Separate eggs; set yolks aside. Reserve whites for another use.
Recipe
Primary Media
Description
Not your typical eggnog, this minty, creamy, white chocolate drink will change the way you think about holiday cocktails.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
12 Hy-Vee large eggs | ||
4 c. Hy-Vee 2% reduced-fat milk | ||
2 ½ tsp. Hy-Vee vanilla extract | ||
1 ½ c. Hy-Vee granulated sugar | ||
1 c. white chocolate chips | ||
4 c. Hy-Vee half-and-half | ||
1 ¼ c. peppermint schnapps | ||
Crushed candy canes, or peppermint candies, for garnish | ||
15 peppermint sticks, for garnish |
Things To Grab
- Large saucepan
- Whisk
- Large bowl
- Candy thermometer
- Spoon
- fine-mesh sieve
- 15 6-oz glass mugs
- Ladle
Directions
In a large saucepan, combine milk and vanilla extract. Bring to boiling, whisking occasionally.
In a large bowl, whisk together egg yolks and sugar until thoroughly combined. Slowly add milk mixture to eggs whisking vigorously. Pour mixture back into saucepan. Cook over medium-low heat, stirring constantly until mixture reaches at least 165 degrees and coats the back of the spoon, about 5 minutes.
Remove saucepan from heat; add white chocolate chips. Stir until completely incorporated and smooth. Stir in half-and-half and peppermint schnapps. Strain mixture through a fine-mesh sieve into an extra-large bowl. Cover and chill at least 4 hours or up to 24 hours.
Before serving, dip a 6-oz glass mug in water and line the rim with crushed peppermint candies, if desired. Ladle 6-oz. into each cup and garnish with a peppermint stick, if desired.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 180mg
- Sodium: 135mg
- Total Carbohydrates: 43g
- Protein: 10g