“We pledge to make excellence the standard by which we judge our achievements.”

Berkeley Farms

Berkeley Farms Recipes

Get your dairy fix with these delicious, creative recipes developed just for Berkeley Farms.


Eggnog Coffee Cake

1 cup butter, room temperature
1-1/4 cups sugar
2 eggs
1 cup Berkeley Farms eggnog
1-1/2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/4 tsp salt

Topping

1-1/4 cups pecans, broken
1/4 cup sugar
1 tbsp ground cinnamon

  1. Preheat oven to 350 F. Butter 9-inch fluted or plain tube pan.
  2. In large bowl cream butter and sugar with electric mixer until light and fluffy. Beat in eggs, Berkeley Farms eggnog and vanilla.
  3. Stir together flour, baking powder and salt. Gradually beat into butter mixture.
  4. Prepare topping by combining nuts, sugar and cinnamon.
  5. Scatter half the topping evenly over bottom of pan. Spoon in half the batter. Add remaining topping and spoon on remaining batter.
  6. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan.

Recipe provided by celebrity chef Johnny Rivers.


Eggnog Tiramisu

3 tbsp sugar
1 egg yolk
7 oz. Berkeley Farms eggnog
5-3/8 oz mascarpone cheese or cream cheese
3 tsp Harveys Bristol Cream sherry
2 cups espresso
1 oz additional Harveys Bristol Cream sherry
2 tbsp additional sugar
1/2 cup warm water
24 ladyfinger cookies
3 tbsp sweetened cocoa mix

Step One: Prepare Cream Mixture. With electric mixer, whip sugar and egg yolk on high speed until pale yellow and thick. With mixer on medium speed, add mascarpone or cream cheese and whip until smooth. Add sherry and mix until incorporated. Fold in eggnog. Refrigerate.

Step Two: Prepare Espresso Mixture. Combine espresso, additional sherry, sugar and warm water. Stir until sugar dissolved.

Step Three: Assemble. Dip ladyfingers in espresso mixture. Layer dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture. Sift cocoa over top.

Recipe provided by celebrity chef Johnny Rivers.


Holiday Eggnog

1 oz coconut cream
1 oz crushed pineapple
4 oz Berkeley Farms eggnog

Blend mixture and pour over ice.

Recipe provided by celebrity chef Johnny Rivers.


Pina Colada Eggnog

1 oz coconut cream
1 oz crushed pineapple
4 oz Berkeley Farms eggnog
1 oz light rum (optional)

Blend mixture and pour over ice in rocks glass

Recipe provided by celebrity chef Johnny Rivers.


Raspberry Eggnog

1/4 cup raspberries
4 oz Berkeley Farms eggnog
1-1/2 oz Chambord (optional)

Mix in blender and pour over ice in rocks glass.

Recipe provided by celebrity chef Johnny Rivers.


Try our kid-friendly recipes!


Purple Cow

One tall glass
3/4 cup milk
1 1/2 tbsp frozen, concentrated grape juice
1/4 cup vanilla yogurt

Measure the milk, frozen grape juice and yogurt into a blender or container with a tight lid. Blend or shake until everything is mixed and foamy. Pour it into the tall glass. Get a purple milk mustache! Enjoy!


Apple Pie in a Glass

One tall glass
3/4 cup milk
1 1/2 tbsp frozen apple juice concentrate
1/4 cup fat-free vanilla frozen yogurt
1/8 tsp ground cinnamon

Measure the milk, frozen apple juice concentrate, yogurt and cinnamon into a blender or container with a tight lid. Blend or shake until it is all mixed up. Pour it into the tall glass and enjoy.


Cheese Quesadilla

1 1/2 oz mild cheddar or monterey jack cheese
2 medium flour tortillas

Slice or grate cheese. Put one tortilla on the plate. Sprinkle the cheese on the tortilla. Top with other tortilla. Microwave on high 30 seconds. If cheese isn't melted, microwave again for 20 more. Eat it whole or cut it into wedges.