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Peppermint Eggnog

                              Credit: 
                              VICTOR SCHRAGER

Recipe Summary

Yield: Makes about 5 cups

Ingredients

Ingredient Checklist

6 large eggs

2 large egg yolks

1/2 cup sugar

2 tablespoons more 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

Gallery

Peppermint Eggnog

                              Credit: 
                              VICTOR SCHRAGER

Recipe Summary

Yield: Makes about 5 cups

Peppermint Eggnog

                              Credit: 
                              VICTOR SCHRAGER

Peppermint Eggnog

                              Credit: 
                              VICTOR SCHRAGER

Peppermint Eggnog

Recipe Summary

Yield: Makes about 5 cups

Recipe Summary

Yield: Makes about 5 cups

Yield: Makes about 5 cups

Makes about 5 cups

Ingredients

Ingredients

  • 6 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons more 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 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.

Reviews (4)

Add Rating & Review

19 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  4

1 star values:

                                  0

Reviews (4)

Add Rating & Review

19 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  4

1 star values:

                                  0

Add Rating & Review

19 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  4

1 star values:

                                  0

19 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  4

1 star values:

                                  0

19 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  4

1 star values:

                                  0
  • 5 star values:
  • 6
  • 4 star values:
  • 6
  • 3 star values:
  • 3
  • 2 star values:
  • 4
  • 1 star values:
  • 0

Martha Stewart Member

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.

Martha Stewart Member

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?

Martha Stewart Member

Rating: Unrated

12/25/2007

                We found this to be excellent and a keeper recipe.  Will make it over

Martha Stewart Member

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

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

12/25/2007

                We found this to be excellent and a keeper recipe.  Will make it over

All Reviews for Peppermint Eggnog

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Peppermint Eggnog

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest