Warm Cocoa Almond Butter Eggnog

Steps

1. In a heatproof bowl, whisk the eggs and sugar until pale and smooth.
2. Put the unsweetened cocoa powder in a medium saucepan, pour in about a quarter of the whole milk and whisk until no lumps remain, then whisk in the remaining three quarters of the whole milk.
3. Warm the chocolate milk over medium heat, whisking, until steaming but not boiling, about 5 minutes.
4. Slowly ladle about a third of the hot chocolate milk into the egg mixture while whisking, then pour the egg mixture back into the saucepan.
5. Cook over medium-low heat, stirring constantly with a spatula, until the eggnog lightly coats the spatula and reaches 160°F (71°C) on an instant-read thermometer, 4 to 6 minutes; do not let it boil.
6. Take the pan off the heat and whisk in the chocolate chips, almond butter, vanilla and salt until the chocolate melts and the nog is silky.
7. Pour into 4 mugs and dust each with the nutmeg. Serve warm, or for iced glasses, cool the nog quickly in a bowl set over ice water, refrigerate until cold, and pour over ice.