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.
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.
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
- 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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