Peppermint Mocha Eggnog

Christmas at our house simply wouldn’t be Christmas without a proper batch of eggnog. And whilst I adore the traditional version, this year, I decided to give it a festive little twist! This Peppermint Mocha Eggnog is a delightful blend of creamy, spiced eggnog, a hint of coffee, and that oh-so-Christmassy peppermint flavour. The kids love it (especially with a mountain of whipped cream on top!) and it’s become a firm favourite for our annual Boxing Day brunch. After countless batches and taste tests (a very enjoyable task!), I’m thrilled to share this recipe, guaranteeing you a festive, family-friendly drink that’s surprisingly easy to whip up.

Why This Recipe Works

As a busy mum to two very opinionated little ones, I know the importance of recipes that are both delicious and practical. This Peppermint Mocha Eggnog ticks all the boxes! Here’s why it’s a winner in my kitchen:

• Quick and Easy: You can whip this up in under 30 minutes, leaving you more time to actually enjoy the festive season.
• Kid-Approved: Even my fussy eaters adore this! The peppermint and mocha are a delightful combination that’s not too overpowering.
• Adaptable: You can easily adjust the sweetness and coffee strength to suit your family’s tastes.
• Festive: It’s a guaranteed crowd-pleaser at any Christmas gathering, from family brunches to cosy evenings by the fire.

Ingredients

• 4 large free-range egg yolks
• 100g caster sugar
• 400ml whole milk
• 200ml double cream
• 100ml strong brewed coffee, cooled
• 1 tsp peppermint extract
• ½ tsp ground nutmeg
• ¼ tsp ground cinnamon
• Pinch of salt
• Whipped cream and crushed peppermint candies for garnish (optional)

Ingredient Notes

Let’s break down the ingredients to make sure you have everything you need for eggnog perfection:

• Egg Yolks: These are essential for richness and texture. Use the best quality free-range eggs you can find for the best flavour.
• Caster Sugar: It dissolves easily and provides the right amount of sweetness. Granulated sugar can be used as a substitute, but whisk it well to ensure it dissolves properly.
• Whole Milk & Double Cream: Don’t skimp on the fat content! This is what gives eggnog its luxurious, creamy texture. Semi-skimmed milk will work in a pinch, but the texture won’t be quite as decadent.
• Strong Brewed Coffee: A good strong brew is key. I use espresso, but strong filter coffee works well too. Make sure it’s cooled before adding it to the mixture.
• Peppermint Extract: Start with a teaspoon and adjust to taste. Some extracts can be quite strong, so you don’t want to overpower the other flavours.
• Spices: Freshly grated nutmeg is always best, but pre-ground nutmeg and cinnamon work just fine.

Step-by-Step Instructions

Ready to make some Peppermint Mocha Eggnog? Follow these simple steps:

1. Step 1: Whisk the yolks and sugar. In a large bowl, whisk together the egg yolks and caster sugar until the mixture is pale and slightly thickened. This usually takes about 2-3 minutes. You want the sugar to dissolve fully, creating a smooth base for the eggnog.
2. Step 2: Heat the milk and cream. In a saucepan, combine the milk and double cream. Heat over medium heat, stirring occasionally, until it’s just simmering. Do not boil! You want it hot enough to cook the eggs gently.
3. Step 3: Temper the egg yolks. Slowly drizzle the hot milk mixture into the egg yolk mixture, whisking constantly. This is crucial to prevent the eggs from scrambling. Add the milk in a thin, steady stream.
4. Step 4: Cook the eggnog. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the eggnog thickens slightly. It should be thick enough to coat the back of the spoon. Be patient, this might take 5-7 minutes. Don’t let it boil! If it starts to simmer, remove from the heat immediately.
5. Step 5: Add the flavour. Remove from the heat and stir in the cooled coffee, peppermint extract, nutmeg, cinnamon, and salt. Taste and adjust the peppermint extract or spices to your preference.
6. Step 6: Chill. Pour the eggnog into a jug or container and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to meld. The longer it chills, the better it tastes!
7. Step 7: Serve. Before serving, give the eggnog a good stir. Pour into glasses, top with whipped cream and crushed peppermint candies (if using), and enjoy!

My Kitchen Tips & Tricks

Here are a few tips and tricks I’ve learned over the years to ensure your Peppermint Mocha Eggnog turns out perfectly every time:

• Don’t Overcook: Overcooked eggnog will curdle, so keep a close eye on it whilst it’s heating and remove it from the heat immediately if it starts to simmer.
• Use a Thermometer: For extra peace of mind, use a food thermometer. The eggnog is ready when it reaches 71-74°C (160-165°F).
• Adjust the Sweetness: If you prefer a less sweet eggnog, reduce the amount of sugar slightly.
• Add a Splash of Booze: For an adult version, add a shot of rum, brandy, or bourbon after chilling. My husband prefers a splash of dark rum, but I like it just as it is!
• Make it Ahead: This eggnog can be made up to 3 days in advance and stored in the fridge. In fact, the flavour improves with time.
• Child-Friendly Tip: My children love it when I add a few chocolate shavings to their eggnog. It makes it even more festive!
• Spice it Up: Experiment with different spices! A pinch of ground cloves or allspice can add a lovely warm flavour.

Storage & Meal Prep

Here’s how to store and prepare your Peppermint Mocha Eggnog for maximum freshness and convenience:

• Storage: Store the eggnog in an airtight container in the refrigerator for up to 3 days.
• Freezing: I don’t recommend freezing eggnog as it can change the texture and separate upon thawing.
• Make-Ahead: This is a fantastic make-ahead recipe! You can prepare it up to 3 days in advance, allowing the flavours to develop beautifully. Simply store it in the fridge and give it a good stir before serving.
• Reheating: Whilst best served chilled, you can gently warm the eggnog over low heat if you prefer. Just be careful not to overheat it, or it may curdle.

Substitutions & Variations

Here are a few substitutions and variations you can try to suit your dietary needs and preferences:

• Dairy-Free: Use almond milk or coconut milk instead of dairy milk and coconut cream instead of double cream. The flavour will be slightly different, but still delicious. I’ve tried it with oat milk and found it a bit too thin, so I wouldn’t recommend that.
• Vegan: Use a vegan eggnog recipe base and add the coffee and peppermint extract. I haven’t personally tested a fully vegan version, but there are some great recipes available online.
• Sugar-Free: Use a sugar substitute like stevia or erythritol instead of caster sugar. Adjust the amount to taste.
• Chocolate Mocha: Add a tablespoon of cocoa powder to the milk mixture for an extra chocolatey flavour.
• Spiced Rum Eggnog: Add a shot of spiced rum for a warming kick.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I highly recommend it. The flavours meld together beautifully overnight, making it even more delicious. Simply prepare the eggnog, store it in an airtight container in the fridge, and give it a good stir before serving.

How do I know when the eggnog is thick enough?

The eggnog should be thick enough to coat the back of a spoon. When you run your finger down the back of the spoon, the line should hold its shape and not immediately run back together.

Can I use a different type of coffee?

Yes, you can! I prefer using strong brewed espresso, but strong filter coffee or even instant coffee will work in a pinch. Just make sure to use a small amount of hot water to dissolve the instant coffee before adding it to the mixture.

My eggnog curdled. What did I do wrong?

Curdling usually happens when the eggnog is overheated. Make sure to cook it over low heat and stir constantly. If it starts to simmer, remove it from the heat immediately. If your eggnog does curdle, you can try blending it with an immersion blender to smooth it out, but it may not fully recover its original texture.

Is this safe for children to drink?

Yes, this recipe is safe for children as the eggnog is cooked, which pasteurises the eggs. However, you can use pasteurised eggs for extra peace of mind. Of course, if you add any alcohol, it will no longer be suitable for children.

Can I make a smaller batch?

Yes, you can easily halve the recipe to make a smaller batch. Just divide all the ingredients in half and follow the same instructions.

How long does it last in the fridge?

This Peppermint Mocha Eggnog will last for up to 3 days in the fridge, stored in an airtight container. After that, the quality may start to decline.

Serving Suggestions

Here are a few ideas for serving your Peppermint Mocha Eggnog:

• Garnish: Top with whipped cream and crushed peppermint candies for a festive touch.
• Cookies: Serve alongside Christmas cookies or shortbread for a delightful treat.
• Brunch: Add it to your Christmas brunch spread alongside pancakes, bacon, and fruit.
• Evening Drink: Enjoy it as a cosy evening drink by the fire.
• Portion Size: A small glass (about 150ml) is the perfect serving size.

And there you have it my family’s favourite Peppermint Mocha Eggnog recipe! I genuinely hope you and your loved ones enjoy this festive drink as much as we do. It’s a wonderful way to add a touch of magic to your Christmas celebrations, and I know it will become a treasured tradition in your family, just as it has in ours. Don’t be afraid to experiment with the flavours and make it your own. And please, do let me know what you think in the comments below – I love hearing your feedback and seeing your own creative twists on my recipes. Happy holidays, and happy cooking!

`

Print