Peach Eggnog
Indulge in the creamy, fruity decadence of Peach Eggnog, a delightful twist on the holiday classic that combines the velvety richness of traditional eggnog with the fresh, bright flavor of ripe peaches. This unique recipe blends juicy peach purée with a luscious custard base of egg yolks, whole milk, and heavy cream, elevated with warm spices like cinnamon and nutmeg for a cozy, fragrant finish. For those seeking an extra festive touch, a splash of peach schnapps adds a subtle boozy kick. Perfectly chilled and served with a swirl of whipped cream and a garnish of fresh peach slices, this irresistible drink is as beautiful as it is delicious, making it an ideal centerpiece for holiday gatherings or summer celebrations.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 whole Ripe peaches
- 4 large Egg yolks
- 0.3333 cup Granulated sugar
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 cup Peach schnapps (optional)
- for garnish Whipped cream
- for garnish Fresh peach slices
Instructions
Peel the ripe peaches, remove the pits, and blend the flesh in a blender or food processor until smooth. Set the peach puree aside.
In a medium mixing bowl, whisk the egg yolks with the granulated sugar until the mixture thickens and turns pale yellow, about 2-3 minutes.
In a medium saucepan, combine the whole milk, heavy cream, vanilla extract, ground cinnamon, and ground nutmeg. Heat over medium heat until the mixture is just about to simmer. Do not let it boil.
Gradually temper the egg mixture by slowly whisking in the warm milk and cream mixture, one ladleful at a time, to avoid scrambling the eggs.
Return the tempered mixture to the saucepan and place it over low heat. Stir constantly with a wooden spoon or silicone spatula, cooking until the mixture thickens slightly and reaches a temperature of 160°F (71°C). This should take about 4-5 minutes.
Remove the saucepan from the heat and stir in the peach puree until fully combined. If you're using peach schnapps for a boozy version, add it at this step.
Transfer the eggnog to a heatproof container and let it cool to room temperature. Then refrigerate for at least 2-3 hours or until thoroughly chilled.
Once chilled, pour the Peach Eggnog into serving glasses. Top with a dollop of whipped cream and garnish with fresh peach slices, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 37.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 173 mg | 13% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
