I created this recipe a couple weeks ago to enter the Eggland's Best Holiday Recipe contest hosted by Tina at Carrots n' Cake. Sadly I did not win anything, but Scott really enjoyed it and has requested more! Eggnog is one of his favorite treats, and he has already had two whole quarts of it this holiday season. Add this to his love of ANYTHING chocolate and mint, and I think we have a winner in our house.
Mint Chocolate Eggnog
makes 14 - ½ c. servings
4 large eggs
1/3 c. sugar
1/3 c. cocoa powder + extra for garnish
¼ t. salt
1 quart + 1 c. reduced fat milk
1 t. pure vanilla extract
1 t. pure peppermint extract
1 c. heavy whipping cream
Soft peppermint sticks (optional)
1. Whisk eggs, sugar, cocoa, salt, 1 c. milk, and both extracts in a small pot. Cook over medium heat, whisking constantly, for approximately 5 minutes until thick and foamy. Set aside and let cool.
2. Strain egg mixture (to remove all solids) into a pitcher and stir in 1 quart milk.
3. Whip heavy whipping cream until soft peaks form. Fold whipped cream into the eggnog mixture and serve.
Optional: Dust with cocoa powder and serve with soft peppermint sticks, if desired.
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