Rich Chocolate Eggnog

There’s something wonderfully festive about eggnog, isn’t there? But if you’re anything like me, the shop-bought stuff can be a bit… underwhelming. That’s why I started making my own rich chocolate eggnog years ago, experimenting until I landed on a recipe that the whole family devours. Even my two, who are usually quite picky, come running when they smell the chocolate and spices simmering. I promise, this isn’t just any eggnog; it’s a comforting, decadent treat that will become a new Christmas tradition. You’ll have a creamy, chocolatey drink, perfect for cozy nights in by the fire.

Why This Recipe Works

As a busy mum, I understand the need for recipes that are both delicious and practical. This rich chocolate eggnog ticks all the boxes! After 8 years of tinkering, here’s why this recipe has become a firm favourite in our house:

• Straightforward Method: No complicated techniques or fancy equipment required. It’s all done on the hob, simple as you like.
• Child-Approved: My children are my toughest critics, and they absolutely love this! The balance of chocolate and spices is just right.
• Budget-Friendly: Uses everyday ingredients you probably already have in your store cupboard.

There’s a tiny bit of patience involved in letting it chill, but trust me, it’s worth the wait! It lets all the flavours meld together beautifully.

Ingredients

• 4 large free-range egg yolks
• 75g caster sugar
• 500ml full-fat milk
• 250ml double cream
• 100g dark chocolate (at least 70% cocoa solids), chopped
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• Pinch of ground cinnamon
• Pinch of salt
• Optional: 2-4 tbsp brandy or dark rum (for adults only!)

Ingredient Notes

Let’s have a quick chat about the ingredients. Using good quality ingredients really makes a difference to the flavour.

• Dark Chocolate: Don’t skimp on the chocolate quality. The better the chocolate, the richer and more decadent your eggnog will be.
• Full-Fat Milk and Double Cream: These are essential for the creamy texture we’re after. Lower fat versions just don’t give the same luxurious feel.
• Spices: Freshly grated nutmeg is always best, but ground nutmeg is perfectly fine in a pinch. Make sure your spices are relatively fresh for the best flavour.
• Alcohol: The brandy or rum is entirely optional, of course, but it adds a lovely warmth. If you’re making this for children, just leave it out.

Step-by-Step Instructions

Right then, let’s get down to the nitty-gritty. Don’t be intimidated; it’s easier than it looks!

1. Whisk the Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks and caster sugar until pale and thick. This usually takes about 2-3 minutes. The mixture should be light and airy; this is what gives the eggnog its lovely, smooth texture.
2. Heat the Milk and Cream: In a saucepan, gently heat the milk and double cream over a medium heat. Don’t let it boil! We just want it to be warm and steamy.
3. Temper the Egg Mixture: This is a crucial step to prevent scrambled eggs! Slowly pour a little of the warm milk mixture into the egg yolk mixture, whisking constantly. This tempers the eggs, gradually raising their temperature. Repeat this process a few times until the egg mixture is warm to the touch.
4. Combine Everything: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Add the chopped dark chocolate, cocoa powder, vanilla extract, nutmeg, cinnamon, and salt.
5. Cook and Thicken: Cook over a low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This usually takes about 5-7 minutes. Be patient and don’t let it boil, or the eggs will curdle!
6. Strain and Chill: Strain the mixture through a fine-mesh sieve into a jug or bowl to remove any lumps. This will give you a perfectly smooth eggnog. Stir in the brandy or rum (if using). Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld.
7. Serve: Before serving, give the eggnog a good stir. Pour into glasses and garnish with a sprinkle of nutmeg or a chocolate shaving, if you fancy!

My Kitchen Tips & Tricks

Over the years, I’ve learned a few tricks to make this recipe even easier and more delicious. Here are some of my top tips:

• Don’t Overcook: The biggest mistake you can make is overcooking the eggnog. If it boils, the eggs will curdle, and you’ll end up with a grainy texture. Keep the heat low and stir constantly.
• Use a Thermometer: If you’re worried about the temperature, use a cooking thermometer. The eggnog is ready when it reaches 70-75°C (160-170°F).
• Make it Ahead: This eggnog is even better the next day, so feel free to make it ahead of time. It will keep in the fridge for up to 3 days.
• Child-Friendly Adjustments: My children aren’t always keen on strong flavours, so I sometimes reduce the amount of nutmeg and cinnamon slightly. You can also add a little extra vanilla extract to sweeten it up.
• Garnish with Style: A simple sprinkle of nutmeg is classic, but you can also get creative with your garnishes. Chocolate shavings, a cinnamon stick, or even a dollop of whipped cream all look lovely.
• Warm it Up: While I prefer this chilled, you can gently warm it up on the hob if you prefer a warm drink. Just be careful not to overheat it.
• Get the Kids Involved: This is a great recipe to get the kids involved in. They can help with whisking, measuring, and stirring (under supervision, of course!).

Storage & Meal Prep

Here’s how to keep your rich chocolate eggnog at its best:

• Storage: Store the eggnog in an airtight container in the refrigerator.
• Shelf Life: It will keep for up to 3 days in the fridge.
• Reheating: If you want to warm it up, gently heat it on the hob over a low heat, stirring constantly. Don’t let it boil.
• Make-Ahead: This is a great make-ahead recipe. You can prepare it up to 3 days in advance and store it in the fridge.
• Batch Cooking: This recipe can easily be doubled or tripled if you’re making it for a larger gathering.

Substitutions & Variations

Fancy tweaking the recipe to suit your needs? Here are some substitutions and variations I’ve tried:

• Dairy-Free: I haven’t personally tested this with dairy-free alternatives, but you could try using coconut milk and coconut cream for a similar richness. Just be aware that it will change the flavour slightly.
• Lower Sugar: Reduce the amount of caster sugar or use a sugar substitute like stevia.
• Spice it Up: Add a pinch of cayenne pepper for a subtle kick.
• Coffee Eggnog: Add a shot of espresso for a coffee-chocolate flavour.
• Peppermint Eggnog: Add a few drops of peppermint extract for a festive twist.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I highly recommend it. Making it the day before allows the flavours to meld together beautifully, resulting in a richer, more delicious eggnog.

How do I know when the eggnog is thick enough?

The eggnog is ready when it coats the back of a spoon. To test it, dip a spoon into the mixture and run your finger across the back of the spoon. If the line holds and doesn’t immediately fill in, it’s thick enough.

Can I use a different type of chocolate?

Yes, you can! Milk chocolate will make it sweeter, but I’d suggest sticking with dark chocolate for the best flavour depth. You could also experiment with different percentages of cocoa solids.

My eggnog is too thick! What do I do?

If your eggnog is too thick, simply whisk in a little extra milk until it reaches your desired consistency.

Can children drink this?

Yes, as long as you omit the alcohol! The recipe is perfectly safe for children without the brandy or rum.

How long does it last in the fridge?

This rich chocolate eggnog will keep for up to 3 days in the fridge.

Can I freeze this?

I don’t recommend freezing eggnog as it can change the texture. The cream can separate upon thawing, resulting in a less smooth consistency.

Serving Suggestions

This rich chocolate eggnog is delicious on its own, but here are a few serving suggestions to make it extra special:

• Garnish: Sprinkle with freshly grated nutmeg, chocolate shavings, or a cinnamon stick.
• Whipped Cream: Top with a dollop of whipped cream for an extra touch of indulgence.
• Cookies: Serve alongside gingerbread cookies or shortbread for a festive treat.
• Portion Size: A small glass is usually enough, as it’s quite rich!

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