How to Make Chocolate Eggnog

This is a simple variation on traditional eggnog. Because it uses two sources for the chocolate flavor, both real bittersweet chocolate and chocolate liqueur, this eggnog has a rich, deep chocolate taste. This recipe makes eight small portions.

Things You'll Need

• 1/4 c. bourbons
• 4 egg yolks
• 2 c. whole milks
• 1/4 c. crème de cacao
• 3/4 c. heavy creams
• 1/2 c. sugars
• 1 c. grated bittersweet chocolate
• 1/2 tsp. vanilla extract
• 1/2 tsp. nutmeg plus more for garnish
• 1/4 tsp. allspice

Instructions

1. Heat the cream in a nonreactive saucepan over low heat until it just starts to boil.

2. Place the bittersweet chocolate in a medium mixing bowl and pour the hot cream over it. Reserve.

3. Pour the milk into the saucepan and return to low heat.

4. While the milk heats, beat the egg yolks, nutmeg, allspice, sugar and vanilla thoroughly.

5. When the milk begins to steam and is very hot, shut off the heat.

6. While whisking the egg yolks vigorously, slowly ladle one scoop of the hot milk into the eggs.

7. Switch the whisk into the saucepan and start whisking the milk. Slowly pour the egg/milk mixture into the rest of the milk, whisking continuously.

8. Return the saucepan to low heat and stir continuously with a wooden spoon or a heatproof flexible spatula. Stir the mixture off the bottom so the portion in contact with the floor of the pan doesn't overcook.

9. The mixture will thicken as it cooks; it's done when it coats the back of the spoon or spatula. Test by dragging your finger through the mixture on the spoon or spatula; if it leaves a path and doesn't run, it's done. (This might take as long as 20 minutes. Keep the heat low and don't rush it, or you might scramble the eggs.)

10. Pour this mixture over the chocolate and add the bourbon and crème de cacao. Stir together well and chill thoroughly.

11. Serve in small cups, each garnished with a shake of ground nutmeg.

Tips & Warnings

• This version of eggnog cooks the eggs, so there's no risk of salmonella.