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Sussex Holiday GuidebyLocal Loop
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Drinks · Country Living

Peppermint Eggnog

A cooked-custard eggnog flavored with vanilla and peppermint, lightened with whipped cream and served in candy-rimmed glasses.

Recipe adapted from Country Living — view original recipe (opens in a new tab).

Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.

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Illustrative glasses of eggnog with crushed peppermint rims and peppermint sticks

The recipe

8 cups
Prep
20 min
Cook
Not specified
Total
200 min

Country Living lists 20 minutes prep and 3 hours 20 minutes total, mostly chilling time (up to overnight).

Ingredients

0 of 10 checked

For the eggnog

For serving

Equipment

  • Medium saucepan
  • Bowls
  • Whisk
  • Instant-read thermometer
  • Fine-mesh strainer
  • Electric mixer
  • Shallow plate

Allergen note: Contains eggs and milk.

Instructions

  1. Start the custard

    Whisk the egg yolks, salt, and ½ cup sugar in a bowl. In a medium saucepan, whisk the milk with the other ½ cup sugar and bring to a simmer over medium-high heat.

  2. Temper and cook

    Slowly whisk the hot milk into the yolks, then pour everything back into the pot. Cook over medium-low, stirring constantly, 3–5 minutes, until it reaches 175°F. It will look foamy and a little thicker but won’t fully coat a spoon.

  3. Strain and chill

    Strain into a medium bowl, cool to room temperature, then cover and refrigerate at least 3 hours or overnight.

  4. Fold in the cream

    Beat the heavy cream on medium to soft peaks, about 1 minute. Whisk the vanilla, peppermint extract, and a quarter of the whipped cream into the custard, then fold in the rest in two additions. Stir in rum or bourbon if you like.

  5. Rim and serve

    Spread crushed peppermints on a plate. Lightly moisten the rims of mugs or glasses, dip them in the candy, pour in the eggnog, and add peppermint sticks.

Kitchen notes

  • Skip the rum or bourbon for a family-friendly version.
  • Use an instant-read thermometer; 175°F is the source’s target temperature.

Storage & make-ahead

Country Living says the custard can chill up to overnight before finishing. Local Loop food-safety note: keep finished eggnog refrigerated and serve within 2 days.