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Drink recipe · from the recipe book

Raspberry Cocoa Eggnog Shake

A thick, chilled chocolate custard nog blended with tart raspberries for a creamy, berry-bright shake with a hint of nutmeg.

Raspberry Cocoa Eggnog Shake

Ingredients

  • 2½ cups (590 ml)600 gWhole milk
  • 2 large100 gEggsbeaten
  • ⅓ cup60 gGranulated sugar
  • ¼ cup20 gUnsweetened cocoa powder
  • 2¼ tsp6 gCornstarch
  • ⅛ tsp0.5 gSalt
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround nutmeg
  • 2 cups250 gRaspberries
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat

Steps

  1. In a medium pot, whisk the sugar, unsweetened cocoa powder, cornstarch and salt until no lumps remain.
  2. Whisk in the whole milk and the beaten eggs until smooth.
  3. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160°F (71°C) on an instant-read thermometer, about 8 to 10 minutes; do not let it boil.
  4. Take the pot off the heat and stir in the vanilla and nutmeg.
  5. Pour the chocolate nog into a shallow container, cool it promptly in an ice bath for 10 minutes, then cover and refrigerate until cold, at least 2 hours.
  6. Pour the chilled chocolate nog into a blender and add the raspberries and Greek yogurt; blend until thick and smooth.
  7. Pour into four glasses, over ice if you like, and serve right away.

Contains: Milk, Egg.

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

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