Chocolate Eggnog Recipe
Chocolate Eggnog Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I love Christmas so much that I decorate in October. I don't care for eggnog, but it's such a tradition at Christmastime that I created an eggnog that even I like! —Debbie Holcombe, Brunswick, Georgia
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling

Ingredients

  • 6 large eggs
  • 2/3 cup sugar
  • 4 cups 2% chocolate milk, divided
  • 3 cups chocolate ice cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Optional toppings: whipped cream, ground nutmeg and/or chocolate curls

Directions

In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl.
Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher.
Refrigerate, covered, until cold. Stir just before serving. Top servings as desired. Yield: 12 servings (2/3 cup each).
Originally published as Chocolate Eggnog in Taste of Home December/January 2013, p89

Nutritional Facts

2/3 cup (calculated without optional toppings): 283 calories, 15g fat (9g saturated fat), 151mg cholesterol, 123mg sodium, 31g carbohydrate (28g sugars, 1g fiber), 7g protein.

  • 6 large eggs
  • 2/3 cup sugar
  • 4 cups 2% chocolate milk, divided
  • 3 cups chocolate ice cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Optional toppings: whipped cream, ground nutmeg and/or chocolate curls
  1. In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl.
  2. Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher.
  3. Refrigerate, covered, until cold. Stir just before serving. Top servings as desired. Yield: 12 servings (2/3 cup each).
Originally published as Chocolate Eggnog in Taste of Home December/January 2013, p89

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