Shopping Cart

Holiday Recipes: Egg Nog + Chocolate Peppermint Pot de Crème

Made with Picnik Creamer


While our Picnik creamer is perfect for your morning cup of coffee, here are a couple more sweet and celebratory ways to put it to use this holiday season.

 

Pot de crème is a French word meaning, "pot of custard" or "pot of cream." It's a light, airy, creamy dessert made with milk, eggs, and the flavoring of your choice. We spiced up this holiday favorite with our functional creamer in place of milk to offer a serving of healthy fat and protein along with your delectable dessert.

 

Picnik Egg Nog Pot de Crème

 

4 - 6 servings

 

Ingredients:

 

 

 

Directions:

 

  1. Start by adding the Picnik Creamer, egg yolks, and maple syrup to a medium sauce pot. Whisk the mixture to fully combine the egg yolks and creamer.
  2. Add the salt, cinnamon stick and nutmeg.
  3. Place the pot over medium heat. Cook, stirring constantly until the mixture begins to thicken. A heat proof rubber spatula works best for this. Be sure to cook the mixture until it coats the spatula.
  4. Once the mixture has thickened, carefully strain the mixture through a fine mesh strainer into a pitcher or bowl.
  5. Divide the mixture among ramekins or coffee cups.
  6. Place the ramekins or cups into the refrigerator for at least 4 hours.
  7. Garnish with your favorite whipped topping and a little grating of fresh nutmeg.

 

Picnik Chocolate Peppermint Pot de Crème

 

Yields 6 - 8 servings

 

Ingredients:

 

  • 2 ½ cups Picnik Coffee Creamer
  • 6 egg yolks
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 9 oz. semi-sweet chocolate, chips or blocks cut into small pieces
  • 1 cup maple syrup
  • 2 teaspoons peppermint extract

 

 

Directions:

 

  1. Start by placing the chocolate in a blender and setting it aside.
  2. In a saucepan, add the Picnik Coffee Creamer, egg yolks, maple syrup and salt.
  3. Whisk together until the egg yolks are fully combined with the creamer.
  4. Place the saucepan over medium high heat and stir the mixture constantly, with a heat proof rubber spatula, until it begins to thicken. Be sure to scrape the sides of the pan. The mixture should be thick enough to coat the spatula.
  5. After the mixture is thickened, carefully add the creamer/egg mix to the chocolate in the blender.
  6. Add the vanilla extract and peppermint extract.
  7. Being very careful, start blending the mixture on low speed and then high to make certain all the chocolate is melted and fully incorporated.
  8. Divide the chocolate mixture evenly among either 4 oz ramekins or 6 oz coffee cups.
  9. Finally, place the portioned pots into the refrigerator for at least 4 hours.
  10. Once completely cooled and set, garnish with your favorite whipped topping, or lightly sweetened coconut cream. Add a mint leaf or some shaved chocolate for an additional flair.

 

    A few more recipes to experiment with:

     

    ← Back to the Picnik Journal




    Subscription Details

    By choosing a subscription, you will save 10% and will receive this product every 4 weeks. You can edit or cancel your subscription at any time by logging in and accessing the settings in your account
    - Thank You

    We use cookies to ensure you receive the best experience on our site. If you continue to use this site we will assume that you are okay with our terms HERE