Separate eggs; set yolks aside. Reserve whites for another use.
Not your typical eggnog, this minty, creamy, white chocolate drink will change the way you think about holiday cocktails.
Servings and Ingredients
|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
- Large bowl
- Candy thermometer
- fine-mesh sieve
- 15 6-oz glass mugs
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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 180mg
- Sodium: 135mg
- Total Carbohydrates: 43g
- Protein: 10g