Peppermint Egg Nog
What happens when you cross candy canes with egg nog? You get the rathe delicious Peppermint Egg Nog - say what?! That's right a white chocolate and peppermint twist on the beloved original makes this drink a lot easier on the stomach, especially after a big Christmas Dinner.
TIP: For an alcohol-free version simply omit the alcohol and add a non-alcoholic gold spiced rum and/or amaretto 'spirit'. Alternatively omit altogether. For a vegan version use vegan whipping cream and an egg replacer as per manufacturer's instructions. The crème de cacao blanc can also be subbed for a (plant-based) cream liqueur or amaretto if preferred.
- Contains Dairy
- Contains Eggs
Ingredients
- 4 large egg yolks
- 1/2 tsp sea salt
- 8fl. oz light agave nectar, divided
- 17fl. oz whole milk
- 17fl. oz whipping cream
- 1 1/2 tsp peppermint extract
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4fl. oz crème de cacao blanc (white)
- 4fl. oz gold spiced rum or bourbon
- Finely crushed candy canes
- Mini candy canes, to serve
- Fine Sieve;instant-read thermometer;Large bowl;Medium saucepan;Whisk
Instructions
Step 1
In a large bowl, add egg yolks, salt, and 125ml agave nectar. Attach the hand mixer attachment to the power base then assemble the whisk. Select power to begin mixing on speed 1 slowing increasing to speed 4 until pale in colour and the volume has increased.
Step 2
In a medium saucepan add milk and remaining agave. Whisk to combine. Bring to a simmer over medium-high heat then remove from the heat.
Step 3
Slowly trickle in around 60ml of the hot milk mixture into egg yolk mixture, whisking on the speed 1. Gradually add remaining hot milk, continuously whisking until combined.
Step 4
Return everything to the saucepan and cook over low-medium heat, stirring constantly, until mixture reaches 80°C on an instant-read thermometer. This should take roughly 3 to 5 minutes and the mixture should be slightly thickened but should not coat the back of a wooden spoon easily.
Step 5
Strain the mixture through a fine-mesh strainer into a large bowl and leave to cool at room temperature before covering and chilling in the refrigerator for at least 3 hours or overnight.
Step 6
To serve attach the hand mixer attachment to the power base then assemble the whisk. In a large bowl, add the whipping cream, select power to begin mixing on speed 1, whisk, increasing to speeds 3-4, until soft peaks form.
Step 7
Remove cooled custard from refrigerator and whisk in the peppermint and vanilla extract extracts, and spices, followed by 1/4 of the whipped cream, on speed 1.
Step 8
Fold in the remaining whipped cream, dividing into batches to make it easier, or simply whisk if in a rush. Stir in the crème de cacao blanc and gold spiced rum.