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Peppermint Bark Eggnog


Eggnog and peppermint bark: two of the most delectable holiday treats, together at last.  This is simply my Classic Eggnog recipe with creme de menthe and creme be cacao in place of sugar or cinnamon syrup.  I created it in part because my wife has effectively banned peppermint bark from our house for being too irresistible.


The same rules of modification apply as here as they do with classic eggnog. Any barrel-aged spirit will work for the base, bourbon is nice.  Though it’s really about the menthe and cacao, particularly the menthe. The drink still works with sugar in place of cacao, though it's  not quite as dazzling.


As far as booziness goes this is one no joke (that's why it contains a few more eggs than my classic recipe).  Though you wouldn't know it, the cooling peppermint neutralizes the bite of the spirits so it just tastes like a delicious Eggnog candy cane.  So, like peppermint bark itself, proceed with caution, if you can help it.  


Recipe - makes 14-18 servings.


  • 1 cup Cognac or brandy

  • 1 cup dark rum

  • ¾ cup white crème de menthe

  • ½ cup white crème de cacao - or 1/3 cup sugar

  • 8 eggs - or just the yolks

  • 1 cup heavy cream

  • 1 cup whole milk


  1. In a mixing bowl or serving pitcher, thoroughly whisk or blend the eggs, cream, milk, and liqueurs together.  

  2. Add the spirits, stirring continuously. 

  3. Refrigerate for at least 2 hours, ideally longer, or put in the freezer for an hour or so.  The colder the better.

  4. Pour into small wine glasses or punch cups.  Garnish with some crushed candy cane bits, if you like.  To break them up, tap them with a muddler or wooden spoon while they're still in the package.


Single Serving


  • 2 oz spirit(s) of choice 

  • ½ oz crème de menthe

  • ½ oz crème de cacao

  • ½ oz heavy cream

  • 1 egg - or just the yolk


Shake with ice as hard as you possibly can and strain into a coupe.  

rye whiskey, social hour, tom macy, cocktail, classic cocktail

Crème de Menthe

Crème de menthe is a classic mint flavored liqueur made from dried mint or mint oil extract.  It comes in white (clear) and green varieties.  They taste the same, green just has coloring. In general, unless green is specifically called for white is used. The flavor is more like peppermint candy than fresh mint leaves, so I wouldn’t use it in place of fresh mint in, say, a Mojito or Mint Julep (in fact, please never do under any circumstances).  It’s not the most versatile ingredient, but it has its uses (for example, making drinks taste like candy canes) and shows up in a bunch of old recipes including a handful of classics such as the Stinger (white) and Grasshopper (green).   FYI, “crème” doesn’t refer to cream, but a higher sugar level which gives the liqueur a more syrupy consistency.  


Crème de Cacao

Crème de cacao is a chocolate flavored liqueur. It's typically made with cocoa beans or extract and has a touch of vanilla with maybe some spice or coffee notes.  This isn’t boozy chocolate syrup like, say, Godiva Chocolate liqueur.  While it tastes chocolatey and has those aromatics, it’s not rich and creamy.  Rather, crème de cacao is fairly light and can be used in lots of interesting and surprising ways, like dash or two in a Manhattan or Boulevardier.  Similar to crème de menthe it comes in two colors: white and dark, but the flavor is the same.  White cacao is traditionally used unless dark is called for.  This ingredient also is well represented in old recipe books, some of its greatest hits are the Alexander (and Brandy Alexander), 20th Century and Grasshopper.


Brand Recommendations

Most available brands should work, though I wouldn't go for the cheapest option, it's likely to taste more artificial.  I'm partial to Giffard's products, their Crème de Cacao (white and dark) and Methe Pastille are both excellent.


If you make some Peppermint Bark Eggnog, let me see!  Tag a photo with @socialhourcocktails on Instagram.

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