Peppermint Eggnog
Yields: 8 c.
Prep Time: 20 mins
Total Time: 3 hrs 20 mins
Ingredients:
4 large egg yolks
1/2 tsp. kosher salt
1 cup granulated sugar, divided
2 cups whole milk
2 cups heavy cream
1 tsp. pure vanilla extract
1 tsp. pure peppermint extract
1 cup gold rum or bourbon (optional)
Finely crushed peppermints
Peppermint sticks, for garnish
Directions:
Whisk together egg yolks, salt, and 1/2 cup sugar in a bowl. Whisk together milk and remaining 1/2 cup sugar in a medium saucepan. Bring to a simmer over medium-high heat. Slowly whisk the hot milk mixture into the egg yolk mixture.
Return everything to the pot and cook over medium-low heat, stirring constantly, until the mixture reaches 175°F on an instant-read thermometer (the mixture should be foamy and slightly thickened but will not fully coat the back of a spoon), 3 to 5 minutes. Strain through a fine-mesh strainer into a medium bowl. Cool to room temperature; cover and chill until cold, at least 3 hours and up to overnight.
When ready to serve, whisk cream with an electric mixer on medium speed until soft peaks form, about 1 minute. Whisk vanilla extract, peppermint extract, and 1/4 of whipped cream into the egg yolk mixture. Fold in the remaining whipped cream in 2 additions. Stir in rum or bourbon, if desired.
Place peppermints on a shallow plate. Lightly moisten he rims of mugs or glasses, then dip in crushed peppermint. Pour eggnog into glasses. Serve with peppermint sticks.
Recipe courtesy of Country Living.com
