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Alcoholic Treats, Drinks

Peppermint Egg Nog

Greens of the Stone Age
Recipe by Greens of the Stone Age

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  • Prep 15 mins
  • Cook Time 10 mins
  • Chill Time 3 hours
  • Total 3h 25 mins
  • Easy
  • Serves 6

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.

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

Cooking mode

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  • 4 large egg yolks
  • 1/2 tsp sea salt
  • 250ml light agave nectar, divided
  • 500ml whole milk
  • 500ml 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
  • 125ml crème de cacao blanc (white)
  • 125ml gold spiced rum or bourbon
  • Finely crushed candy canes
  • Mini candy canes, to serve

Utensils

  • Large bowl
  • Whisk
  • Medium saucepan
  • instant-read thermometer
  • Fine Sieve
  • 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.

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