Peppermint Egg Nog –

Ingredients

• 4 large egg yolks
• 1/2 tsp sea salt
• 250ml light agave nectar, divided
• 500ml whole milk
• 500ml whipping cream
• 1 1/2 tsp peppermint extract
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 125ml crème de cacao blanc (white)
• 125ml gold spiced rum or bourbon
• Finely crushed candy canes
• Mini candy canes, to serve
• 8fl. oz light agave nectar, divided
• 17fl. oz whole milk
• 17fl. oz whipping cream
• 4fl. oz crème de cacao blanc (white)
• 4fl. oz gold spiced rum or bourbon
• Large bowl
• Whisk
• Medium saucepan
• instant-read thermometer
• Fine Sieve
• Step 2 In a medium saucepan add milk and remaining agave. Whisk to combine. Bring to a simmer over medium-high heat then remove from the heat.
• Step 3 Slowly trickle in around 60ml of the hot milk mixture into egg yolk mixture, whisking on the speed 1. Gradually add remaining hot milk, continuously whisking until combined.
• Step 5 Strain the mixture through a fine-mesh strainer into a large bowl and leave to cool at room temperature before covering and chilling in the refrigerator for at least 3 hours or overnight.
• Step 7 Remove cooled custard from refrigerator and whisk in the peppermint and vanilla extract extracts, and spices, followed by 1/4 of the whipped cream, on speed 1.
• Step 8 Fold in the remaining whipped cream, dividing into batches to make it easier, or simply whisk if in a rush. Stir in the crème de cacao blanc and gold spiced rum.