This is a sponsored post in partnership with Safest Choice Eggs. All opinions are my own.
It’s holiday party season which means it’s also eggnog season! Today, I am partnering once again with Davidson’s Safest Choice Eggs to bring you this delicious, seasonally appropriate recipe for Peppermint Bark Eggnog.
Peppermint Bark Eggnog
You might recall my love of eggnog from previous posts on this blog. Last year I highlighted my delicious Candy Cane Eggnog and the year before I shared my family’s famous Coquito recipe. It’s no secret, we are big eggnog fans in my house and I always have a special batch ready for holiday guests. This year, my guests will be treated to Peppermint Bark Eggnog which can be enjoyed as a martini or shooter.
I have a special weakness for peppermint bark. So much so that I really can’t have it in the house or I will eat it all. What’s not to love? The minty taste of peppermint combined with delicious chocolate, it’s a match made in heaven – almost as good as this Peppermint Bark Eggnog.
To make the Peppermint Bark Eggnog, I start with my traditional eggnog recipe and then add peppermint extract, peppermint schnapps and white rum (if making an alcohol version). The ingredients are combined and served as either a martini or shooter, which has been drizzled in chocolate syrup, and topped with a dollop of fresh whipped cream and peppermint bark pieces. It truly is dessert in a glass.
About Davidson’s Safest Choice® Eggs
Safest Choice™ all-natural, gentle warm bath pasteurization eliminates the risk of Salmonella in eggs without changing the nutrition or flavor. Davidson’s Safest Choice® Eggs are pasteurized, so they taste great and are safe for all your favorite egg dishes! Did you know? Most eggs sold in cartons are NOT pasteurized. For more information, visit www.SafeEggs.com/eggs/safest-choice-eggs. Safest Choice™ Pasteurized Eggs are perfect for: sunny side up eggs, poached eggs, soft scrambled eggs, omelets, Tiramisu, Caesar salad dressing, Hollandaise sauce, mousse, homemade mayonnaise, homemade ice cream…and licking the spoon when you bake. For information on raw eggs, visit www.SafeEggs.com/eggs/raw-eggs.
Safest Choice™ wants you to show them how us your #eggnog! Share your eggnog and holiday baking photos from now until December 14—use #SafeNogPhotoContest in your caption for a chance to win an eggnog bartender prize pack. The winner will be chosen via a random drawing.
- 3 Eggs
- 1 Egg Yolk
- 1/4 c Sugar
- 1/2 Tbsp Vanilla Extract
- 1/4 tsp Peppermint Extract
- 3 c Milk
- 2 ounces rum (if using)
- 1 ounce peppermint schnapps (if using)
- chocolate syrup to drizzle (optional)
- peppermint bark to garnish
- whipped cream to garnish (optional)
- In a large saucepan, whisk together eggs, egg yolk, sugar, vanilla and peppermint extract. Cook over medium heat for 5 minutes. Pour milk into saucepan and whisk into the mixture. Turn up the heat and cook until thick (eggnog will coat the back of a spoon).Remove from heat and let cool (or place in the refrigerator to speed up the process). Drizzle chocolate syrup along inside of glass. Pour in eggnog. Top with a dollop of whipped cream, garnish with peppermint bark chips and shavings and serve.
- This drink can be served as a martini or shooter or over ice. If you want to keep this alcohol free, omit peppermint schnapps and rum.
Cheers and enjoy!
This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.
This is a sponsored post. Opinions expressed here are my own.