What's better than homemade eggnog? Homemade Chocolate Eggnog! Toast the holiday season with our deliciously rich recipe that pairs fragrant nutmeg with our Vanilla Chocolate Mexicano.
Makes about 1 gallon, about 32 4-oz servings.
12 eggs, yolks and whites separated
1 ¼ cups sugar
6 cups milk
2 cups heavy cream
1 tsp nutmeg
3-2.7oz packages Vanilla Chocolate Mexicano Disc, broken up into wedges
In a medium sized pot over medium-low heat, bring milk to a simmer, stirring constantly, or until small bubbles form around the edge of the surface. Remove from heat and add chocolate. Whisk until chocolate has melted entirely and is well incorporated. Set aside to cool to room temperature or cooler.
Using a stand mixer fitted with a whisk attachment or in a large bowl with a hand mixer, whisk egg yolks and add sugar in 3 batches until mixture thickens and is pale yellow in color. Add egg yolks to serving bowl along with cooled chocolate milk, heavy cream, and nutmeg. Whisk well to combine and set aside.
Pro-tip: If you’d like to spike your eggnog, now’s your chance to pour in about 20 ounces of brandy, rum, or your favorite spirit. We went half and half, brandy and rum. ’Tis the season to be jolly, after all.
Using a stand mixer fitted with a whisk attachment or in a large bowl with a hand mixer, whisk egg whites until stiff peaks form. Using your whisk, gently mix whipped egg whites into eggnog mixture until well incorporated and eggnog looks mostly smooth in texture. The egg whites will lighten your eggnog and make it easier to drink. Don’t vigorously stir it—now’s not the time to get your feelings out.
Keep refrigerated in an airtight container when not in use. Eggnog will last 2-3 days, so enjoy promptly after making it.