During my childhood where I lived you would only hear of eggnog when alcohol was added to milk punch. Eggnog is a rich chilled, sweetened, creamy dairy based drink. Milk, cream, sugar, whipped egg whites and egg yolks are normally found in eggnog.
Eggnog is a traditional Christmas drink in both Canada and the United States. The season for eggnog normally begins at Thanksgiving and travels through til the end of the New Year celebrations. Popularity of eggnog is growing in other areas around the world as well. Both homemade and store bought eggnog is acceptable by many.
Eggnog is often served with cinnamon or nutmeg. Warm or chilled eggnog can be found in a variety of temperatures. Spirits such as whiskey or rum are at times added to both commercial and homemade eggnog. Eggnog flavoring can be found in coffee, latte's, espresso's and teas. Many desserts share the eggnog flavor and texture as well.
6 large eggs
2 large egg yolks
1/2 cup sugar
2 Tbsp more sugar
1/4 tsp salt
1/2 tsp pure peppermint extract
1 Tbsp 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
1. 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 slowly, 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.
2. 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.
3. Pulse candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.
4. 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.
5. Remove custard from refrigerator; set aside. Put 1/2 c. 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 and enjoy!
Source: Martha Stewart
2 large egg yolks
1/2 cup sugar
2 Tbsp more sugar
1/4 tsp salt
1/2 tsp pure peppermint extract
1 Tbsp 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
1. 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 slowly, 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.
2. 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.
3. Pulse candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.
4. 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.
5. Remove custard from refrigerator; set aside. Put 1/2 c. 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 and enjoy!
Source: Martha Stewart
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