Easy Chocolate Eggnog Recipes

CHOCOLATE EGGNOG

Steps:

• 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.

CHOCOLATE EGGNOG

Steps:

• Combine milk, eggnog and Carnation Breakfast Essentials® Drink in large mug; stir well. Sprinkle with nutmeg. Serve with cinnamon stick.

EASIEST EGGNOG

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

HOMEMADE EGGNOG

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

EASY CHOCOLATE EGGNOG

Steps:

• Mix all ingredients except Cool Whip.
• Chill at least 4 hours or overnight.
• Before serving, fold in Cool Whip.
• Serve in wine glasses or other party cups.

SPICED CHOCOLATE EGGNOG

Steps:

• Heat 2 quarts milk, the sugar, salt, vanilla seeds and pod, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
• Prepare an ice-water bath. Whisk yolks in a medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.)
• Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks. Pour mixture into a large bowl set in ice-water bath, and let cool, stirring often.
• Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, and add brandy if using. (Add more milk to eggnog if necessary to reach desired consistency.) Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne. Serve immediately with churros on the side if desired.

HOMEMADE EGGNOG RECIPE BY TASTY

Steps:

• Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
• While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
• Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
• Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
• Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
• Serve with freshly grated nutmeg on top.
• Enjoy!