Description
A festive and indulgent Mocha Eggnog Sundae that combines rich eggnog infused with vanilla, cinnamon, and nutmeg, blended with bourbon and topped with coffee and chocolate ice cream, whipped cream, and peppermint garnish for a perfect holiday dessert treat.
Ingredients
Scale
Eggnog Base
- 1 vanilla bean
- 3 cups milk
- 1 cup Half and Half
- 2 whole cinnamon sticks
- ½ teaspoon ground nutmeg
- 6 egg yolks
- 1 cup sugar (divided)
- ¾ cup bourbon
Sundae Toppings
- 1 pint coffee ice cream
- 1 pint chocolate ice cream
- 1 cup heavy whipping cream
- Crushed peppermint and peppermint sticks for serving
Instructions
- Prepare flavored milk mixture: Use a small, sharp knife to split the vanilla bean and scrape out the seeds. Combine the vanilla bean, seeds, milk, Half and Half, cinnamon sticks, and ground nutmeg in a medium saucepan. Heat over low heat, stirring frequently, and bring just to a boil.
- Beat egg yolks and sugar: In a medium bowl, beat the egg yolks with ¾ cup of the sugar until the mixture is pale yellow and fluffy.
- Tempering the eggs: Slowly add 1 cup of the hot milk mixture to the beaten egg yolks, whisking constantly to combine. Gradually whisk this egg and milk mixture back into the saucepan with the remaining hot milk mixture.
- Cook eggnog base: Over medium-low heat, cook and stir the mixture for 3-5 minutes until it thickens enough to coat the back of a spoon.
- Strain and chill: Strain the mixture into a large bowl to remove the vanilla bean, cinnamon sticks, and any cooked egg bits. Allow the eggnog to cool slightly, then cover and refrigerate overnight or until well chilled.
- Mix bourbon and eggnog: When ready to serve, add the bourbon to a serving pitcher and stir in the chilled eggnog until combined.
- Whip cream: Whip the heavy cream with the remaining ¼ cup sugar until soft peaks form.
- Assemble sundaes: In individual bowls or tall glasses, place one scoop of coffee ice cream and one scoop of chocolate ice cream. Pour over the chilled eggnog mixture. Top with whipped cream, crushed peppermint, and garnish with a peppermint stick if desired.
Notes
- To ensure a smooth eggnog, temper the eggs carefully by gradually adding the hot milk mixture to avoid curdling.
- For a non-alcoholic version, omit the bourbon and replace with an equal amount of milk or cream.
- Refrigerate the eggnog overnight to allow flavors to meld and the mixture to thicken slightly.
- You can substitute rum for bourbon if preferred.
- Use fresh peppermint for garnish to enhance presentation and flavor.
