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Chocolate Egg Nog


  • 6 eggs

  • 1/4 cup sugar

  • Pinch of salt

  • 3 cups milk

  • 6 ounces of quality dark chocolate, chopped

  • 2/3 cup cold heavy cream

  • 2 teaspoons vanilla extract

  • 1 tablespoon freshly-ground nutmeg

  • 1/2 cup Bourbon (any brand)

  • Whipped cream and fresh-grated nutmeg for garnish (optional)


  1. Place the chopped chocolate in a medium mixing bowl and set aside. Have at the ready the heavy cream in a measuring cup or pitcher.

  2. In a second medium-size bowl, whisk together the eggs, sugar and salt. Slowly, whisk in the milk. Pour the mixture into a saucepan.

  3. Heat the egg mixture over medium-low heat, stirring constantly until it reaches 160°F. Heat gently and remove from the heat as soon as the mixture reaches 160°. Avoid curdling the eggs.

  4. Pour about ½ cup of the hot egg/milk mixture over the chocolate and pour the rest back into the bowl in which you whisked it in. Stir the cold cream into the egg/milk mixture in the bowl .

  5. With a small whisk, start whisking in the center of the chocolate mixture, working in small, circular motions to emulsify the chocolate. When you have a smooth mixture, gradually add the rest of the egg/milk mixture.

  6. Whisk in the vanilla, nutmeg and Bourbon. Chill for several hours, preferably overnight, to mellow the flavors. Serve cold, with a dollop of whipped cream and a sprinkling of grated nutmeg, if you wish. Enjoy!


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Who am I?

My name is Anna.
I am a HUGE lover of Chocolate.
I eat it, I research it, and I live by it.

By day I am a dietician, ironically as it may seem.
By night, I am obsessed with the various aspects related to chocolate.

A Day Without Chocolate is like a day without Sunshine.


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