Luscious Mocha Eggnog Sundae made with chocolate and coffee ice creams topped with spiced bourbon eggnog.
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Ingredients
1vanilla bean
3cupsmilk
1cupHalf and Half
2whole cinnamon sticks
½teaspoonground nutmeg
6egg yolks
1cupsugardivided
¾cupbourbon
1pintcoffee ice cream
1pintchocolate ice cream
1cupheavy whipping cream
Crushed peppermint and peppermint sticks for serving
Instructions
Use a small, sharp knife to split the vanilla bean and scrape the seeds from the inside. Add the bean, seeds, milk, Half and Half, cinnamon sticks, and nutmeg to a medium saucepan. Place the mixture over low heat and bring barely to a boil, stirring frequently.
Meanwhile, beat the egg yolks and 3/4 cup sugar in a medium bowl until pale yellow in color and fluffy.
Slowly add 1 cup of the hot milk mixture the beaten egg yolks, beating with a wire whisk until well blended. Gradually whisk the milk and egg yolk mixture back into the remaining hot milk mixture in the saucepan.
Cook and stir on medium-low heat for 3-5 minutes or until the mixture thickens and coats the back of a spoon.
Strain the mixture into a large bowl. Allow to cool slightly. Cover and refrigerate overnight or until well chilled.
When ready to serve, add the bourbon or rum to a serving pitcher. Stir in the chilled eggnog.
Whip the cream and remaining 1/4 cup sugar until soft peaks form.
In a bowl or tall glass, place one scoop each of coffee and chocolate ice cream. Pour over the chilled eggnog. Top with whipped cream and crushed peppermint. Garnish with a peppermint stick if desired.