar
8-10 slices of French bread



Mix Purity Eggnog, eggs, and brandy and pour into a shallow baking dish.

Melt a generous amount of butter in a griddle or skillet over medium-low heat or to 325 degrees F . 

Lightly dip and coat each slice, once.

Cook, covered for about 4 minutes for the first side.

Turn over, lightly sprinkle slivered almonds on each slice and cook second side for 4 minutes.

Just before serving. Lightly dust with powdered sugar.

Eggnog Orange Punch


1 quart Purity Eggnog
1 can (12 ounces) frozen orange juice, thawed
1 can (12 ounces) ginger ale, chilled.


In a pitcher, stir Purity Eggnog and orange juice concentrate until well mixed. Pour in ginger ale and stir gently.

Eggnog Rice Pudding



  • 2 1/4 cups Purity Eggnog
  • 5 teaspoons cornstarch
  • 2 cups cooked long grain rice
  • 1/2 cup finely chopped red and green candied cherries
  • 1/4 teaspoon salt



Place 2 cups of Purity Eggnog in a heavy saucepan.

Combine the cornstarch and remaining Purity Eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil for 1-2 minutes.

Remove from the heat; stir in rice, cherries, vanilla, and salt. Spoon into dishes. Chill 2-3 hours.