A chocolatey twist on the classic holiday drink and similar in flavor to the liqueur Irish Cream: The Chocolate Eggnog. It’s perfect for your holiday party. Sponsored by Davidson’s Safest Choice Eggs™.
How did it become December already?! But alas, it is here and I’m sure in a flash it will be over. So let’s enjoy the holidays as best as we can.
December for us means Christmas and holiday parties and of course, the drink of the season: eggnog. And today I am sharing a crazy good eggnog recipe, the chocolate eggnog.
Why this recipe is so great
I am not a fan of egg nog. So, I knew immediately that I had to come up with an egg nog drink that I would like. Now one thing that I do like, quite a lot actually, is chocolate!
“Egg nog would definitely taste better if it has chocolate,” I mused to myself. And so, my chocolate Eggnog was concocted. This recipe is not heavily spiced as I wanted the chocolate flavor to really stand out.
And OMG is this stuff good!
This recipe reminded me of my other favorite libation, Irish Cream. YUM! Good stuff! It has whiskey with some traditional brandy. This has plenty of bite for me, a light weight, but my husband added more booze for his taste. No surprise here.
Ingredients you need
- Whole milk
- Heavy cream
- Granulated sugar
- Vanilla extract
- Instant espresso
- Egg yolks
- Chocolate chips, semi-sweet
- Brandy
- Whiskey
Step-by-step directions
1. Heat a large thick-bottomed saucepan over medium heat and whisk together milk, heavy cream, sugar, vanilla and instant espresso. Continue whisking the milk until just before the milk begins to boil. You do not want the milk to boil, as it will curd and produce a lumpy egg nog. Remove the pot from heat.
2. In a bowl, whisk together all the egg yolks.
3. Slowly whisk 1 cup of the hot milk, a few tablespoons at a time, in to the egg mixture. This temper the eggs and keep the egg nog from getting lumpy. Whisk in the tempered eggs with the remaining hot milk in the pot.
4. Heat the pot again over medium heat, whisking continuously until the cream mixture thickens, about 5-10 minutes. Remove the pot from heat.
5. Place chocolate chips in a microwave safe bowl. Microwave the chocolate chips on high heat for 30 seconds. Stir the chocolate chips then heat again in the microwave high heat for 30 seconds. Repeat until the chocolate has completely melted, about 2 minutes total.
6. Whisk in the melted chocolate into the hot milk mixture until thoroughly combined. Return pot to medium heat to help combine the milk and the melted chocolate.
7. Remove the pot from heat and stir in brandy and whiskey.
8. Cool the egg nog to room temperature, transfer to a large pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours, or until ready to serve.
Chocolate Eggnog. You’ve GOT to try it!
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Chocolate Eggnog
A chocolatey twist on the classic holiday drink and similar in flavor to the liqueur Irish Cream: The Chocolate Eggnog. Perfect for your holiday party.
Ingredients
- 6 cup milk
- 2 cup heavy cream
- 1 cup granulated sugar
- 4 teaspoon vanilla extract
- ½ teaspoon instant espresso
- 12 egg yolks
- 5 oz chocolate chips, semi-sweet
- ½ cup brandy
- ½ cup whiskey
Instructions
- Heat a large thick-bottomed saucepan over medium heat and whisk together milk, heavy cream, sugar, vanilla and instant espresso.
- Continue whisking the milk until just before the milk begins to boil. You do not want the milk to boil, as it will curd and produce a lumpy egg nog. Remove the pot from heat.
- In a bowl, whisk together all the egg yolks.
- Slowly whisk 1 cup of the hot milk, a few tablespoons at a time, in to the egg mixture. This temper the eggs and keep the egg nog from getting lumpy.
- Whisk in the tempered eggs with the remaining hot milk in the pot.
Heat the pot again over medium heat, whisking continuously until the cream mixture thickens, about 5-10 minutes. Remove the pot from heat. - Place chocolate chips in a microwave safe bowl.
- Microwave the chocolate chips on high heat for 30 seconds. Stir the chocolate chips then heat again in the microwave high heat for 30 seconds.
Repeat until the chocolate has completely melted, about 2 minutes total. - Whisk in the melted chocolate into the hot milk mixture until thoroughly combined.
- Return pot to medium heat to help combine the milk and the melted chocolate.
- Remove the pot from heat and stir in brandy and whiskey.
- Cool the egg nog to room temperature, transfer to a large pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours, or until ready to serve.
Notes
Serving Suggestions: Serve with a dash of grated nutmeg.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 411Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 239mgSodium: 84mgCarbohydrates: 32gFiber: 1gSugar: 25gProtein: 9g
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Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Safest Choice Eggs™ to develop an egg nog recipe using their product. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it!