My favorite eggnog of the holiday season! I’ve been making, bottling, gifting and enjoy this beverage for thirty years and I look forward to it every year. It’s become an extended family favorite and a staple at all our Christmas gatherings. After Labor Day the fall holiday baking kicks in and many recipes include cinnamon and nutmeg spices, including traditional eggnog, Coquito and Crema de Vie. Don’t get me wrong, those flavors are wonderful, it’s just they are on repeat. Then here comes this bright, creamy and chocolaty eggnog beverage. Well hello gorgeous! So delightful, so different, so lovely and so boozy with whisky and rum!
LET’S MAKE SOME CHOCOLATE CREAM LIQUEUR!
In a large heavy bottom pan over medium heat combine half & half, sweetened condensed milk and instant coffee crystals. Stir until coffee crystals dissolve and the liquid is hot. In a separate bowl, whisk the egg yolk and gradually add 4-5 ladles of hot mixture into the egg yolk while whisking.
This technique is referred to as tempering. Pour the tempered egg mixture back into the pot with the hot mixture and stir to combine.
Term: What’s tempering? Basically it’s a cooking technique where you combine hot liquid with a raw egg without scrambling the egg. By slowly adding the hot liquid while you whisk the egg, you are bringing the egg up to the same temperature of the liquid. Once the egg is the same temperature as the liquid, you can incorporate it back into the other liquid without worry of ruining the recipe.
Bring the mixture to a high simmer and cook over medium heat for 2 minutes, stirring constantly. Turn the heat off and add the whiskey, rum, chocolate syrup and vanilla extract. Stir to combine and allow to cool at room temperature. Cover with plastic wrap directly over the liquid to prevent a skin from forming and refrigerate at least 8 hours, best overnight so the flavors can marry.
Remove the plastic wrap, stir well and pour liquid through a sieve again to remove any impurities or skin that may have formed. Transfer to decorative bottles or large container with cap. Keep refrigerated until serving as it’s best served chilled. This will keep nicely in the refrigerator up to 2 months, but it never lasts past New Year’s Eve. Makes about 9 4-ounce servings. A triple batch will yield 4 wine bottles plus a little extra for the chef.
Note: If recycling wine or alcohol bottles, like I do, remember to sterilize the bottles before filling.
When serving, I like to decorate the rim of the glass in a little hot cocoa or milk chocolate powder for a festive touch. I hope you enjoy it and proudly serve it at your next holiday gathering. Leave me a comment below and let me know if you like it as much as I do.
Chocolate Cream Liqueur (Chocolate Eggnog)
My favorite eggnog! A luscious chocolaty version made with whiskey and rum. Flavored with coffee, chocolate and vanilla for an absolutely delicious holiday drink. Makes great gifts!
- 2 cups half & half or light cream
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons instant coffee crystals
- 1 large egg yolk
- 1 cup whiskey
- ⅓ cup rum
- 2 Tablespoons chocolate syrup
- 1 Tablespoon vanilla extract
In a large heavy bottom pan over medium heat combine half & half, sweetened condensed milk and instant coffee crystals. Stir until coffee crystals dissolve.
In a separate bowl, whisk the egg yolk and gradually add 4-5 ladles of hot mixture into the egg yolk while whisking. Return the tempered egg mixture into the the hot milk mixture and stir to combine.
Note: This is called tempering the egg. You're bringing the egg to temperature and incorporating without overcooking and scrambling the egg.
Bring mixture to a high simmer and cook over medium heat for 2 minutes, stirring constantly. Turn heat off.
Add whiskey, rum, chocolate syrup and vanilla extract and stir to combine.
Allow to cool at room temperature. Cover with plastic wrap directly over the liquid and chill in the refrigerator at least 8 hours, best overnight.
Remove the plastic wrap and stir mixture well. Pour chilled mixture through a sieve into another pot or container. This will remove any egg particles or skin that may have formed while cooling.
Transfer to bottles or container with lid. Keep refrigerated. Stores well in the refrigerator up to 2 months. Makes about 4½ cups or 9 4-ounce servings.
Note: I always make a triple batch and fill 4 full 750 ml wine bottles, plus a little extra for the chef. Makes lovely gift for family and friends.
Adapted from an old Better Homes and Garden recipe.