Peanut Butter Blossom Egg Nog
Place the chocolate chips and vanilla in large bowl with a fine mesh strainer set over the top. Set aside.
In a saucepan, heat heavy cream over medium heat until hot, but not boiling. Remove from heat.
Place the eggs into a medium bowl. Add the sugar, cocoa and peanut butter and whisk until smooth.
Whisk the warm cream into the egg-sugar mixture. Pour back into the saucepan and cook, stirring constantly, over low heat until hot and just thickened (about 160 degree F on an instant-read thermometer). Be careful not to overcook or you may scramble the eggs. Immediately remove from heat and pour through the strainer into the bowl with the chocolate. Whisk until the chocolate is melted. Pour in the milk and nutmeg and stir to combine.
Cover and chill for at least 6 hours or overnight. When ready to serve, spread the inside rim of the serving glasses with peanut butter. Pour the eggnog into the glasses and serve with a dollop of whipped cream on top and a sprinkle of nutmeg.
Directions
Place the chocolate chips and vanilla in large bowl with a fine mesh strainer set over the top. Set aside.
In a saucepan, heat heavy cream over medium heat until hot, but not boiling. Remove from heat.
Place the eggs into a medium bowl. Add the sugar, cocoa and peanut butter and whisk until smooth.
Whisk the warm cream into the egg-sugar mixture. Pour back into the saucepan and cook, stirring constantly, over low heat until hot and just thickened (about 160 degree F on an instant-read thermometer). Be careful not to overcook or you may scramble the eggs. Immediately remove from heat and pour through the strainer into the bowl with the chocolate. Whisk until the chocolate is melted. Pour in the milk and nutmeg and stir to combine.
Cover and chill for at least 6 hours or overnight. When ready to serve, spread the inside rim of the serving glasses with peanut butter. Pour the eggnog into the glasses and serve with a dollop of whipped cream on top and a sprinkle of nutmeg.
