Combine ice cream, eggnog, baking chips and extract in blender.: The moment you blend these ingredients together you will notice the cold, creamy aroma rising as the blades start to whirl. The contrast between the dense ice cream and the pourable eggnog creates a thick slurry that becomes silkier as mixing continues. I like to let the Andes Peppermint Crunch Baking Chips sit on top for a beat so they begin to chill against the frozen mass before they break down, which preserves little pockets of minty chocolate. One common mistake is adding too much liquid at the start, which makes the shake thin and watery; avoid that by starting with the amounts listed and adjusting after a brief blend. If your blender struggles, pulse first to combine and then increase to a steady speed so the mixture doesn't overheat the motor.
Blend until smooth.: As the blender runs, listen for a steady, even hum and watch the mixture transform from chunky to velvety. The sound will soften when everything has fully incorporated. You should see a uniform color with flecks of chocolate and bits of crushed candy moving through the mixture. This step is where texture is decided, because under-blending leaves lumps, while over-blending can make the shake too loose. A frequent error is blending too long at high speed, which warms the mixture and turns it runny; instead, use short bursts to reach the perfect creamy consistency. If the shake appears too thick to move, add a tablespoon of eggnog at a time until it reaches a pourable, spoonable texture.
Pour into glass, sprinkle with crushed candy canes and add candy cane stirrer.: When you pour, aim for a steady stream so the shake settles evenly in the glass and forms a smooth top. Immediately sprinkle the crushed candy cane to ensure it sticks slightly to the cold surface rather than melting away. The contrast between the glossy, creamy surface and the crystalline candy pieces is part of the appeal. Placing a whole candy cane stirrer gives an inviting finishing touch and a minty aroma as guests sip. A tip from experience is to avoid crushing the candy cane into powder because very fine sugar will quickly dissolve, losing textural interest; keep the pieces slightly chunky for the best crunch.
Serve with a smile.: Presenting the glass with a small flourish makes a big difference, because people taste with their eyes first. I often wipe any dribbles from the rim and angle the garnish so the candy cane is visible. Encourage sipping through a straw or enjoying the thicker spoonable parts with a spoon. One mistake hosts sometimes make is assembling the shake too far in advance; it tastes best when cold and fresh, so plan to serve immediately. If you must wait a short while, keep the glasses chilled in the freezer to maintain the chill and texture.
