A chocolatey twist on the classic holiday drink and similar in flavor to the liqueur Irish Cream: The Chocolate Egg Nog. Perfect for your holiday party. Sponsored by Davidson’s Safest Choice Eggs™.
How did it become December already?! By the time my head stops spinning and I put out my Christmas decorations, I know it will already be 2014! My husband is asking when we should go get our tree and I am asking for a few more weeks, that I know does not exist. So am I the only one who was bulldozed over that the calendar reads December?!
I know it is December because, well, Thanksgiving is over.
I know it is December because my neighbors have put up their Christmas lights.
I know it is December because my parents have already purchased the grandkids’ their gifts.
I know it is December because the weather turned chilly here in San Diego (um, below 60ºF).
And, I know it is December because I have an egg nog recipe to share with you!
As part of the Darling Dozen for Davidson’s Safest Choice Eggs™, I was asked to create an egg nog recipe. Just like deviled eggs, 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 Egg Nog was concocted.
I’m not a huge fan of cinnamon and spice in my drinks. (Boy, do I sound picky?) I save those spices for my desserts. Feel free to add them if you must have a spiced egg nog.
This Chocolate Egg Nog reminded me of my other favorite libation, Irish Cream. YUM! Good stuff!
I added whiskey with some traditional brandy in my version. This has plenty of bite for me, a light weight, but my husband added more booze for his taste. No surprise here.
Chocolate Egg Nog. You’ve GOT to try it!
- 6 cup milk
- 2 cup heavy cream
- 1 cup granulated sugar
- 4 tsp vanilla extract
- 1/2 tsp instant espresso
- 12 egg yolks
- 5 oz chocolate chips, semi-sweet
- 1/2 cup brandy
- 1/2 cup whiskey
- 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.
Serving Suggestions: Serve with a dash of grated nutmeg.
Amount Per Serving: Calories: 411Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 239mgSodium: 84mgCarbohydrates: 32gFiber: 1gSugar: 25gProtein: 9g