This Rich Chocolate Eggnog Recipe Is Basically Holiday Dessert in a Glass (And Yes, It Slaps)

The holidays already have a VIP list: twinkly lights, questionable sweaters, and drinks that taste like they have a 401(k). This recipe kicks down the door with creamy eggnog luxed up by real chocolate—think velvet meets velvet. It’s thick, bold, slightly boozy if you want it, and dangerously sippable.

Make a batch, and suddenly your living room feels like a speakeasy with tinsel. Warning: people will ask for seconds…and your recipe.

What Makes This Special

This isn’t “holiday store-carton with cocoa powder.” It’s cooked custard eggnog for safety and silkiness, blended with melted dark chocolate for a deep, grown-up flavor. We use two dairy textures—whole milk for body, heavy cream for lushness—so it pours like satin.

A whisper of espresso powder wakes up the chocolate without turning this into a mocha. And the spice profile? Classic nutmeg meets vanilla with a quiet cinnamon cameo.

Cozy, but still sophisticated.

Ingredients

• 6 large egg yolks
• 1/2 cup granulated sugar (plus 1–2 tbsp more to taste)
• 2 cups whole milk
• 1 cup heavy cream
• 6 oz dark chocolate (60–70% cacao), finely chopped
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp espresso powder (optional but recommended)
• 1 tsp pure vanilla extract
• 1/2 tsp freshly grated nutmeg (plus more for garnish)
• 1/4 tsp ground cinnamon
• Pinch of fine sea salt
• 3/4 to 1 cup dark rum, bourbon, or brandy (optional; adjust to taste)
• Freshly whipped cream for topping (optional)
• Chocolate shavings or curls for garnish (optional)

The Method – Instructions

1. Warm the dairy base: In a medium saucepan, whisk together milk, cocoa powder, espresso powder, cinnamon, nutmeg, and salt. Heat over medium until steaming and tiny bubbles form at the edges—do not boil. Remove from heat.
2. Temper the eggs: In a separate bowl, whisk egg yolks and sugar until pale and slightly thick.

   Slowly drizzle in about 1 cup of the hot milk mixture while whisking constantly. This keeps the yolks from scrambling. Then pour the tempered yolk mixture back into the saucepan.

3. Cook the custard: Return the pan to medium-low heat.

   Stir constantly with a spatula, scraping the bottom and sides, until the custard thickens slightly and coats the back of a spoon, about 5–7 minutes. Target 170–175°F (use an instant-read thermometer if you can). Don’t let it boil.

4. Chocolate melt moment: Remove from heat and add the chopped dark chocolate.

   Let it sit for 1 minute, then whisk until smooth and glossy. Stir in the vanilla.

5. Strain for ultra-silk: Pour the mixture through a fine-mesh sieve into a clean bowl or large measuring jug to catch any tiny curds. Stir in the heavy cream.

   Taste and adjust sweetness with 1–2 tbsp extra sugar if needed.

6. Chill thoroughly: Cover and refrigerate at least 4 hours, preferably overnight. This step is everything for flavor melding and thickening.
7. Add the spirit (optional): Once cold, stir in rum, bourbon, or brandy, starting with 3/4 cup and adjusting to taste. If you want it spirit-free, skip this and you’ll still be the hero.
8. Serve like you mean it: Pour into chilled glasses.

   Top with whipped cream, a dusting of nutmeg, and chocolate shavings. Pro tip: a microplane over the glass for fresh nutmeg is chef’s kiss.

Preservation Guide

• Fridge: Store in a sealed glass bottle or jar for up to 3 days without alcohol, or 5–7 days with alcohol. Shake before serving—natural separation is normal.
• Freezer: You can freeze for up to 1 month.

  Leave headspace, thaw overnight in the fridge, then whisk or blend briefly to restore texture.

• Food safety: Because this is a cooked custard, the risk is reduced. Aim for 170–175°F during cooking. Keep below 40°F once chilled.

  Don’t leave out for more than 2 hours.

Health Benefits

Look, nobody’s calling this a green smoothie. But there are some wins. The egg yolks bring high-quality protein, choline, and fat-soluble vitamins like A and D.

Dark chocolate offers flavanols that support heart health and may improve mood—science agrees that chocolate has main-character energy.

Whole milk and cream add calcium and CLA (conjugated linoleic acid). The spices—especially nutmeg and cinnamon—pack antioxidants. Net-net: it’s an indulgence with a few nice side quests.

Moderation, FYI.

Avoid These Mistakes

• Scrambling the eggs: Don’t rush the tempering step. Hot liquid must be added slowly while whisking like you mean it.
• Overheating the custard: Boiling equals grainy texture. Keep it under 180°F and stir constantly.
• Skipping the strain: Tiny curds and cocoa clumps ruin the luxury vibe.

  Strain it—non-negotiable.

• Using weak chocolate: Go 60–70% cacao. Too sweet chocolate flattens the flavor; too bitter can dominate.
• Adding alcohol too early: Don’t add spirits hot. It can curdle and evaporate aroma.

  Chill first, then booze.

• Under-seasoning: Taste for salt and sugar after chilling. Cold dulls sweetness and aroma; adjust then.

Variations You Can Try

• Mexican Hot Chocolate Nog: Add 1/8 tsp cayenne and 1 tsp pure maple syrup. Swap rum for añejo tequila or mezcal for smoky vibes.
• Hazelnut Ferrero Fantasy: Stir in 2 tbsp hazelnut liqueur (Frangelico) and garnish with crushed toasted hazelnuts.
• Mocha Espresso: Double the espresso powder to 1 tsp and add coffee liqueur.

  Brunch will never be the same.

• Peppermint Patty: Add 1/4 tsp peppermint extract and garnish with crushed candy cane. Keep it light—mint is loud.
• Dairy-Light Version: Use 2% milk and swap half the heavy cream for half-and-half. Slightly less rich, still fabulous.
• Zero-Proof Crowd-Pleaser: Skip alcohol and add 1 tsp rum extract plus 1 tbsp maple syrup for complexity.

FAQ

Can I use store-bought eggnog as the base?

Yes, but reduce the sugar and skip the eggs/milk steps.

Warm 3 cups store-bought nog, whisk in cocoa, espresso powder, and melted chocolate, then chill. It won’t be as thick or fresh-tasting, but it’s a quick win.

Do I have to cook the eggs?

If you’re serving guests or want a safer option, cooking to 170–175°F is the move. If using pasteurized eggs, you can make a raw version—but flavor and texture are better with the custard method IMO.

What alcohol pairs best?

Dark rum for caramel warmth, bourbon for oak and vanilla, brandy for fruit and elegance.

Start small and build. You want balance, not a wrestling match.

How do I make it less sweet?

Cut the sugar to 1/3 cup initially, use 70% chocolate, and taste after chilling. You can always add 1 tbsp sugar or maple syrup later if it’s too austere.

Why is my eggnog grainy?

Likely overheated or under-strained.

Next time, keep the custard gently below a simmer and strain through a fine-mesh sieve. A quick blitz with an immersion blender can rescue minor graininess.

Can I make it ahead?

Absolutely. It’s actually better the next day.

Make 24 hours in advance, keep chilled, and add alcohol right before serving.

Is there a non-dairy option?

Use full-fat canned coconut milk (1 can) plus 1.5 cups barista-style oat milk. Expect a coconut note, which plays nicely with chocolate. Thicken slightly with 1 tsp cornstarch during the custard step if needed.

My Take

This Rich Chocolate Eggnog recipe is what happens when hot chocolate grows up and gets a winter tux.

It’s decadent without being cloying, familiar yet a little epic. Make it once and it becomes a December tradition, right next to questionable holiday playlists and the annual “who wrapped this with duct tape?” moment. Pour generously, garnish shamelessly, and enjoy the applause.

You earned it.