Peppermint Eggnog

Peppermint Eggnog
5 cups

Serve this virgin peppermint eggnog, jazzed up with peppermint extract, in candy-rimmed mugs.


  • 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


  1. 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.

  2. 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.

  3. Process candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.

  4. 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.

  5. 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.

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