Peppermint Bark Eggnog

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Cocktail History

The Peppermint Bark Eggnog is rum cocktail that was created by Tom Maey of Clover Club in New York City, New York and was first published in the book Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH. In the description, this recipe is described as the drink version of mint chocolate chip ice cream, which is pretty spot on because it takes notes from a classic flip and combines a whole egg with cream and booze. The original called for heavy cream and no added sugar apart from the liqueurs, but we tested a few different versions before settling on this one; we felt it delivered a better mouthfeel, a nice pop of delicious flavors, and a fun candy cane rim.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Aged Rum: This is the base spirit. We used Appleton Estate Distillery’s because it’s sweet and salty with hints of salted caramel and oak that pair well with the sweeter ingredients. For a mocktail version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum.

Cognac: This is the other base spirit. It’s a type of brandy made from distilled white wine in Cognac, France. We used Courvoisier VSOP Cognac because it has a rich mouthfeel and a delightful brandy spice with notes of peach, almond, and cinnamon. For a mocktail version of this drink, try Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy.

Heavy Cream: This is a thick, high-fat milk product. We prefer to use half & half instead of heavy cream because it’s lower in calories.

White Crème De Menthe: This adds cool peppermint flavor. We used DeKuyper’s, but whichever crème de menthe you can find will work. For a mocktail version of this drink, try Torani Non-Alcoholic Crème De Menthe Syrup in place of the liqueur.

White Crème De Cacao: This adds cocoa notes. We also used one of these made by DeKuyper. For a mocktail version of this drink, try Torani Non-Alcoholic Crème De Cacao Syrup in place of the liqueur.

Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.

Whole Egg: This adds more thickness and body. When a recipe calls for whole egg, it means the egg white and yolk. Most cocktail recipes only call for egg white, and that’s what makes eggnog unique.

Crushed Candy Canes: These are added to the rim for more mint flavor.

Grated Peppermint Bark Dust: This is the garnish. It adds a hint of chocolate and mint flavors.

Tasting Notes

The Peppermint Bark Eggnog features aromas of nutmeg and peppermint, and it has the immediate taste of the peppermint rim followed by a creamy blend of smooth Cognac and rum. These flavors are then followed by a hint of cocoa and peppermint that come forward further into the mouth, and it all goes down with a lingering spiciness from the spirits and a rich egg yolk flavor.

Our Opinion of This Cocktail Recipe: After making our tweaks, we both thought this recipe was fantastic and almost too easy to drink. Definitely mix it up if you’re craving eggnog but want to add a tasty minty twist.

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Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.

Take Our Quiz →

Alex’s Take: ⭐⭐⭐
“This drink in its original form was tasty, but it was actually very dry, so I ended up adding a small amount of simple syrup to open up the sweetness of the other flavors. It definitely helped. The crème de cacao and crème de menthe are definitely present but actually far less forward than I expected, which made Kendall’s idea of a candy cane rim a good idea in hindsight, to help bring some more of the mint flavors. It’s a decent drink overall, but don’t expect an abundance of sweet flavors; instead come prepared for a bit of a drier, more refined taste.”

Kendall’s Take: ⭐⭐⭐⭐
“I didn’t grow up snacking on peppermint bark or drinking eggnog around the holidays, so I was very excited to try both in this cocktail. It did not disappoint! With Alex’s addition of a little simple syrup to sweeten up the other ingredients, it was just right for my palate. I don’t know that I’d request it again because drinking raw egg is off-putting to me, but this is a great one to batch for a holiday party. You just might want to skip the candy cane rim, although I personally think it’s essential to really enjoy this.”

Recipe

This cocktail recipe was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.

Sale
Winter Drinks: 70 Essential Cold-Weather Cocktails
Winter Drinks: 70 Essential Cold-Weather Cocktails
Hardcover Book; Editors of PUNCH (Author); English (Publication Language); 160 Pages – 10/02/2018 (Publication Date) – Ten Speed Press (Publisher)
$12.99

AuthorWinter DrinksPrep Time5 minsRating

Ingredients
 1 oz Aged Rum
 1 oz Cognac
 ¾ oz Heavy Cream
 ½ oz White Crème De Menthe
 ½ oz White Crème De Cacao
 1 Egg
 Crushed Candy Canes
 Grated Peppermint Bark Dust

Method
1

Crush candy cane in a mortar and pestle, pour crushed candy cane onto a plate, rub outer rim of a martini glass with ¼ oz simple syrup, and roll glass in candy cane until coated.

2

Add rum, brandy, heavy cream, white crème de menthe, white crème de cacao, ¼ oz simple syrup, egg white, egg yolk, and ice to a shaker.

3

Shake for 10-20 seconds.

4

Strain into candy cane-rimmed cocktail glass.

5

Garnish with grated peppermint bark dust.

Ingredients

Ingredients
 1 oz Aged Rum
 1 oz Cognac
 ¾ oz Heavy Cream
 ½ oz White Crème De Menthe
 ½ oz White Crème De Cacao
 1 Egg
 Crushed Candy Canes
 Grated Peppermint Bark Dust

Directions

Method
1

Crush candy cane in a mortar and pestle, pour crushed candy cane onto a plate, rub outer rim of a martini glass with ¼ oz simple syrup, and roll glass in candy cane until coated.

2

Add rum, brandy, heavy cream, white crème de menthe, white crème de cacao, ¼ oz simple syrup, egg white, egg yolk, and ice to a shaker.

3

Shake for 10-20 seconds.

4

Strain into candy cane-rimmed cocktail glass.

5

Garnish with grated peppermint bark dust.

Peppermint Bark Eggnog

Make It a Mocktail: Use Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum, Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy, Torani Non-Alcoholic Crème De Menthe Syrup in place of the liqueur, and Torani Non-Alcoholic Crème De Cacao Syrup in place of the liqueur to try a booze-free version of this drink.

Tools & Glassware We Recommend

More Christmas Cocktails

If you like this Christmas cocktail recipe, here are a few others we’ve tried that you may enjoy:

Sugar Cookie Cocktail Recipe

Sugar Cookie Cocktail: A vanilla vodka cocktail made with amaretto, Irish cream liqueur, heavy cream, simple syrup, and sprinkles

Kohler Mint Cocoa Cocktail Recipe

Kohler Mint Cocoa: A chocolate mint brandy cocktail made with milk, white peppermint schnapps, dark crème de cacao, cocoa powder, whipped cream, and grated chocolate

Chocolate-Covered Cherry Cocktail Recipe

Chocolate-Covered Cherry: A brandy cocktail made with dark crème de cacao, cherry liqueur, and a cherry

Grand Galliano Cocktail Recipe

Grand Galliano: A low-proof cocktail made with Liquore Galliano L’Autentico, Grand Marnier, heavy cream, an orange twist, and grated nutmeg

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