The holiday season is quickly approaching and I couldn't be more excited. It's going to be a busy one for us. I'm now 32 weeks pregnant, and I'm trying to be as prepared as possible. Believe it or not, we actually went to tag our Christmas Tree last weekend. Just about now my husband starts asking for Egg Nog, one of his favorite holiday treats. While some brands are eliminating real eggs from their "Nogs" this year, because of the summer egg shortage, our friends at Oakhurst are committed to using real eggs as they have for generations to make their seasonal favorite Egg Nog. I also love that for every container of their Egg Nog sold this season, Oakhurst is giving 5 cents to the Salvation Army of Northern New England. You can read all about it here.
A Yummy Holiday Recipe
2 cups Oakhurst Egg Nog
1 1/2 cups Oakhurst Whipping Cream
3/4 Cup Oakhurst Whole Milk
1 small package (3.4 ounces) instant vanilla pudding mix
1 loaf of angel food cake or similar (this can be store bought or homemade)
1 cup raspberry preserves
1 teaspoon almond extract
2 tablespoons confectioner's sugar
1/2 teaspoon pure vanilla extract
fresh raspberries (for topping)
- Pour your whipping cream in large bowl (note I usually put my bowl and beaters in the freezer for a few minutes prior) mix on a high speed until your cream is stiff and set aside.
- In a bowl, whisk milk and pudding mix until blended. Then gradually add the Egg Nog and mix well. Fold in the almond extract and 1 cup of the whipped cream; set aside.
- Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of Egg Nog mixture over all. Repeat twice. Cover and chill for at least 2 hours.
- Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with raspberries
Note you can make as one large trifle with directions above or you can easily make individual trifles with the same process divided out. Enjoy!