Peppermint Eggnog
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
Ingredients:
6 large eggs
2 large egg yolks
1/2 cup sugar, PLUS
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon pure peppermint extract
1 tablespoon pure vanilla extract
4 cups whole milk
12 peppermint candy canes, broken into pieces
3 ounces white chocolate, coarsely chopped
1/2 cup heavy cream
peppermint sticks, for garnish
Directions:
Prepare an ice-water bath; set aside.
Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined. Pour in milk in a slow, steady stream, whisking until fully incorporated. Raise heat to medium. Cook, whisking constantly, until mixture registers 160 degrees F on an instant-read thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes.
Pour milk mixture through a fine sieve into a medium bowl. Set bowl in ice-water bath; let mixture cool completely. Transfer custard to an airtight container, and refrigerate at least 4 hours or up to overnight.
Process candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.
Melt chocolate in a heatproof bowl set over a pan of simmering water. Let cool 5 minutes. Dip rim of each cup into melted chocolate, then crushed peppermint. Refrigerate until set, about 5 minutes.
Remove custard from refrigerator; set aside. Put cream into the bowl of an electric mixer fitted with the whisk attachment; mix on medium speed until stiff peaks form. Fold into cold custard until combined. Fill cups with eggnog. Sprinkle with crushed peppermint, and garnish with peppermint sticks; serve.
Cook's Notes: For an alcoholic version, simply add a a shot of peppermint schnapps to each mug when serving, or can add a shot of rum or bourbon instead.
Recipe Location: https://www.cdkitchen.com/recipes/recs/209/peppermint-eggnog148921.shtml
Recipe ID: 119795
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