While I love a glass or two of eggnog around the holidays, I never can seem to get through a whole quart on my own. (Why don't they sell eggnog in pints anyway? It would make more sense for me, and also act as a single serving for others, I assume!) I made eggnog doughnut muffins, sipped a couple of servings, and made a few eggnog lattes, but still had quite a bit left ... until I discovered eggnog oatmeal! Rich, creamy, sweet, and subtly spiced, eggnog oatmeal makes a comforting, quick, nourishing breakfast during the busy holiday season.
1/2 c full-fat eggnog
1/2 c water
pinch kosher salt
1/2 c rolled oats
dried cranberries and grated nutmeg, for serving
Combine the eggnog, water, and salt in a small saucepan, and bring to a boil. Stir in the rolled oats, lower the heat, and continue cooking, stirring frequently, until the oats are cooked and the oatmeal is thick, about 5 minutes. Top with dried cranberries and grated nutmeg.
What are your favorite uses for leftover eggnog?