Rockview Farms Eggnog Recipes


One of the best things about the holiday season is the tradition of holiday food and drink. Eggnog which is typically only on the shelf for a few months can really spice up a cool fall night! Rockview Farms makes a delicious Eggnog and tonight my husband made an eggnog coffee using some of their products.

First he brewed a cup of strong coffee.


Then he added the Rockview Eggnog


Then he added some Rockview Farms Whip Cream and some Nutmeg.


Look at those awesome colors. He said it was delicious!


Here is the exact recipe as well as some other Rockview Farms eggnog recipes

Rockview Farms Eggnog Coffee


1 1/3 cups Rockview Eggnog

2 2/3 cups hot strong brewed coffee

Whipped cream and ground nutmeg optional


Place eggnog in a large saucepan. Cook and stir until heated through. (Do not boil.) Stir in coffee. Pour into cups or mugs; serve immediately. Garnish with whipped cream and nutmeg if desired. Yield: 4 servings.

Rockview Farms Eggnog Cocktail


2.5oz Rockview Farms Eggnog

.75oz El Dorado 12 year Rum

.75oz Tariquet Armagnac VS

.5oz Amaro Lucano

.25oz St.Elizabeth Allspice Dram


Combine all ingredients and shake well with ice. Double strain into a snifter or other festive glass and top with some freshly grated nutmeg.


Rockview Farms Eggnog Pancake Recipe


2 cups all-purpose flour

4 teas baking powder

1/2 teas salt

1/4 teas ground nutmeg

2 eggs

1 1/2 cups Rockview Farms Eggnog, plus 2 tbsp Rockview Farms Eggnog

2 tablespoons butter or margarine, melted

1/2 cup syrup


Preheat a griddle to medium-high heat, or get a skillet start getting warm over medium-high heat. In a medium bowl, combine the flour, baking powder, salt and nutmeg. Set aside. In another bowl, beat eggs, 1 1/2 cups eggnog and butter. Fold in the dry ingredients just until moistened and no large lumps remain. Don’t over-mix the batter. Place butter on the griddle surface, or spray with cooking spray. Pour batter by 1/4 cupful’s onto griddle. Turn when bubbles form on top and around the edges and bottom is light golden brown. Flip once and cook until the other side is golden brown, 3-4 minutes. Whisk syrup and 2 tbsp eggnog together and pour over hot pancakes with butter.

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