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Drink recipe · from the recipe book

Iced Cocoa Eggnog Cold Brew

Chilled coffee poured over a silky, chocolatey cooked eggnog with a whisper of nutmeg, rich and smooth.

Iced Cocoa Eggnog Cold Brew

Ingredients

  • 2 cups (470 ml)480 gWhole milk
  • 3 large150 gEggsbeaten
  • ¼ cup50 gGranulated sugar
  • 3 tbsp15 gUnsweetened cocoa powder
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround nutmeg
  • ⅛ tsp0.5 gSalt
  • 2 cups (470 ml)480 gBrewed coffeebrewed strong

Steps

  1. Refrigerate the brewed coffee until cold, at least 1 hour.
  2. In a pot off the heat, whisk together the sugar, the unsweetened cocoa powder and the salt until no lumps remain.
  3. Whisk about a quarter of the whole milk into the cocoa mixture to make a smooth paste.
  4. Whisk in the beaten eggs, then the remaining three quarters of the whole milk, until smooth.
  5. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160°F (71°C) on a thermometer, about 8 to 10 minutes; do not boil.
  6. Remove from the heat and stir in the vanilla and the nutmeg.
  7. Pour the cocoa eggnog into a container set in a bowl of ice water to cool quickly, then cover and refrigerate until cold, about 2 hours.
  8. Fill four glasses with ice, divide the chilled coffee among them, and top with the cold cocoa eggnog. Stir and serve.

Contains: Milk, Egg.

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

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