Food & Cooking Recipes Dessert & Treats Recipes Peppermint Eggnog 3.7 (19) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: VICTOR SCHRAGER Yield: 5 cups Serve this virgin peppermint eggnog, jazzed up with peppermint extract, in candy-rimmed mugs. Ingredients 6 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons more sugar ¼ teaspoon salt ½ 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 ½ 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 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. Rate it Print