Best Peppermint Eggnog Recipes

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PEPPERMINT EGGNOG PUNCH



Peppermint Eggnog Punch image

This punch is so delicious, I sometimes make a batch without the rum because the kids enjoy it as much as the adults!

Provided by NJMOM

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 16

Number Of Ingredients 5

1 quart peppermint ice cream
1 quart eggnog
4 (12 fluid ounce) cans or bottles ginger ale, chilled
1 cup rum
24 small peppermint candy canes for garnish

Steps:

  • Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 65.1 g, Cholesterol 52 mg, Fat 8.4 g, Protein 3.6 g, SaturatedFat 5.1 g, Sodium 87.4 mg, Sugar 45.1 g

PEPPERMINT EGGNOG PUNCH



Peppermint Eggnog Punch image

Pour yourself a glass of this eggnog punch and you'll enjoy the ultimate flavors of Christmas. It'll transport you to the North Pole. The eggnog is fizzy mixed with the ginger ale. Melted peppermint ice cream swirls throughout the punch. Super yummy! Take a big gulp and you'll end up with peppermint foam on your nose... it'll...

Provided by Dolores Furman

Categories     Ice Cream Drinks

Time 10m

Number Of Ingredients 3

1 qt eggnog
1 qt peppermint ice cream
1 qt ginger ale (32 oz.)

Steps:

  • 1. Let ice cream sit for about 20 minutes to soften.
  • 2. Combine eggnog and ice cream in punch bowl.
  • 3. Break ice cream into smaller pieces.
  • 4. When ready to serve, pour ginger ale over slowly; stir.
  • 5. As the punch goes down, we just add more of each item. Easy to double or make as many servings as you need.
  • 6. We serve in small punch cups that the children enjoy holding and they come back often for more.

PEPPERMINT EGGNOG PUNCH



Peppermint Eggnog Punch image

With peppermint ice cream, this is almost more of a dessert than a beverage! -Marjorie Jane Watkins, Eugene, Oregon

Provided by Taste of Home

Time 15m

Yield 9 cups.

Number Of Ingredients 5

1 quart peppermint ice cream, softened
4 cups eggnog, chilled
1 cup rum or 2 teaspoons rum extract, optional
2 cups carbonated water, chilled
Miniature candy canes, optional

Steps:

  • Set aside a few scoops of ice cream to use as a garnish. Place the remaining ice cream in a large punch bowl; stir in the eggnog and rum or extract if desired. Add carbonated water. Top with reserved ice cream scoops. Serve with candy canes if desired. Serve immediately.

Nutrition Facts : Calories 167 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 53mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.

PEPPERMINT MOCHA CROCKPOT EGGNOG WITH DIPPING DEER RECIPE BY TASTY



Peppermint Mocha Crockpot Eggnog With Dipping Deer Recipe by Tasty image

Here's what you need: cinnamon stick, semisweet chocolate chips, large egg yolks, granulated sugar, whole milk, heavy cream, Starbucks® Peppermint Mocha Frappuccino®, vanilla extract, freshly grated nutmeg, kosher salt, semisweet chocolate chips, candy canes, candy eyes, red chocolate-covered candies

Provided by Starbucks Frappuccino

Categories     Drinks

Yield 10 servings

Number Of Ingredients 14

1 cinnamon stick
1 tablespoon semisweet chocolate chips, or chocolate shavings
9 large egg yolks
¼ cup granulated sugar
2 cups whole milk
1 ½ cups heavy cream
1 bottle Starbucks® Peppermint Mocha Frappuccino®
1 teaspoon vanilla extract
¼ cup freshly grated nutmeg
1 pinch kosher salt
1 ½ cups semisweet chocolate chips
20 candy canes
20 candy eyes
10 red chocolate-covered candies

Steps:

  • Make the peppermint mocha eggnog: Add the cinnamon stick and chocolate chips to a slow cooker and turn the heat to high.
  • In a large bowl, vigorously whisk together the egg yolks and sugar until well combined. Whisk in the milk, heavy cream, Starbucks® Peppermint Mocha Frappuccino®, vanilla, nutmeg, and salt.
  • Pour the egg mixture into the slow cooker and reduce the heat to low. Cook, whisking occasionally to ensure that the chocolate melts and the eggs do not curdle, for about 3 hours, or until the mixture thickens slightly and the temperature reaches 160°F (70°C).
  • Make the dipping deer: Add the chocolate chips to a microwave-safe tall glass or jar. Microwave in 30-second intervals, stirring between, until completely melted, (If you don't have a tall, heatproof vessel, microwave the chocolate chips in a heatproof bowl and pour into a glass or jar once melted).
  • Line a baking sheet with parchment paper.
  • Dip the bottom of a candy cane in the chocolate to coat about ⅔ of the way up the shaft (leaving enough of the hook uncovered to look like antlers). Gently shake off any excess chocolate and lay flat on the prepared sheet. Dip a second candy cane, then place directly next to the first candy cane so they hold together with the hooks facing opposite directions. Immediately place 2 candy eyes toward the top of the chocolate-dipped part and one red candy below the eyes to make the nose. Repeat with the remaining ingredients for 10 reindeer total. Transfer the baking sheet to the refrigerator for at least 10 minutes to harden, or until ready to use.
  • Serve the dipping deer alongside the eggnog.
  • Enjoy!

Nutrition Facts : Calories 621 calories, Carbohydrate 95 grams, Fat 24 grams, Fiber 1 gram, Protein 10 grams, Sugar 64 grams

PINK PEPPERMINT EGGNOG MILKSHAKE



Pink Peppermint Eggnog Milkshake image

Garnished with a huge chunk of pink peppermint candy bark and crushed peppermints around the rim of the glass, this festive milkshake is perfect for the holidays.

Provided by Food Network

Categories     dessert

Time 5m

Yield 3 servings

Number Of Ingredients 7

Vanilla frosting, for decorating the glasses
Crushed peppermint candies, for decorating the glasses and for serving
1 1/2 cups eggnog
4 cups (2 pints) pink peppermint ice cream
1 teaspoon peppermint extract (optional)
Peppermint candy bark, for serving
Whipped cream, for serving

Steps:

  • Start by garnishing the rims of 3 glasses with vanilla frosting and crushed peppermint candies.
  • Chill the glasses in the freezer while you make the milkshakes.
  • Combine the eggnog and pink peppermint ice cream in a blender and blend on high. For a stronger peppermint flavor, add 1 teaspoon peppermint extract. Divide the mixture between the prepared glasses and garnish with peppermint candy bark, whipped cream and more crushed peppermint candies.

PEPPERMINT EGGNOG



Peppermint Eggnog image

Serve this virgin peppermint eggnog, jazzed up with peppermint extract, in candy-rimmed mugs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 cups

Number Of Ingredients 12

6 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons more sugar
1/4 teaspoon salt
1/2 teaspoon pure peppermint extract
1 tablespoon pure vanilla extract
4 cups whole milk
12 peppermint candy canes, broken into pieces
3 ounces white chocolate, coarsely chopped
1/2 cup heavy cream
Peppermint sticks, for garnish

Steps:

  • 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. Fill cups with eggnog. Sprinkle with crushed peppermint, and garnish with peppermint sticks; serve.

PEPPERMINT SLOW COOKER EGGNOG RECIPE BY TASTY



Peppermint Slow Cooker Eggnog Recipe by Tasty image

Here's what you need: eggnog, candy cane, white chocolate, whipped cream, candy cane

Provided by Steph Cozza

Categories     Drinks

Yield 5 servings

Number Of Ingredients 5

1 qt eggnog
⅓ cup candy cane, crushed
⅓ cup white chocolate
whipped cream
candy cane

Steps:

  • Put candy canes in a sealed zip bag. Beat with a rolling pin or heavy object until crumbled into tiny pieces.
  • Add eggnog, candy canes, and chocolate to slow cooker and stir.
  • Cook on high for 1 hour, stirring occasionally.
  • Top with whipped cream and sprinkle with candy cane pieces.
  • Enjoy!

Nutrition Facts : Calories 263 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 0 grams, Protein 9 grams, Sugar 28 grams

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