White Chocolate and Candy Cane Eggnog is the drink for the indulgent week ahead
We can’t think of anything more ‘right now’, than putting up our sock-swaddled feet up and sipping on this
There are a couple of times a year where you allow yourself that extra cookie, right? And that time is now, would you agree? When better to whip up a batch of eggnog, and one flavoured with white chocolate and… real candy canes! We can’t think of anything more ‘right now’, than putting up our sock-swaddled feet up and sipping on this.
(For a more traditional eggnog recipe, that you can customize to your taste, click here!)
White Chocolate and Candy Cane Eggnog
By Josie Malevich
This festive eggnog is a cocktail and dessert all rolled into one.
Note: For a lighter-alcoholic eggnog, substitute half the brandy with milk.
- ¾ cup 3.25% (whole) homogenized milk
- 1 ½ cup 35% whipping cream, divided
- ½ cup sugar, divided
- ¼ tsp sea salt
- 6 egg yolks
- ⅔ cup finely chopped white chocolate or good quality white chocolate chips
- 2 tsp vanilla extract
- ½ tsp mint extract
- ¼ tsp freshly grated nutmeg, plus more for garnishing
- ½ cup dark rum
- ½ cup brandy
- ¼ cup finely crushed candy cane or candy canes
Combine milk, ¼ cup cream, ¼ cup sugar and salt in heavy-bottomed saucepan set over medium heat. Cook, stirring occasionally, until small bubbles start to form around the sides of the pan, about 5 minutes.
Meanwhile, whisk egg yolks and remaining sugar until thick and foamy. Gradually whisk in half of the hot milk mixture, then pour it all back into saucepan. Reduce heat to medium-low. Cook, stirring constantly, with a wooden spoon or heat proof spatula until it thickens and coats back of spoon, about 5 to 8 minutes.
While still hot, pour this egg custard over the white chocolate, in a heat proof bowl. Let stand for 1 minute and then whisk until the chocolate melts. Stir in vanilla, mint and nutmeg.
Strain through fine-mesh sieve. Cool slightly. Cover and refrigerate until completely chilled, about 4 to 6 hours.
Just before serving, whip remaining cream with electric beaters until stiff peaks form. In a large bowl or measuring cup, whisk rum and brandy into eggnog. Fold in whipped cream.
Serve in small glasses. Garnish with candy cane stick or sprinkle with crushed candy cane.