- 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.
Chocolate Eggnog
Make creamy chocolate eggnog from scratch with easy dairy free swaps for a festive drink friends will ask you to make all winter long.
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
Nutrition
Serving: 2servings | Calories: 866kcal | Carbohydrates: 70g | Protein: 20g | Fat: 58g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 487mg | Sodium: 136mg | Potassium: 846mg | Fiber: 7g | Sugar: 58g | Vitamin A: 1806IU | Vitamin C: 0.4mg | Calcium: 424mg | Iron: 7mg