Homemade Rich Chocolate Eggnog

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 recipe uses my classic eggnog recipe as a base. This recipe is my no-fail recipe and works every single time. Once you master this recipe making more flavor variations is a piece of cake. This one just has chocolate added to the classic recipe while it is still hot. If you like flavored eggnog you must try my maple eggnog, cherry eggnog or caramel eggnog.  And of course for those of you that cannot have eggs, I do have an eggless eggnog recipe and I will be sharing the many variations in there as well.

This one not the same as my hot cocoa eggnog and its’ different. This rich chocolate eggnog has real chocolate in there while that has my hot cocoa mix. They are both chocolate-based and yet different in flavor. Hot cocoa is unique and while many will say there is nothing like real chocolate. Ask my Rhea she will only drink hot cocoa eggnog.  Personally, I am a huge fan of both.  I do love both versions.

All about the eggnog

• 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.

Let’s talk ingredients and substitutes (Save/Pin)

• Egg yolks –  the color of the egg yolks will determine the color of the eggnog.
• Whole milk – I use 3% milk – that’s what I get as whole milk
• Cream – this is 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 a good quality rum and brandy. I love using cherry brandy.
• Chocolate – always use good quality chocolate that you like to eat. No baking chocolate or substitutes. I love to useCallebaut 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.

Useful Tips and Tools

• Use a heavy bottom Saucepan when working with milk. This will prevent the milk from sticking or burning at the bottom.
• When cooking with egg yolks, cornstarch or flour a Whisk is the best to use when stirring. This prevents lumps and keeps the mixture smooth at all times.
• A Spatula is a must to have on hand to scrape the pan so you take the mixture away from the sides without it sticking or burning.
• It’s always great to pour the eggnog in a Jug or cooler bowl so you stop the cooking process.
• Nutmeg is best used fresh. My lemon zesterworks best for this job. I also use it to grate ginger and garlic apart from zesting the lemons.

How to Make the BEST Cooked Chocolate Eggnog (Save/Pin)

• Heat milk with cinnamon, nutmeg, and vanilla to an almost boil.
• In a separate bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk.
• Slowly add hot milk to the egg yolk mixture, stirring continuously.
• Pour the mixture into the sauce-pan and cook on low simmer stirring continuously.
• Let the mixture thicken until it coats the back of the spoon (just for reference about 160F)
• Remove from heat and add chopped chocolate pieces
• Followed by the fresh cream and alcohol
• Pour in a jug and chill for a few hours before serving.
• When ready to serve, pour into individual serving glasses
• Top with whipped cream (optional)
• Sprinkle with more cinnamon and freshly grated nutmeg.
• Enjoy.

Frequently asked questions

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Homemade Rich Chocolate Eggnog

Author: Veena Azmanov

5 from 13 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 5 mins

Resting Time: 2 hrs

Total Time: 15 mins

Calories: 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 rich chocolate this is an absolute treat spiked or not spiked. Using my no-fail recipe for classic eggnog as a base this is a must-try recipe that works every single time.

Ingredients

• 500 ml (2.05 cups) Whole Milk
• 250 ml (1.05 cups) Fresh cream
• 80 ml (0.33 cups) Rum or Brandy optional
• 6 (6 ) Egg yolks large
• 110  grams (0.5 cups) Brown sugar
• 1 tsp (1 tsp) Cornstarch
• 1 tsp  (1 tsp ) Vanilla Extract
• 1/4 tsp (0.25 tsp) Freshly grated Nutmeg + more for garnish
• 1/2 tsp  (0.5 tsp ) ground cinnamon + more for garnish
• 100 grams (3.53 oz) Dark Chocolate chopped – 60%

ADJUST SERVINGS HERE – 4 servings

Instructions

• Heat milk with cinnamon, nutmeg, and vanilla to an almost boil.
• In a separate bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk.
• Slowly add hot milk to the egg yolk mixture, stirring continuously.
• Pour the mixture into the sauce-pan and cook on low simmer stirring continuously.
• Let the mixture thicken until it coats the back of the spoon (just for reference about 160F)
• Remove from heat and add chopped chocolate pieces
• followed by the fresh cream and alcohol
• Pour in a jug and chill for a few hours before serving.
• When ready to serve, pour into individual serving glasses
• Top with whipped cream (optional)
• Sprinkle with more cinnamon and freshly grated nutmeg.
• Enjoy.

Recipe Notes

 

Featured Recipe below – Eggless Eggnog Recipe 

Recipe Video

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Nutrition Information

Nutrition Facts

Homemade Rich Chocolate Eggnog

Amount Per Serving

Calories 686 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 25g125%

Cholesterol 391mg130%

Sodium 103mg4%

Potassium 456mg13%

Carbohydrates 48g16%

Fiber 3g12%

Sugar 39g43%

Protein 11g22%

Vitamin A 1510IU30%

Vitamin C 0.4mg0%

Calcium 264mg26%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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

Keywords – chocolate, Christmas, Eggnog, Holidays

Did you make this recipe? I’d love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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