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.
Table of Content
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.
Why make this eggnog
- It is a wonderful twist to the classic eggnog recipe.
- It doe not take long to make and can be made ahead of time.
- Most of the ingredients are simple pantry staples or easy to find.
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 use almond milk, soy, or coconut milk instead of dairy
- Cream - this is heavy cream used to whip and often 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 it from curdling. And it also helps add a bit of 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.
- Chocolate - always use good quality chocolate that you like to eat. No baking chocolate or substitutes. I love to use Callebaut chocolate here. But Ghiradelli or similar would be great too. Personally, I am a huge fan of 70% chocolate when baking or desserts but anything 54% and above would be great.
- Spices - I love adding cinnamon and sprinkle teaspoon ground nutmeg.
Step by step instructions
- Egg mixture- In a large bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk and set aside
- Heat milk - In a medium saucepan over medium-high heat, heat the milk with cinnamon, nutmeg, hot cocoa mix, and vanilla. Bring to an almost boil.
- Combine - Gradually add the hot milk mixture to the egg yolk mixture, stirring continuously.
- Thicken - 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 the mixture reaches at least 160°F
- Cool - Remove from heat and add the cream and alcohol. Pour in a pitcher and chill for a few hours.
- Whipped egg whites (optional) - in the bowl of a stand mixer with the whisk attachment whip the egg whites with a pinch of salt. Then gently fold them into the cooled eggnog.
- Serve - Pour into individual serving glasses. Top with fresh whipped cream (optional) Sprinkle it with more cinnamon and freshly grated nutmeg.
- Enjoy.
Frequently asked questions
How long will this cooked chocolate eggnog keep?
This Eggless nog will keep in the fridge for 3 to 4 days because we use the cooked egg method.
Can I omit the eggs in this eggnog recipe?
I do have a wonderful recipe for eggless eggnog which is very popular and for good reason. I highly recommend you try that recipe.
What else can you do with eggnog?
Eggnog is not just a drink but you can add it as a flavor to so many things. Try:
Eggnog Yule Log Cake,
Eggnog Cupcakes with Eggnog Buttercream.
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Printable Recipe
Homemade Rich Chocolate Eggnog
Print Pin Rate Share by Email Share on FB Save GrowCalories: 686kcal
Adjust Servings Here: 4 servings
Description
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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 cups (500 ml) Whole Milk
- 1 cup (250 ml) Heavy cream (32% fat)
- ⅓ cup (80 ml) Rum or Brandy ((optional))
- 6 large Egg yolks
- ½ cup (110 g) Brown sugar
- 1 teaspoon Cornstarch
- 1 tsp Vanilla Extract
- ¼ teaspoon Freshly grated Nutmeg ( + more for garnish)
- ½ tsp Ground cinnamon ( + more for garnish)
- ½ cup (100 g) Chocolate (chopped - Bittersweet or semi-sweet)
Whipped egg whites (optional)
- 2 large Egg whites
Instructions
- Egg mixture- In a large bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk and set aside
- Heat milk - In a medium saucepan over medium-high heat, heat the milk with cinnamon, nutmeg, hot cocoa mix, and vanilla. Bring to an almost boil.
- Combine - Gradually add the hot milk mixture to the egg yolk mixture, stirring continuously.
- Thicken - 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 or the mixture reaches at least 160°F
- Cool - Remove from heat and add the cream and alcohol. Pour in a pitcher and chill for a few hours.
- Whipped egg whites (optional) - in the bowl of a stand mixer with the whisk attachment whip the egg whites with a pinch of salt. Then gently fold them into the cool eggnog.
- Serve - Pour into individual serving glasses. Top with fresh whipped cream (optional) Sprinkle it 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 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.
Nutrition Information
Calories: 686- kcalCarbohydrates: 48- gProtein: 11- gFat: 45- gSaturated Fat: 25- gCholesterol: 391- mgSodium: 103- mgPotassium: 456- mgFiber: 3- gSugar: 39- gVitamin A: 1510- IUVitamin C: 0.4- mgCalcium: 264- mgIron: 4- 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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Jyothi (Jo)
Eggnog with chocolate is the best way to drink eggnog. Simply perfect for holidays and it also looks amazing!
Veena Azmanov
Thanks, Jyothi. I agree, I love it too.
Jagruti Dhanecha
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 🙂
Veena Azmanov
Thank you, Jagruti.