Peppermint Egg Nog

We made this for the first time this year after dinner on Christmas and everyone loved it. I hope it can be a new tradition! 

Ingredients:
12 eggs

1.5 C sugar

1/2 tsp salt

8 C milk, divided

2 C heavy cream

1 TB peppermint extract

2 TB vanilla extract

1 tsp ground nutmeg

Optional: Crushed candy canes or peppermint sticks for garnish

Instructions: 

In a large saucepan, whisk together the eggs, sugar, and salt. Gradually add 4 C of milk. Cook over low heat, stirring constantly, until the mixture reaches 160-170 degrees (about 30 min). Do not let it boil. 

Remove from heat and immediately transfer to a large bowl. Stir in the remaining 4 C milk, peppermint extract, vanilla, and nutmeg. Chill for at least 3 hours or overnight. 

Just before serving, beat the heavy cream until soft peaks form and gently whisk it into the cooled mixture.