Cooking Instructions for the eggnog-cranberry syrup:
Combine the cranberry sauce, Shamrock Farms Eggnog, and maple syrup in a small saucepan over medium-low heat. Whisk until the sauce is combined and warmed through.
Cooking Instructions for the eggnog whipped cream
In the bowl of a stand mixer fitted with the whisk attachment, combine the Shamrock Farms Heavy Cream and Shamrock Farms Eggnog. Start the mixer on low speed and gradually work your way up to high speed. Whip the Shamrock Farms Heavy Cream and Shamrock Farms Eggnog until they hold a stiff peak-- about 3 minutes.
Cooking Instructions for the sandwich:
In a wide, shallow bowl (large enough to hold your bread), whisk together the eggs, Shamrock Farms Eggnog, and nutmeg until combined. Set aside.
Layer the sandwich any way you like: It’s preferred to spread a small amount of mayonnaise on each piece of bread, then layer cheese on each side, and finish with ham and bacon. Then flip one side onto the other.
Dip the sandwich into the egg and Shamrock Farms Eggnog mixture, making sure to coat it evenly on all sides.
Heat a nonstick pan over medium-high heat. Add the butter and wait for it to melt. Once the butter has melted, add the sandwich and cook for 1-2 minutes per side, or until the edges are golden brown and the cheese has melted.
Serve the sandwich immediately with the Shamrock Farms Eggnog-cranberry syrup and Shamrock Farms Eggnog whipped cream.
Desserts, Holiday Recipes, Sweet Treats
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.