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Drink recipe · from the recipe book

Chilled Chocolate Eggnog

Rich, velvety cocoa custard with a whisper of nutmeg, served cold and silky over ice.

Chilled Chocolate Eggnog

Ingredients

  • 3 cups (710 ml)732 gWhole milk
  • 4 large200 gEggsyolks and whites whisked together
  • ½ cup (120 ml)120 gHeavy cream
  • ⅓ cup60 gGranulated sugar
  • ¼ cup20 gUnsweetened cocoa powdersifted
  • ¼ cup40 gSemisweet chocolate chips
  • 1¼ tsp5 gVanilla extract
  • ½ tsp1 gGround nutmeg
  • ⅛ tsp1 gSalt

Steps

  1. In a medium pot off the heat, whisk together the sugar, the unsweetened cocoa powder and the salt until no lumps remain.
  2. Whisk the eggs into the cocoa-sugar mixture until smooth.
  3. Slowly whisk in the whole milk and the heavy cream.
  4. Set the pot over medium-low heat and cook, stirring constantly, until the mixture thickens slightly and reaches 160°F (71°C) on a thermometer, about 8 to 10 minutes; do not let it boil.
  5. Take the pot off the heat and stir in the chocolate chips until melted, then stir in the vanilla and half the nutmeg.
  6. Pour through a fine strainer into a pitcher, set the pitcher in a bowl of ice water and stir for 5 minutes to cool it promptly.
  7. Cover and refrigerate until thoroughly cold, at least 2 hours.
  8. Whisk again, pour into 4 glasses over ice if you like, and dust with the remaining half of the nutmeg.

Contains: Milk, Egg. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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