Chocolate Eggnog is a rich, cozy twist on classic holiday eggnog with a deep chocolate flavor that feels like sipping dessert. This recipe includes both dairy and dairy free options so everyone at your table can enjoy a festive glass.
Table of Contents
Ingredients
- Eggs and sugar: create a sweet, silky custard base for this chocolate eggnog recipe.
- Cocoa powder and dark chocolate: add rich flavor and body to the eggnog.
- Salt: sharpens sweetness and deepens chocolate flavors.
- Milk: forms a creamy base, dairy or plant-based, your choice.
- Vanilla: rounds out flavor and boosts chocolate.
- Nutmeg and cinnamon: add warm, cozy holiday spice to your chocolate eggnog.
- Optional alcohol: adds warmth and classic nog bite.
- Whipped or coconut cream: fluffy topping with extra richness.
- Grated chocolate or cocoa: extra flavor and pretty finish.
Alternative Ingredients
- Sugar: swap with coconut sugar, light brown sugar, or maple syrup for an alternative to traditional chocolate eggnog.
- Cocoa powder: use Dutch-process cocoa or hot cocoa mix (reduce sugar slightly).
- Dark chocolate: use semi-sweet chips, milk chocolate, or extra cocoa powder.
- Milk: any dairy or plant milk works; try oat, almond, cashew, or lactose-free.
- Vanilla: sub vanilla bean paste, scraped vanilla bean, or almond extract to enhance your chocolate eggnog.
- Nutmeg and cinnamon: use pumpkin pie spice, allspice, or just cinnamon for different flavors.
- Alcohol: skip, or use rum extract plus extra milk for a nonalcoholic version of chocolate eggnog.
Nutritional Benefits
- Antioxidant support: Cocoa’s natural antioxidants help counter everyday oxidative stress, making chocolate eggnog beneficial.
- Satiety and satisfaction: Rich texture plus protein and fat help you feel fuller and more satisfied with a smaller portion.
- Nutrient absorption: Dietary fat helps your body absorb fat-soluble vitamins from the rest of your meal.
- Mindful comfort: Enjoyed slowly, a cozy holiday drink can support relaxation and more mindful eating habits.
Expert Tips
Smoothest sip: Strain the finished eggnog through a fine mesh sieve for a super creamy texture.
Perfect thickness: Cook a bit longer for a thicker sip or whisk in extra milk to thin it out.
Deeper flavor: Make it a day ahead and chill overnight so the chocolate and spices in your eggnog really bloom.
Egg safety: Gently heat to about 160–165°F and keep it below a simmer for a safe, silky custard.
Leftover magic: Use any extra chocolate eggnog as a base for iced coffee, hot chocolate, or a holiday milkshake.
FAQs
Yes, just leave it out or add a splash of rum extract for flavor.
The mixture is gently cooked to about 160–165°F, which helps reduce the risk from raw eggs.
You can swap one or two yolks for whole eggs for a lighter, slightly thinner texture.
Use semi-sweet chocolate chips or add extra cocoa powder and a little more sugar to taste.
Absolutely—start with less sugar, then taste after the chocolate melts and add more if needed.
Serving Suggestions
Serve Chocolate Eggnog alongside holiday cookies, gingerbread, or shortbread for an easy festive dessert moment. It also pairs beautifully with a cozy brunch spread, like cinnamon rolls, French toast, or a simple cheese and fruit board.
Storage Suggestions
Store leftover Chocolate Eggnog in an airtight jar or pitcher in the fridge for up to 2–3 days, and give it a good whisk or shake before serving again. Because it is egg-based, keep it well chilled and discard if it ever smells off or separates strangely. This ensures your chocolate eggnog stays fresh.
You’ll also enjoy:
Chocolate Eggnog
Equipment
- food thermometer (optional but helpful for egg safety)
Ingredients
Egg base
- 4 large egg yolks (or 3 yolks + 1 whole egg for a bit lighter texture)
- 1/3 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- pinch of fine salt
Choose your milk/cream
- 2 cups your choice of milk unsweetened almond, oat, cashew, or whole dairy milk
- 1/2 cup heavy cream or full-fat canned coconut milk (well stirred) for dairy free
Chocolate & flavorings
- 3 oz dark chocolate finely chopped
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg (plus more for serving)
- pinch of cinnamon
- 1/4-1/2 cup bourbon, dark rum, or brandy (optional, if you want to make it a adult cocktail)
For serving (optional)
- whipped cream or coconut whipped cream
- extra grated chocolate or cocoa powder
- extra nutmeg on top
Instructions
- In a medium heatproof bowl, whisk together the egg yolks, sugar, cocoa powder, and salt until smooth, thick, and a bit lighter in color.4 large egg yolks, 1/3 cup granulated sugar, 2 tbsp unsweetened cocoa powder, pinch of fine salt
- In a medium saucepan, combine your chosen milk + cream combination (dairy or dairy free). Heat over medium until steaming and just starting to bubble around the edges, but not boiling.2 cups your choice of milk, 1/2 cup heavy cream
- Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly. Add another ½ cup the same way. This gently warms the eggs so they do not scramble.
- Pour the tempered egg mixture back into the saucepan with the rest of the milk. Cook over medium-low heat, stirring constantly with a spatula or whisk, until it slightly thickens and coats the back of a spoon, about 5–8 minutes.
- Remove from the heat. Add the chopped chocolate and let sit for 1 minute, then whisk until fully melted and smooth. Stir in vanilla, nutmeg, and optional cinnamon. (If using alcohol, stir it in here to taste).3 oz dark chocolate, 1 tsp vanilla extract, 1/4 tsp ground nutmeg, pinch of cinnamon, 1/4-1/2 cup bourbon, dark rum, or brandy
- Pour into a jar or pitcher. Press a piece of parchment or plastic wrap on the surface if you want to prevent a skin from forming. Chill in the fridge until cold, at least 2 hours.
- Give it a good whisk before serving. Pour into small glasses or mugs. Top with whipped cream or coconut whip, a dusting of cocoa or grated chocolate, and a pinch of nutmeg.
Notes
- This recipe works with dairy or dairy free milk; just stick to unsweetened for best flavor.
- For a stronger chocolate flavor, add an extra tablespoon of cocoa or use darker chocolate.
- Adjust sweetness at the end, after the chocolate melts, so you don’t accidentally over-sweeten.
- For a thicker eggnog, cook the custard a bit longer or add a splash of extra cream or coconut milk.
- For egg safety, gently heat to about 160–165°F and avoid boiling to keep the texture silky.
- The flavor deepens as it chills, so making it a day ahead gives an even richer chocolate spice taste.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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