Easy Chocolate Eggnog Recipes

CHOCOLATE EGGNOG

Steps:

• In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.

NON-ALCOHOLIC EGGNOG

Steps:

• Separate the eggs and place the yolks in a bowl. The whites can be placed in another bowl, covered, and refrigerated for use later in another recipe.
• Add sugar to the yolks and use a hand blender or whisk to whisk them together till pale and creamy.
• Heat milk and cream in a saucepan and bring it to a gentle simmer. Now slowly whisk the milk mixture into the egg mixture. Make sure to add the milk mixture in a thin, steady stream so that you don't scramble the eggs. Keep whisking continuously till all the milk is whisked in.
• Transfer the mixture back to the saucepan and cook on medium heat till the eggnog thickens to your desired consistency. Keep stirring as it heats to keep it from sticking to the bottom.
• Serve immediately or refrigerate for up to 3 days.

EASIEST EGGNOG

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

QUICK AND EASY CHOCOLATE MINT EGGNOG

Steps:

• Stir eggnog, chocolate syrup, coffee liqueur, and peppermint extract together in a large bowl with a whisk until smooth. Fold whipped topping through the eggnog mixture.

CHOCOLATE EGGNOG

Steps:

• Combine milk, eggnog and Carnation Breakfast Essentials® Drink in large mug; stir well. Sprinkle with nutmeg. Serve with cinnamon stick.

EASY CHOCOLATE EGGNOG

Steps:

• Mix all ingredients except Cool Whip.
• Chill at least 4 hours or overnight.
• Before serving, fold in Cool Whip.
• Serve in wine glasses or other party cups.

THE BEST EASY EGGNOG RECIPE

Steps:

• In a bowl or medium sized pot, add egg yolks and beat with whisk or hand mixer.
• Stir in sugar, mix well to combine.
• In another pan, add milk.
• Then add cream.
• Stir in spices and vanilla.
• Heat cream and milk, while whisking vigorously, over medium high heat to hot - but NOT boiling.
• Slowly temper eggs by pouring milk and cream mixture into eggs while whisking vigorously. Pour only a little bit of the cream and milk at a time, so you do not cook the eggs and make scrambled eggs!
• Whisk well when fully mixed.
• Return pot to stove and cook on medium heat, whisking vigorously, until eggnog thickens (about 4-5 minutes) - and reaches 160 degrees Fahrenheit using a candy thermometer.
• Remove from heat and strain.
• Let cool in refrigerator for at least 30 minutes.
• Serve with a cinnamon stick and a bit of fresh nutmeg grated on top.
• Stir in a shot of rum or whiskey as desired.
• Can also be heated up to serve hot, if desired.