Preparation

• Chop  1/4 cup Mini Eggs finely; reserve for later use.
• Beat  egg yolks and sugar in medium bowl with whisk until lemon coloured and slightly thickened.
• Cook  milk, spices and remaining Mini Eggs in saucepan over medium heat until candy is completely melted, stirring frequently. (Do not let milk mixture come to boil.) Remove from heat.
• Add  about half the milk mixture gradually to egg yolk mixture, whisking constantly until well blended. Return to remaining milk mixture in saucepan; mix well.
• Cook  8 to 10 min. or until egg nog is slightly thickened and reaches 170°F*, stirring constantly.
• Pour  egg nog through fine-mesh strainer into pitcher; discard any strained solids.
• Refrigerate  egg nog 3 hours or until chilled.
• Beat  whipping cream with mixer on high speed until stiff peaks form.
• Pour  egg nog into 6 glasses; top with whipped cream and reserved chopped Mini Eggs. Refrigerate up to 3 days before serving.
• Scroll  down to watch our fun recipe video!