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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

19 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
02/24/2011
There is no chocolate in the ingredients list. I think about 1/2 cup of white "chocolate" chips microwaved till melted would nicely. I will try this recipe. It is so pretty.
Rating: Unrated
05/16/2008
can this be made with fat free milk and splenda for those that are not able to have a high fat/sugar free diet?
Rating: Unrated
05/16/2008
can this be made with fat free milk and splenda for those that are not able to have a high fat/sugar free diet?
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Rating: Unrated
12/25/2007
We found this to be excellent and a keeper recipe. Will make it over