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

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp pure peppermint extract
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 12 peppermint candy canes
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No peppermint sticks
                                                                  • 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.
                                                                  Yields: 5cups
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                                                                    combine
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                                                                    pour
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                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sieve
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                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mix
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                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

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