Eggnog Syrup – A simple recipe that has a sweet and rich eggnog flavor with a nice creamy texture. Tastes amazing poured over a stack of pancakes, drizzled over waffles or ice cream or stirred into a cup of coffee.
As a kid I was never really a fan of pancakes, they were a little boring to me. It was just some grilled batter topped with a sweet sticky syrup. As I’ve gotten older I realized that pancakes don’t have to be boring. You can do all kinds of delicious things with them, like topping them with some Apple Cider Syrup or mixing fruit and nuts into the batter. A family favorite though, are our Christmas pancakes, they have been a Christmas morning tradition in our home for over thirty years.
The traditional Christmas morning breakfast is eggnog flavored pancakes topped with homemade eggnog syrup and a side of sausage all served before the first present gets opened. We started this tradition as a way to give myself and my husband an opportunity to wake up and have a couple cups of coffee before all of the festivities would begin.
What do you serve for breakfast on Christmas morning?
Simple Eggnog Syrup
Eggnog: (aka milk punch). When making a syrup with eggnog, be sure that you use the full-fat version, full-fat eggnog makes a thicker and tastier syrup. You can punch up the flavor a bit by adding a little rum flavoring or nutmeg.
Baking Soda: Be careful when adding the baking soda to the boiling eggnog because it will bubble up and if your pan is not big enough it will bubble over.
Pancakes: For the pancakes you can use your favorite pancake recipe or pancake mix. For added flavor replace the liquid in your recipe with eggnog, it adds a nice flavor and goes amazingly well with the eggnog syrup.
Instructions
Step 1: In a 3-quart (or larger) sauce pan, bring butter, eggnog and sugar to a gradual boil, boil for 5 minutes, stirring continuously.
Step 2: Remove from heat and stir in vanilla and baking soda. The baking soda will cause the syrup to foam up, continue to stir until the foam is gone.
- ½ cup butter
- ¾ cup eggnog, full-fat version
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- In a 3-quart (or larger) sauce pan, bring butter, eggnog and sugar to a gradual boil, boil for 5 minutes, stirring continuously.
- Remove from heat and stir in vanilla and baking soda. The baking soda will cause the syrup to foam up, continue to stir until the foam is gone.
Tips
✔ When bringing the eggnog to a boil be sure to do it gradually and stir it constantly. Bringing it to a boil to fast and not stirring could scorch it, and give it a nasty flavor.
✔ Leftover eggnog syrup can be used as a coffee creamer, it adds a really nice flavor to coffee.
✔ Leftover eggnog syrup tastes amazing over oatmeal and vanilla ice cream.
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That sounds yummy! While I am not a fan of eggnog at all I do love the taste of it mixed into other things. Can’t wait to try this! Pinned.
We love egg nog and these pancakes and syrup sound fabulous. Found you at Wonderful Wednesdays.
Eggnog syrup sounds amazing! Can’t wait to try this on our Saturday morning breakfast! Thanks for sharing at The Ultimate Pinterest Party this week!
I didn’t like pancakes as a child either, but once I learned that you can put chocolate chips into pancakes, my opinion changed! Now I love any creative pancake. I am sure this syrup would be great for Christmas morning! Thanks for sharing at Fiesta Friday!
Oh, boy! This looks and sounds amazing!
They definitely are!! You’ll look forward to eggnog season every year.