Homemade Rich Chocolate Eggnog
Indulge in the ultimate holiday treat that will transport your taste buds to a realm of pure decadence and creamy delight. Imagine a mug brimming with a rich and velvety chocolate deliciousness with the nostalgic flavors of eggnog. A match made in dessert heaven!
Give the classic eggnog a chocolate twist with this rich chocolate eggnog recipe. Perfect to celebrate the festive season with family and friends. Made with egg yolks, fresh cream, and chocolate, this is an absolute treat, spiked or not.
If you love eggnog as much as I do, then you probably make it at home. To me, there is only one way to have delicious eggnog, and that is homemade. I tell you this – once you’ve had homemade eggnog? There is no going back to store-bought. The best part is that making homemade eggnog is simple and easy. This one is not the same as my hot cocoa eggnog. This one has real chocolate in it.
What is chocolate eggnog?
Well, imagine if we told you that every sip of this heavenly drink awakens your senses and melts away your worries. In fact, studies show that indulging in the perfect blend of chocolate and eggnog can trigger a release of feel-good endorphins, leaving you in a state of bliss and satisfaction. It’s the secret to crafting a holiday experience that not only tantalizes the taste buds but also comforts the soul.
Why is this the best recipe?
- It’s simple: because it goes above and beyond in every possible way.
- Also, we’ve turned the classic eggnog into a velvety chocolate delight that will leave you craving more.
- But what truly sets this recipe apart is the secret ingredient we’ve included. This carefully guarded addition brings unparalleled warmth and depth to the drink, transforming it into a decadent treat.
- And by incorporating this secret ingredient, every sip of our chocolate eggnog becomes a moment of pure bliss. The richness of the chocolate melds seamlessly with the traditional spices, creating a harmonious balance that is simply irresistible. It’s the kind of drink that you can’t help but savor slowly, allowing each sip to envelop your taste buds in pure indulgence.
Ingredients and substitutes
- Egg yolks – The color of the egg yolks will determine the color of the eggnog.
- Whole milk – I use 3% milk. You can also use almond milk, soy, or coconut milk instead of dairy
- Cream – This is heavy cream used to whip, and often has about 32 to 38% fat. This adds richness to the eggnog, of course.
- Cornstarch – Traditionally, cornstarch is not used, but I think it helps stabilize the eggs and prevents them from curdling. And it also helps add a bit of thickness to the eggnog.
- Alcohol – I use good-quality rum and brandy. I also love using cherry brandy. If you find that the eggnog mixture is too thick, replace the alcohol with apple juice.
- Chocolate – Always use good-quality chocolate that you like to eat. No baking chocolate or substitutes. I love to use Callebaut chocolate here. But Ghirardelli or similar would also be great. Personally, I am a huge fan of 70% chocolate when baking or making desserts, but anything 54% and above would be great.
- Hot cocoa mix – Alternatively, you can also use hot cocoa mix to make a rich cocoa eggnog instead of chocolate.
- Spices – I love adding cinnamon and sprinkling a teaspoon of ground nutmeg.
Step-by-step: Chocolate eggnog
- Chocolate eggnog
- Egg mixture – In a large saucepan, combine the egg yolks, cornstarch, sugar, cinnamon, nutmeg, and vanilla extract. Combine well with a whisk.
- Liquid – Gradually pour in the heavy cream and milk. Combine well with a whisk.
- Thicken – Cook on the stove over medium-low heat. Simmer, stirring continuously with a spoon. Then, let the mixture thicken slightly, about 160°F, on an instant-read thermometer. Next, add the chocolate and combine until melted and smooth.
Pro tip – The mixture should still be liquid, not so thick that it coats the back of a spoon. - Chill – Remove from heat, and add the alcohol. Pour into a pitcher and chill for a few hours.
- Serve – Pour into individual serving glasses. Top with fresh whipped cream (optional). Sprinkle it with more cinnamon and freshly grated nutmeg.
Step-by-step: Hot cocoa eggnog
- Egg mixture – In a large saucepan, combine the egg yolks, cornstarch, sugar, cinnamon, nutmeg, hot cocoa mix, and vanilla extract. Combine well with a whisk.
- Liquid – Gradually pour in the heavy cream and milk. Combine well with a whisk.
- Thicken – Cook on the stove over medium-low heat. Simmer, stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F, on an instant-read thermometer.
Pro tip – The mixture should still be liquid, not so thick that it coats the back of a spoon. - Chill – Remove from heat, and add the alcohol. Pour into a pitcher and chill for a few hours.
- Serve – Pour into individual serving glasses. Top with fresh whipped cream (optional). Sprinkle it with more cinnamon and freshly grated nutmeg.
Tips for making chocolate eggnog
- First and foremost, when selecting your chocolate, consider using high-quality dark chocolate or cocoa powder. The chocolate’s richness and intensity will greatly impact your eggnog’s overall flavor. Alternatively, choosing a hot chocolate mix will produce a familiar childhood memory.
- When it comes to the eggnog base, using whole milk and heavy cream will provide that luxuriously creamy texture we all crave. However, if you prefer a lighter option, you can certainly use low-fat milk or even a combination of milk and almond milk. Just keep in mind that the creamier the base, the more velvety and indulgent your eggnog will be.
- To ensure the smoothest consistency, it’s crucial to properly cook your eggs. This means gradually adding the milk mixture to the beaten eggs while whisking continuously. Cooking the eggs gently prevents the eggs from scrambling and yields a silky, homogeneous mixture. So, take time with this step, as it sets the foundation for a velvety texture.
- For those who enjoy a hint of warmth and spice, adding a touch of cinnamon, nutmeg, or even a dash of cayenne pepper can elevate the flavors of your chocolate eggnog. These subtle additions will complement the richness of the chocolate and enhance the overall experience.
- Lastly, take into account the power of presentation. Garnish your chocolate eggnog with a sprinkle of cocoa powder, a dusting of grated chocolate, or even a dollop of freshly whipped cream. These final touches add visual appeal and a bit of extra decadence to your already luxurious creation.
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Frequently asked questions
Homemade chocolate eggnog can be stored in the refrigerator for up to 3-4 days. However, it’s important to note that the texture may change slightly over time. Give it a taste before serving to ensure it hasn’t spoiled or lost its creamy consistency.
Absolutely! If you prefer a non-alcoholic version of chocolate eggnog, simply omit the alcohol called for in the recipe. The rich blend of chocolate and spices will still give you a deliciously indulgent treat.
Yes, you can experiment with different types of chocolate to find your preferred flavor. Dark chocolate will give a more intense and bittersweet taste, while milk chocolate will add creaminess and sweetness. If you’re feeling adventurous, you can even try white chocolate for a unique twist.
Absolutely! In fact, making chocolate eggnog ahead of time can allow the flavors to meld together even more. Simply prepare the recipe as instructed, then refrigerate it until you’re ready to serve. Just give it a good stir before pouring into glasses.
Ah, the possibilities are endless! You can serve chocolate eggnog in traditional glassware, garnished with a sprinkle of shaved chocolate or a dusting of cocoa powder. For a festive touch, consider rimming the glass with crushed candy canes or adding a dollop of whipped cream on top. And don’t forget about those divine pairings! Think chocolate-dipped biscotti, gingerbread cookies, or even a drizzle of caramel sauce.
I do have a wonderful recipe for eggless eggnog, which is very popular and for good reason. I highly recommend you try that recipe.
Homemade Rich Chocolate Eggnog
Give the classic eggnog a chocolate twist with this rich chocolate eggnog recipe. Perfect to celebrate the festive season with family and friends. Made with egg yolks, fresh cream, and chocolate this is an absolute treat spiked or not spiked.
Ingredients
- 1 cups (240 ml) Whole Milk
- ½ cup (250 ml) Heavy cream 32% fat
- ¼ cup (60 ml) Rum or Brandy (optional)
- 3 large Egg yolks
- ¼ cup (50 g) Brown sugar
- 1 tsp Cornstarch
- 1 tsp Vanilla Extract
- ¼ tsp Freshly grated Nutmeg + more for garnish
- ½ tsp Ground cinnamon + more for garnish
- ½ cup (100 g) Chocolate chopped – Bittersweet or semi-sweet
- 4 tbsp Hot chocolate mix instead of chocolate
Method
- Liquid – Gradually pour in the heavy cream and milk. Combine well with a whisk.
- Thicken – Cook on the stove over medium-low heat. Simmer, stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F, on an instant-read thermometer. Add the chocolate and combine until melted and smooth. Pro tip – The mixture should still be liquid, not so thick that it coats the back of a spoon.
- Chill – Remove from heat, and add the alcohol. Pour in a pitcher and chill for a few hours.
- Serve – Pour into individual serving glasses. Top with fresh whipped cream (optional) Sprinkle it with more cinnamon and freshly grated nutmeg.
- Liquid – Gradually pour in the heavy cream and milk. Combine well with a whisk.
- Thicken – Cook on the stove over medium-low heat. Simmer, stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F, on an instant-read thermometer. Pro tip – The mixture should still be liquid, not so thick that it coats the back of a spoon.
- Chill – Remove from heat, and add the alcohol. Pour in a pitcher and chill for a few hours.
- Serve – Pour into individual serving glasses. Top with fresh whipped cream (optional) Sprinkle it with more cinnamon and freshly grated nutmeg.
Notes
- 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 Again 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 – Keeping the eggnog overnight to me is the best way to go. First, it makes it chilled, and we all love a well-chilled glass of eggnog. The other is that 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, but 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.
Equipment you will need
Nutrition
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Eggnog with chocolate is the best way to drink eggnog. Simply perfect for holidays and it also looks amazing!
Thanks, Jyothi. I agree, I love it too.
Wow..a perfect drink for the festive season! Chocolate and eggnog, what’s not to like about it. I am going to try your eggless version soon 🙂
Thank you, Jagruti.