Last Updated on
For the next twelve days, we’re going to do Christmas recipes, crafts and activities leading up to Christmas Day.
If you need a Christmas menu already planned out, consider our Christmas Menu Mailer issue. It’s 14 pages of recipes for Christmas Eve, Christmas Breakfast, Christmas Dinner and Dessert. It also comes with a normal Menu Mailer issue containing 5 dinners and one soup for the week before Christmas. Included in this mailer is GFCF sourdough cinnamon rolls, standing rib roast, horseradish sauce and au jus, homemade egg, gluten, dairy and white-sugar free marshmallows, GFCF graham crackers, Christmas Dressing, Icebox Fruitcake, cranberry punch and much more. In total, it contains 20 recipes plus many tips, hints, and a preparation schedule so you can make things ahead and be prepared so you’re not in a rush on Christmas Day. We also include instructions on how to dry age your own roast for extra flavor. Order here.
Today’s recipe is one that I pull out of my back pocket when people insist all gluten and dairy-free food tastes like cardboard or people on a special diet can’t eat ‘good food.’
I take it to Christmas events and parties. I’ve never had anyone who tried it say they didn’t like it unless they hate peppermint. If you know you have a peppermint hater in your crowd, just swap it for vanilla extract instead.
If you’re going to a holiday party or family event with people who doubt your food allergies, you might appreciate the article I wrote last year about navigating holiday events when you eat differently.
From the Menu Mailer
Hands-on: 25 minutes
Hands-off: chilling time
4 egg yolks
1 Tbs cornstarch
1 (14-ounce) can coconut milk
½ cup chocolate chips
1 tsp peppermint extract
In a bowl, whisk together the egg yolks and cornstarch until smooth. Set aside.
In a medium saucepan, heat the milk and chocolate chips over medium heat until the chocolate is completely dissolved. Bring to a boil, remove from the heat, and cool briefly. Whisk ¼ cup of the chocolate mixture into the egg yolk mixture. Whisk in the remaining milk in a slow stream. Return to the saucepan and heat to a simmer and cook for 5 minutes. Do not boil. Remove from the heat and cool, whisking regularly to avoid a skin forming on top and keep the fat incorporated, until only slightly warm. Stir in the peppermint extract. Chill thoroughly in the fridge before serving, or use as a cream filling for cakes, cupcakes or the like.
If your family likes sweeter desserts, you can stir in plain or chocolate flavored stevia with the peppermint extract. Unsweetened chocolate and a little rapadura or your favorite chocolate bar can be substituted for the chocolate chips. Orange, vanilla or another extract that would match chocolate can be used in place of the peppermint.
[boilerplate plate = “Christmas” search = “replace” usequery=”anything”]
[boilerplate plate = “sig” search = “replace” usequery=”anything”]
I'm 
This is one of my favorite desserts – with or without the peppermint.
Michelle recently posted..What’s In Your Side Dish?
Can I use arrowroot instead of cornstarch?
Donna, you can but it gives a different texture in the finished product. The general rule is that you use half as much arrowroot as cornstarch when thickening.
KerryAnn Foster recently posted..Twelve Days of Christmas: Shiny Stars
I’ve been meaning to make this for weeks… finally made it today and WOW! What took me SO LONG!? I’ve been a Kerry Ann fan for a long time, but I’m new to needing gluten free recipes and love having the menus already and fresh every week… THANKS for all you do; EVERYTHING is TERRIFFIC!!
I subbed cow milk for the coconut milk, arrowroot for the cornstarch, and cocoa powder for the chips (I didn’t have any of those on hand so I used what I had). It came out really nice and creamy. I can’t wait to make more!
Becca C recently posted..Frigid Friday