Peppermint Eggnog

I like to serve my 'nog with Christmas cookies (the recipe for those will be up next week)

I like to serve my ‘nog with Christmas cookies (the recipe for those will be up next week)

I’ve done my happy dance in the supermarket twice now.

Once when I saw chestnuts appear in the fruit & veg section.

And once when I spotted eggnog on the shelves.

from such humble beginnings many delicious desserts are made

from such humble beginnings many delicious desserts are made

I came to retract the latter happy dance though.

The eggnog I bought from the shop, while organic and from pastured cows and all that, contained an almost obscene amount of sugar. Seriously, it was like crack.

sprinkle with extra nutmeg to fancy it up

sprinkle with extra nutmeg to fancy it up

There had to be a better way so I headed to my own fridge to find out. While there, I couldn’t resist a bit of experimenting and so you get this peppermint eggnog.

Devoured in seconds and guaranteed not to rot your teeth or your organs.

Peppermint Eggnog  (makes about 3 1/2 cups)

  • 4 large egg yolks
  • 1 tsp peppermint extract
  • 2 tbsps maple syrup
  • 1 cup cream (if non-dairy use full fat coconut milk)
  • 1 cup whole milk (if non-dairy use light coconut milk)
  • a few ice cubes
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  1. Blend all the above together in a blender until frothy, add the yolks one at a time while it’s blending. Serve or store in the fridge (give it a good shake before serving if you’ve left it a while and don’t keep it too long – there’s raw egg in there!)

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6 thoughts on “Peppermint Eggnog

  1. Pingback: 50 of the Best Healthy Christmas Recipes - Enjoy the Holidays Without Getting a Santa Belly

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