Homemade Hot Cocoa Eggnog

Give your classic eggnog a cocoa twist with this homemade hot cocoa eggnog. It's made with a homemade hot chocolate mix in a creamy, custardy egg-based drink. A simple and easy recipe that works great with or without alcohol. An absolute classic and perfect way to celebrate Christmas eve with family and friends.

Have you tried my hot cocoa mix yet? It's like drinking vanilla pastry cream. It has the perfect balance of cocoa powder, grated chocolate, powdered sugar, spices, and a secret ingredient that makes it all thick and creamy.

If you love eggnog then this one takes it to the next level. Ziv and I love it with brandy while the kids have it with apple juice. The recipe is simple and easy. If you've made pastry cream before then this one is quite similar in process, using egg yolks.

However, if you want to make it without eggs then you can use my recipe for eggless eggnog which is similar to my eggless pastry cream.

• Egg yolks - The color of the egg yolks will determine the color of the eggnog.
• Whole milk - I use 3% whole milk but, almond or coconut milk would be delicious too.
• Cream - This is whipping cream with about 32 to 38% fat. This adds richness to the eggnog of course.
• Cornstarch - Traditionally cornstarch is not used. And yet, I think it helps stabilize the eggs and prevents it from curdling. And, it also helps add thickness to the eggnog.
• Alcohol - I use good quality rum and brandy. I love using cherry brandy too. If you find that the eggnog mixture is too thick, replace the alcohol with apple juice.

Step by step instructions

• In a bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk and set aside
• In a saucepan over medium heat, heat the milk with cinnamon, nutmeg, hot cocoa mix, and vanilla. Bring to an almost boil.
• Gradually add the hot milk to the egg yolk mixture, stirring continuously.
• Return the mixture back to the saucepan. Continue to cook on a low simmer stirring continuously.
• Cook until the mixture thickens and coats the back of the spoon (about 160 F)
• Remove from heat and add the cream and alcohol. Pour in a pitcher and chill for a few hours.
• Pour into individual serving glasses. Top with fresh whipped cream (optional)
• Sprinkle with more cinnamon and freshly grated nutmeg.
• Enjoy.

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Printable Recipe

Homemade Hot Cocoa Eggnog

Author: Veena Azmanov

5 from 8 votes

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Prep Time: 5 mins

Cook Time: 5 mins

Resting Time: 3 hrs

Total Time: 10 mins

Calories: 585kcal

Adjust Servings Here: 4 servings

Description

Give your classic eggnog a cocoa twist with this homemade hot cocoa eggnog. It's made with a homemade hot chocolate mix in a creamy, custardy egg-based drink. A simple and easy recipe that works great with or without alcohol.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Ingredients 

1x2x3x

• ▢ 2 cups (500 ml) Whole Milk
• ▢ 1 cup (250 ml) Fresh cream
• ▢ ⅓ cup (80 ml) Rum or Brandy (optional)
• ▢ 6 Egg yolks (large)
• ▢ ½ cup (100 g) white sugar
• ▢ 4 tablespoon Hot cocoa mix
• ▢ 1 tsp  Vanilla Extract
• ▢ ¼ teaspoon Freshly grated Nutmeg (+ more for garnish)
• ▢ ¼ tsp  ground cinnamon (+ more for garnish)

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Instructions

• In a bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk and set aside
• In a saucepan over medium heat, heat the milk with cinnamon, nutmeg, hot cocoa mix, and vanilla. Bring to an almost boil.
• Gradually add the hot milk to the egg yolk mixture, stirring continuously.
• Return the mixture back to the saucepan. Continue to cook on a low simmer stirring continuously.
• Cook until the mixture thickens and coats the back of the spoon (about 160 F)
• Remove from heat and add the cream and alcohol. Pour in a pitcher and chill for a few hours.
• Pour into individual serving glasses. Top with fresh whipped cream (optional)
• Sprinkle with more cinnamon and freshly grated nutmeg.
• Enjoy.

Recipe Notes & Tips

 

• Warm or chilled - I have had both a well-chilled glass of eggnog as well as a warm spiced-eggnog on a cold Christmas night. It's hard for me to pick between the two.
• Spiked or not spiked - There is a right time and place for spiked eggnog. I remember ten years ago, when eggnog wasn't eggnog if I didn't add the alcohol in there. These days, it's usually not spiked, so the whole family can have the same drink. But, if you have friends over, go ahead and add some liquor. It's an experience you will enjoy (makes Christmas even better).
• Cook or uncooked - This is always a controversy. I remember when my grandmother made eggnog she didn't cook it. Back in those days, they weren't afraid of raw eggs. But, these days we can't think of drinking uncooked eggs. For me, it's always cooked eggnog. My mom did the same.
• Fresh or fermented - For me, keeping the eggnog overnight is the best way to go. First, it makes it chilled, and we all love a well-chilled glass of eggnog. Also, keeping the eggnog overnight helps mellow down the flavor of the alcohol. It's softer and smoother on the palette. I remember my grandmother's excuse for uncooked eggnog was that when kept overnight the strong alcohol cooked the eggs and also kills all the bacteria in there.
• Dairy or non-dairy - Traditionally, eggnog is made with milk and cream. And yet, you can make it with almond milk, coconut milk and use coconut whipped cream. In fact, one of my absolute favorites eggnog cocktail among friends was my tropical eggnog - It used coconut milk, pineapple juice, and coconut cream with Malibu.

Nutrition Information

Calories: 585- kcalCarbohydrates: 45- gProtein: 9- gFat: 36- gSaturated Fat: 20- gCholesterol: 391- mgSodium: 218- mgPotassium: 241- mgFiber: 0- gSugar: 40- gVitamin A: 1510- IUVitamin C: 0.4- mgCalcium: 232- mgIron: 1- mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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