One of the best things about the holiday season is that peppermint, one of my all time favorite flavors, suddenly becomes ubiquitous. Instead of being relegated to peppermint patties and the occasional girl scout cookie it becomes a coffee shop staple, right there next to the lattes. I try to resist, because really, I do not need the extra sugar of a peppermint mocha when what I really went into the coffee shop for was coffee, but as an occasional treat I look forward to this holiday offering immensely.
2 egg yolks
1 whole egg
2 tbs. + 1 tsp. cornstarch
¼ cup sugar
2 tbs. margarine
1 tbs. vanilla
In a saucepan dissolve the sugar in Unsweetened MimicCreme and bring to a boil. Remove from the heat.
In a separate bowl, whisk egg yolk and whole egg then add cornstarch and sugar. Mix until smooth.
Return the combined mixture to the heat and bring to a boil, stirring constantly.
When the mixture comes to a boil and thickens, remove from heat.