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Peppermint Eggnog

Course: Beverage
Author: Countryside Cravings


  • 8 large eggs
  • 4 cups heavy whipping cream divided
  • 2 cups whole milk divided
  • 1 cup sugar
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon vanilla
  • 3/4 cup peppermint schnapps optional


  1. In a large heavy saucepan, combine the eggs, 1 cup of cream, 1 cup of milk and sugar. Cook and stir over medium heat until thick enough to coat the back of a spoon (about 160 degrees F). Be sure to stir constantly and watch not to boil or the eggs will curdle.
  2. Pour into a large bowl and add in remaining cream and milk. Stir in nutmeg, vanilla and peppermint schnapps if so desired. Cover and refrigerate immediately. Best if left to refrigerated overnight.

Recipe Notes

Freshly ground nutmeg is highly recommended.