Easy Chocolate Eggnog Recipes

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.

Steps:

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

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

Steps:

• In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.

Steps:

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

Steps:

• In a medium saucepan, melt chocolate in milk over medium-low heat. Remove from heat, and let stand for 2 minutes. Whisk the chocolate until melted and smooth.
• Stir in the eggnog, and heat gently over low heat until very warm but not boiling. Remove from heat, and stir in the vanilla and coffee liqueur. Pour into mugs, and serve with whipped cream and a cinnamon stick garnish.

Steps:

• In a large saucepan, combine the eggnog, chocolate syrup and nutmeg; heat through over low heat, about 15 minutes (do not boil). Remove from the heat; stir in vanilla. , Pour into mugs. Top with a dollop of whipped cream and sprinkle of nutmeg.

Steps:

• Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
• Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
• Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

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.

Steps:

• Use a double boiler to melt chopped Unsweetened Baking Chocolate over a medium/low heat.
• Once the Unsweetened Baking Chocolate is completely melted, add Egg Nog and Milk. Bring to a simmer (do not boil).
• Whisk in Cocoa Powder, Ground Nutmeg and Vanilla.
• Continue to stir mixture until smooth and heated through.
• Pour the thick mixture in to a mug, garnish, as desired, and serve.

Steps:

• Combine water and gelatin in a bowl.
• Whisk white sugar, cornstarch, and salt together in a heavy saucepan over medium heat. Gradually add eggnog to sugar mixture, stirring constantly. Cook and stir until eggnog mixture is thickened, 3 to 4 minutes; continue to cook for 2 minutes more. Remove from heat.
• Stir gelatin mixture into eggnog mixture until gelatin is completely dissolved. Stir in rum extract. Chill eggnog mixture in the refrigerator until cold, at least 1 hour.
• Beat 1 cup cream in a cold glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into chilled eggnog mixture; pour mixture into prepared cookie crust. Chill pie in the refrigerator until set, at least 1 hour.
• Beat cream in a cold glass or metal bowl. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds rather than a sharp peak. Spread cream atop the chilled pie. Refrigerate until chilled, at least 1 hour.

Steps:

• Pour Eggnog and Milk into the cup.
• Whisk until mixed throughly.
• Place in Microwave for 1:15-1:30 minute.
• Whisk in the Packet of Hot Cocoa Mix.
• Enjoy!
• OPTIONAL: Top with whipped cream.

Steps:

• Heat 2 qts. of milk, sugar, salt, vanilla seeds, and pod, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
• Prepare ice water bath. Whisk yolks in a a medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant read thermometer, about 6 minutes. Do not allow to boil.
• Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks. Pour mixture into a large bowl set in ice water bath, and let cool, stirring often.
• Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, and add brandy. Add additional milk to egg nog if necessary to reach desired consistency. Top bowl with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne pepper. Serve immediately.