• In a large bowl, mix egg yolks and sugar until you get a creamy consistency. Set aside.
• Heat a saucepan on medium heat. Add whole milk, heavy cream, nutmeg, cinnamon, vanilla extract, peppermint extract, and salt
• Right when the milk mixture starts to simmer, remove it from the heat.
• Using a ladel, add one ladel-full of the milk mixture to the egg mixture while whisking quickly. Keep adding the milk mixture spoonful by spoonful, whisking constantly, until it has all been added to the egg mixture.
• Add the nog mixture back into the saucepan on medium heat. Whisk constantly until the mixture slightly thickens, or reaches 160F (71C). Remove from heat.
• Pour the nog through a fine mesh strainer into a container. Let the mixture cool, then seal with a lid or plastic wrap and transfer to the fridge. The custard will be ready and fully thickened in about 4 hours.
• Remove the peppermint eggnog from the fridge, pour, and enjoy!

Garnish (optional)

• Crush the candy canes into small pieces. There are a couple ways to do this, I put the candy canes into a sealable bag, placed a towel over the bag, and whacked it with a rolling pin. Another option is to use a food processor or blender, but ensure you don't turn it to dust!
• Sift the candy canes through a fine mesh strainer to remove the dust from the crushing process. Discard the dust, and add the crushed pieces to a shallow bowl.
• Melt the white chocolate in the microwave in a shallow bowl. Depending on your microwave, you will have to stir every 10 seconds or so to ensure the chocolate does not burn. My microwave took about 4 10-second intervals (40s) to melt the chocolate.
• Set some parchment paper aside, then grab your cup of choice. Dip the rim first into the white chocolate, then into the crushed peppermint. Set the cup upside-down on the parchment and refrigerate until set, about 3-5 minutes.