Eggnog Two Ways: Mocha and Peppermint

After days of cookie baking, I decided to make a change and start drinking my calories.  It wasn’t hard.  A request from NestFresh eggs for me to present an eggnog recipe on a local news station this evening had me whipping up not one, but two batches of eggnog.

 

I’m embarrassed to admit that I’ve never made homemade eggnog.   That changed yesterday.  It really doesn’t take that much time and the result is far and away better than anything you can buy at the store.

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A lot of the recipes for eggnog call for heating the eggs over medium heat and then slowly adding the milk.  This seems like a recipe for disaster or scrambled eggs depending on whether your glass is half-empty or half-full.

Mocha Eggnog

I prefer to heat the milk and sugar together and then add them to the beaten eggs to temper them.  I put everything back in the pot and continuously stir the mixture until it reaches about 165 degrees.  From there a quick strain removes any bits of cooked egg and the resulting custard-like liquid can be quickly chilled in an ice bath before it heads to the refrigerator.

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Both of these recipes are worthy of your culinary efforts and are good with or without the booze, but the peppermint eggnog is really quite special.   And leftovers?  It’s doubtful that we will have them, but if we do I can promise that any leftover nog (that hasn’t been spiked) will go in my ice cream maker for a festive cold treat.  Cheers to that!

***For readers in the Charlotte area, be sure to tune into WBTV tonight, December 2nd, at 8 pm for more tips and tricks.***

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Peppermint Eggnog – Printer Friendly Recipe
Adapted from the recipe for Peppermint Eggnog on the Martha Stewart website.
Serves 4 to 6

This eggnog may be spiked for those looking to get a little jolly!

4 cups whole milk
6 large NestFresh eggs
2 large NestFresh egg yolks
½ cup granulated sugar
1 tablespoon pure vanilla extract
½ teaspoon pure peppermint extract
¼ teaspoon kosher salt
1 cup heavy cream
3 ounces white chocolate, coarsely chopped
3 peppermint candy canes, crushed
Special equipment: thermometer, fine mesh strainer, hand-held mixer or whisk

In a large bowl, make an ice bath (ice cubes with water). In a medium saucepan, heat the milk and sugar over medium heat until small bubbles start to form around the edge of the pan and the sugar has completely dissolved; stir occasionally. Meanwhile, whisk the eggs, the vanilla and peppermint extracts, and salt together in a large bowl.

Carefully pour about 1/3 of the hot milk mixture over the eggs while whisking. Whisk to make sure the mixture is combined and then continue to slowly add the hot milk while whisking constantly. Return the milk and egg mixture to the saucepan and set over medium-low heat.

Whisking constantly heat the mixture until it begins to thicken and lightly coats the back of a spoon, between 160 and 170 degrees F. Immediately remove the mixture from the heat and strain through a fine mesh strainer into a clean metal bowl. Place the mixture, in its metal bowl, in the ice bath and whisk for about a minute before allowing it to cool to room temperature. Cover and chill in the refrigerator for at least 6 hours but as long as overnight.

When ready to serve, beat the heavy cream in a clean, metal bowl until soft peaks form. Whisk the cream into the eggnog.

Melt the chocolate in a double-boiler or in a microwave (cook in 30 seconds bursts stirring after each time). Place the crushed peppermint in a small bowl. Dip the rim of each glass in the melted chocolate to coat and then dip it into the peppermint mixture to form a candied rim.   Allow to cool briefly before pouring the chilled peppermint eggnog into the glass.

Mocha Eggnog

Mocha Eggnog – Printer Friendly Recipe
Serves 10 to 12

This recipe may be spiked for those looking to get a little jolly!

12 large NestFresh eggs
2 quarts whole milk
1 ½ cups granulated sugar
¼ cup unsweetened cocoa powder
2 tablespoons instant coffee granules
½ teaspoon salt
2 tablespoons vanilla extract
2 cups heavy cream or whipping cream
Ground nutmeg, for garnish (optional)
Chocolate shavings, for garnish (optional)
Special equipment: thermometer, fine mesh strainer

In a large bowl, make an ice bath (ice cubes with water). In another large bowl, beat the eggs. Set aside.

In a large saucepan, heat one quart of the milk over medium heat until small bubbles start to form around the edge of the pan. Meanwhile, whisk the sugar, cocoa powder, instant coffee granules, and salt together in a medium bowl. Add the dry ingredients to the hot milk mixture and whisk to combine.

Carefully pour about 1/3 of the hot milk mixture over the eggs while whisking. Whisk until the mixture is well-combined and then continue to slowly add the hot milk while whisking constantly. Return the milk and egg mixture to the saucepan and set over medium-low heat.

Whisking constantly, heat the mixture until it begins to thicken and lightly coats the back of a spoon, between 160 and 170 degrees F. Immediately remove the mixture from the heat and strain through a fine mesh strainer into a clean metal bowl. Add the remaining quart of milk.  Place the mixture, in its bowl, in the ice bath and whisk for about a minute before allowing it to cool to room temperature. Cover and chill in the refrigerator for at least 6 hours but as long as overnight.

When ready to serve, beat the heavy cream in a clean, metal bowl until soft peaks form. Reserve a ½ cup of whipped cream for garnishing and whisk the remainder into the chilled eggnog. Pour the eggnog into glasses and garnish with a dollop of whipped cream and a sprinkle of freshly grated nutmeg or chocolate shavings. Serve immediately.

 

 

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