Peanut Butter Eggnog
3 cups whole milk
1/2 cup heavy cream
1/3 cup Peanut Butter & Co. White Chocolate Wonderful
2 teaspoons pumpkin pie spice
1/4 cup sugar, plus 1 tablespoon
1/3 cup bourbon, or to taste (if desired)
Directions:Divide the eggs, placing the yolks and whites in separate bowls. Either by hand or in the bowl of a stand mixer using the whisk attachment, beat the egg yolks until they turn light in color, 2 to 3 minutes on low-medium speed (longer by hand). You’ll know it’s happened when you look at the mixture and say to yourself, “gosh, that looks a shade or two lighter.” Add the 1/4 cup sugar, and beat until it has completely dissolved into the egg mixture. It will thicken once the sugar is absorbed. Set this mixture to the side for the moment.
Combine the milk, heavy cream, Peanut Butter & Co. White Chocolate Wonderful, and spices in a medium saucepan. Bring to a low boil over medium-low heat, stirring occasionally to keep the mixture from scorching. Once it comes to a low boil, remove from heat. Let it cool for a couple of minutes so it is still quite warm but no longer bubbling. Now, you’re going to combine the egg yolk mixture into the milk mixture. Don’t panic, but you’ll have to move quickly once you start to pour. I suggest having one hand in the milk mixture with a whisk, so that you can start to whisk right away while the other hand pours.
Pour the egg mixture into the milk mixture, whisking like heck (but not so hard that you make the liquid fly) so that it is combined and you don’t end up with scrambled eggs. Once mixed, take a deep breath. That was the hardest part!
Now, return the pan to medium-low heat. Once it reaches 160°F, you can remove it from heat. Stir in the bourbon if using, and pour into a heatproof bowl. Set in the refrigerator to chill for an hour, or until thoroughly chilled.
Near the end of your chilling period, using a stand mixer with the whisk attachment or by hand, beat the egg whites to soft peaks. Once soft peaks have formed, add the remaining tablespoon of sugar.
Once thoroughly combined (you’re still working with soft peaks here), you can whisk this egg white mixture into the chilled mixture. It will look lumpy for a minute but as you whisk it will smooth out.
You’re ready to serve it now. Ladle into cups, and if desired, garnish with more spice. Store leftovers in the refrigerator.
Total time: 40 minutes
Yield: 6 servings