Coconut Peppermint Eggnog

Name: Thermomix recipe: Coconut Peppermint Eggnog
Prep time: 10 min
Cook time: 10 min
Ingredients: 80 Grams raw caster sugar; 2 x 400g tin coconut milk; 3 eggs; 2 Teaspoons vanilla bean paste; 10 Drops doTERRA Peppermint Oil; 400ml tin coconut cream refrigerated; 8 Peppermint Candy Canes to garnish

Make on Fresco

Serves 8 Prep Time 10 minutes Cook Time 10 minutes Rated: Print

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Santa's favourite drink, Eggnog is a tradition at Christmas time the world over.

Eggnog originated in early medieval Britain as a warm, spiced milk punch called 'posset.' It evolved over time, with the addition of eggs and alcohol, and became popular in colonial America, where abundant dairy and rum helped shape the modern version.

Try this chilled non-dairy version, perfect for our Aussie heat and loved by kids and big kids alike! You can also churn this into a very nice dairy free ice cream...go on, you know you want to!

Add a dash of what pleases you to this and just enjoy. Merry Merry Christmix!

Make sure you check out some of our other festive drinks, we have a few:

Santa Clausmopolitan

Pomegranate Sangria

Gingerbread Martini

White Chocolate Pistachio Martini

Traditional Eggnog

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The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

80 Grams raw caster sugar BUY
2 x 400g tin coconut milk Recipe
3 eggs
2 Teaspoons vanilla bean paste BUY
10 Drops doTERRA Peppermint Oil BUY
400ml tin coconut cream refrigerated Recipe
8 Peppermint Candy Canes to garnish

Do

1: Place sugar, coconut milk, eggs and vanilla into Thermomix bowl and cook 10 min/80°C/speed 4.
2: Pour into a container, place a piece of baking paper onto the surface of the custard and allow to cool completely. Refrigerate.
3: Return custard to Thermomix bowl and add the top solid layer of the coconut cream, reserving the clear liquid for another use. Add peppermint oil and combine 8 sec/speed 4.
4: Keep chilled until ready to serve.
5: Serve with a candy cane in each glass or crush the candy canes and sprinkle on top as a garnish.

This recipe freezes really well to become a delicious dairy free ice cream.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!