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chocolate eggnog

★★★★★ 1
a recipe by
Lynnda Cloutier
Mission Viejo, CA

A great holiday favorite.Unknown source

★★★★★ 1

Ingredients For chocolate eggnog

  • for the batter:
  • 8 large eggs, see note below
  • 1 1/2 cups unsweetened cocoa powder
  • 1 cup packed brown sugar
  • 2 t. vanilla extract
  • 4 cups whole milk
  • 8 oz. dark rum
  • 4 oz. milk chocolate
  • 3 cups heavy cream, well chilled
  • pinch of salt
  • for the garnish:
  • 8 oz. semisweet chocolate, grated
  • 15 cinnamon sticks

How To Make chocolate eggnog

  • 1
    Separate the eggs, depositing yolks and whites into two separate bowls. Put the whites, covered tightly, immediately into the refrigerator. Whisk the yolks with the cocoa powder, brown sugar and vanilla until very smooth. Gently stir in the milk and rum. Cover bowl tightly with plastic wrap and refrigerate for several hours until cold. To make the chocolate whipped cream, chop the chocolate into small chunks and heat it in a bowl placed over a pan of boiling water, stirring frequently until chocolate melts. Cool briefly in the refrigerator, but do not allow mixture to solidify. Meanwhile, whip cream to soft peaks. Stir in the cooled melted chocolate and blend thoroughly. Remove the egg whites from fridge land beat with a pinch of salt until soft peaks form. Fold the whites into the chilled egg yolk mixture and pour into mugs. Garnish each with a dollop of chocolate whipped cream, some grated semisweet chocolate and a cinnamon stick stirrer. Serves 15 Some hosts are reluctant to serve raw eggs. Although the food safety folks at the USDA recommend against using recipes in which the raw egg ingredients are not cooked, especially when serving pregnant women, young children, or anyone with a weakened immune system, there is no way around using eggs if you’re going to prepare a genuine eggnog. Here are some guidelines: Select only clean, intact and well refrigerated Grade A or Grade AA eggs. Eggs left at room temperature promote bacterial growth more quickly so be sure to store eggs in your refrigerator as soon as possible and keep them refrigerated at 45 degrees or lower. Don’t store eggs in the refrigerator door, since it’s often the warmest part of the refrigerator. use eggs within three to five weeks. Never store raw eggs out of the shell in the refrigerator. Also, avoid having eggs outside of the refrigerator for more than two hours. As with poultry, be sure to wash countertops and utensils that come into contact with raw eggs at once, as well as your hands. If you follow these general guidelines, you should have a safe and salmonella free holiday. But if you are really worried, there are many varieties of pasteurized imitation eggnog products on the market during the holiday season that you can serve, doctored up with a little nutmeg.

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