Eggnog is as much a part of American holiday traditions as twinkling lights and Santa Claus. It’s a drink that some adore and others — well, not so much.
Those who love eggnog will tell you that if you don’t like it, it’s because you have never had homemade eggnog.
The rich but simple ingredients in made-from-scratch nog are light-years beyond anything you will taste in a store-bought carton. For this mocha eggnog, we have added a new twist to the old favorite with the addition of rich, creamy chocolate.
Chunks of chocolate for this rich mocha eggnog recipe
The rich, sweetened cream is reminiscent of home-churned ice cream, and, when combined with a hot cocoa made from melted chunks of real chocolate, you get a delectable drink that is sure to make anyone merry. Serve it up with a garnish of nutmeg and a splash of bourbon, brandy or cognac for a holiday treat.
Like many holiday dishes that seem like strange combinations — such as sweet potatoes and marshmallows or green beans and canned soup — eggnog leaves one wondering how and where it originated. How did anyone ever decide that drinking a mixture of milk, eggs and alcohol was a good idea?
Eggnog probably comes from the medieval British drink called posset, which was a milky, hot ale. In 1885, one newspaper noted, “This drink was held as a great luxury, and found use both as a drink and a medicine.”
Posset was later taken to the new colonies in North America, where the abundance of livestock made it possible for the early settlers to re-create the drink with plenty of eggs, milk, cream, and whiskey or rum, which were easier to come by in that part of the world. The name may have come from “egg-n-grog,” a description of the beverage (with grog being one of many different alcoholic drinks).
That’s how we put the egg in eggnog
The popularity of this creamy winter drink spread, and many other versions of eggnog — such as Eierlikör in Germany and Coquito in Puerto Rico — can now be found around the world.
Shaved chocolate and freshly-grated nutmeg to garnish
In a large bowl, mix together the chocolate and cocoa powder.
In a small saucepan, bring 2 cups of milk to a simmer over medium heat.
Pour warm milk over chocolate and whisk well until chocolate is melted. Add remaining milk and cream, then set aside.
In a standing mixer, place egg whites in the large mixing bowl. Then whisk on low until frothy, about 30 seconds.
Increase the speed to medium and beat until the egg whites are thick and frothy, about 90 seconds.
With mixer running, slowly stream in half the sugar and beat until incorporated, about 30 seconds. Place the beaten egg whites in a large bowl and reserve.
Place the bowl back on the standing mixer. Add egg yolks and remaining sugar. Whisk at medium speed until yolks are thickened and pale yellow, about 1 minute. Lower speed to low, slowly add milk/chocolate mixture and whisk until fully incorporated, about 1 minute.
Add bourbon and mix until combined.
Using a spatula, gently fold egg whites into chocolate mixture.
Pour into glasses and serve garnished with shaved chocolate and grated nutmeg.
Consumer advisory: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Find out more here.
Shave some chocolate then grate a little nutmeg on top