This week’s Tasty Tuesdays is all about the Eggnog. I know this is a drink that can be a hit or a miss with people. I have to admit, I wasn’t a fan when I was younger, but not I can’t get enough of it lol.
I found some cool eggnog recipes…with a little twist.
Hope you try them out for yourself 🙂
- 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
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.
Eggnog with Irish Creme
1. Gradually add sugar to eggs in a large glass mixing bowl, whisking until blended. Set aside.
2.Stir together half-and-half, milk, and salt in a Dutch oven over medium-low heat. Cook, stirring occasionally, 12 to 15 minutes or just until mixture begins to bubble around edges of pan. (Do not boil.)
3. Gradually stir half of hot milk mixture into egg mixture. Stir egg mixture into remaining hot milk mixture in Dutch oven.
4. Cook mixture over medium-low heat, stirring constantly, until mixture slightly thickens and a thermometer registers 160° (about 25 to 30 minutes). Remove from heat, and stir 1 minute. Pour mixture through a fine wire-mesh strainer into a serving bowl. Stir in coffee, Irish cream liqueur, and vanilla; let cool 1 hour. Cover and chill at least 4 hours.
5. Beat whipping cream at high speed with an electric mixer until soft peaks form. Fold whipped cream into chilled eggnog, and garnish, if desired.
I have to add that I love these recipes, but I also keep a bottle of store bought eggnog on hand for those days I don’t want to make it from scratch. I also keep some tasty treat on deck to add as well. I like to add:
- Dark liquor (rum is quite tasty)
Hope you enjoyed….
until next time!
Fashionably Educated Mom