Eggnog is one my favorite things about the holiday season, but it’s seldom something I actually make the effort to create from scratch. This year though, it’s been on the short list for a long time and finally, with three cartons of Davidson’s Safest Choice Pasteurized Eggs in the fridge, I decided it was time to get down and dirty with homemade eggnog. Here’s the thing though: there’s actually nothing dirty about eggnog when you use Safest Choice eggs. As with in the refreshing Lemon Thyme Fizz, Safest Choice eggs provide complete and total peace of mind for anyone who worries about consuming raw or undercooked eggs.
The Safest Choice™ all-natural egg pasteurization process eliminates the risk of salmonella in eggs before the eggs even enter your kitchen. As someone with a bit of a food-borne germophobia, it’s quite accurate to say that my kitchen is seldom void of Safest Choice Eggs. I absolutely love the peace of mind they provide, particularly at this time of year, when you’re serving a crowd, cooking for friends and family, and using eggs practically daily.
If you’re scrambling for last-minute holiday ideas, join Davidson’s Safest Choice Eggs for their Dozen Days of Nog Facebook event. Answer a question a day about baking, holiday prep, eggnog, and more—you can also add your tips and advice.
- 6 large Safest Choice eggs
- 2 large egg yolks
- ½ cup sugar
- 2 tablespoons more sugar
- ¼ teaspoon salt
- ½ teaspoon pure peppermint extract
- 4 cups whole milk
- 12 peppermint candy canes, broken into pieces
- 3 ounces white chocolate, coarsely chopped
- ½ cup heavy cream
- 1 cup white rum
- Peppermint sticks, for garnish
- Prepare an ice-water bath; set aside. Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined. Pour in milk in a slow, steady stream, whisking until fully incorporated. Raise heat to medium. Cook, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes.
- Pour milk mixture through a fine sieve into a medium bowl. Set bowl in ice-water bath; let mixture cool completely. Transfer custard to an airtight container, and refrigerate at least 4 hours or up to overnight.
- Process candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.
- Melt chocolate in a heatproof bowl set over a pan of simmering water. Let cool 5 minutes. Dip rim of each cup into melted chocolate, then crushed peppermint. Refrigerate until set, about 5 minutes.
- Remove custard from refrigerator; set aside. Put cream into the bowl of an electric mixer fitted with the whisk attachment; mix on medium speed until stiff peaks form. Fold into cold custard until combined. Add rum and mix again until combined. Fill cups with eggnog. Sprinkle with crushed peppermint, and garnish with peppermint sticks; serve.
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