Rich Chocolate Eggnog

The smell of nutmeg and chocolate fills the air every Christmas, and it always takes me back to my childhood in Texas. My grandma always made the best eggnog, and while I love the classic recipe, I wanted to create something a little richer, a little more decadent. That’s how this rich chocolate eggnog was born. It’s got all the comforting spice of traditional eggnog, but with the added warmth and depth of dark chocolate. I’ve made this dozens of times in my kitchen, tweaking it until it was just perfect for our family – even my picky eight-year-old loves it! This recipe is a guaranteed crowd-pleaser, and I promise it will become a new holiday tradition for your family, too.

Why This Recipe Works

Let’s face it, during the holidays, we’re all stretched thin. This recipe works because it’s designed with busy families in mind. It’s:

• Relatively quick: You can whip this up in about 30 minutes.
• Kid-approved: The chocolate flavor makes it a hit with even the pickiest eaters.
• Make-ahead friendly: The flavors meld together beautifully if you make it a day or two in advance.

I’ve rigorously tested this recipe to ensure it delivers fantastic results every time, even if you’re juggling kids and holiday prep!

Ingredients

• 4 cups whole milk
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 4 large eggs, separated
• 2 tablespoons dark rum (optional)
• Whipped cream, for serving
• Chocolate shavings, for serving

Ingredient Notes

Whole Milk: Don’t skimp on the fat here! Whole milk gives the eggnog a lovely richness. You can use 2% in a pinch, but the texture won’t be quite as luxurious.

Chocolate Chips & Cocoa Powder: I prefer semi-sweet chocolate chips, but you can use dark chocolate for a more intense flavor. High-quality cocoa powder also makes a big difference in the depth of the chocolate flavor. Dutch-processed cocoa is my go-to.

Spices: Freshly grated nutmeg is the best! It has a much more vibrant flavor than the pre-ground stuff. If you don’t have cloves, you can leave them out, but they do add a nice warmth.

Rum: The rum is optional, of course. If you’re serving this to kids, you can easily leave it out. If you do add it, dark rum provides a richer flavor than light rum. Alternatively, you can add bourbon.

Step-by-Step Instructions

Step 1: Heat the Milk and Cream. In a large saucepan, combine the whole milk, heavy cream, chocolate chips, cocoa powder, granulated sugar, brown sugar, nutmeg, cinnamon, cloves, and salt. Heat over medium heat, stirring constantly, until the chocolate chips are melted and the mixture is smooth. Be careful not to let it boil! You just want it to be hot enough to melt the chocolate.

Step 2: Temper the Egg Yolks. In a separate bowl, whisk the egg yolks until they are pale yellow. Slowly drizzle a small amount of the hot chocolate mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling when you add them to the hot mixture.

Step 3: Combine and Cook. Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 5-7 minutes. Don’t let it boil! This is where patience is key. The mixture will thicken gradually.

Step 4: Whisk the Egg Whites. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. This adds a light and airy texture to the eggnog.

Step 5: Fold in the Egg Whites. Gently fold the beaten egg whites into the chocolate mixture until just combined. Be careful not to overmix, as this will deflate the egg whites.

Step 6: Add Rum (Optional). Stir in the rum, if using.

Step 7: Chill and Serve. Transfer the eggnog to a pitcher or bowl, cover, and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to meld together. Serve chilled, topped with whipped cream and chocolate shavings.

Expert Tips from My Kitchen

• Don’t Overheat: The biggest mistake you can make is overheating the eggnog. Keep the heat low and stir constantly to prevent the eggs from scrambling.
• Use a Thermometer: If you’re worried about the temperature, use a candy thermometer. The eggnog should reach 160°F (71°C) to be safe to drink.
• Get Ahead: Make this a day or two in advance! The flavors get even better as they sit.
• Kid-Friendly Tip: My kids love a sprinkle of mini marshmallows on top.
• Spice it Up: For a spicier eggnog, add a pinch of cayenne pepper or a dash of chili powder.
• Creamy Texture: For an even creamier texture, use an immersion blender to blend the eggnog after it has chilled.
• Adjust Sweetness: Taste and adjust the sweetness to your liking. If it’s not sweet enough, add a little more sugar.

Storage & Meal Prep

This rich chocolate eggnog can be stored in an airtight container in the refrigerator for up to 3 days. The eggnog might separate slightly as it sits, so give it a good stir before serving.

Freezing: I don’t recommend freezing eggnog, as the texture can change and become grainy.

Make-Ahead: This is a great make-ahead recipe! You can make it up to 2 days in advance and store it in the refrigerator. The flavors will meld together beautifully.

Substitutions & Variations

Dairy-Free: For a dairy-free version, use almond milk or coconut milk instead of whole milk and heavy cream. Use dairy-free chocolate chips.

Booze-Free: Simply omit the rum for a non-alcoholic version. You can add a teaspoon of vanilla extract for extra flavor.

Spiced Rum Eggnog: Swap the dark rum for spiced rum for a warm, spiced flavor.

Peppermint Chocolate Eggnog: Add a few drops of peppermint extract to the eggnog for a festive twist.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, I highly recommend it. Making the eggnog a day or two in advance allows the flavors to meld together and deepen, resulting in an even more delicious drink.

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 then run your finger across the back of the spoon. If the line holds and doesn’t immediately run back together, the eggnog is thick enough.

Can I use a different type of chocolate?

Yes, you can! Feel free to experiment with different types of chocolate, such as milk chocolate or dark chocolate, to suit your taste preferences. Keep in mind that the sweetness level will vary depending on the type of chocolate you use.

Is it safe to use raw eggs?

This recipe uses a tempering process that cooks the egg yolks, making it safer to consume. However, if you are concerned about using raw eggs, you can purchase pasteurized eggs.

Can I make this eggnog without alcohol?

Yes, you can easily omit the rum for a non-alcoholic version. The eggnog will still be delicious without it! You can add a teaspoon of vanilla extract for an extra layer of flavor.

How long does the eggnog last in the fridge?

The eggnog will last for up to 3 days in the refrigerator when stored in an airtight container. Be sure to give it a good stir before serving, as it may separate slightly as it sits.

Is this recipe kid-friendly?

Yes! This recipe is a hit with kids, thanks to the chocolate flavor. Just be sure to omit the rum if you’re serving it to children.

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