Eggnog is a classic Christmas drink made with a custard base. Naturally, chocolate queen Kirsten Tibballs’ recipe has a chocolate element to make it even more delicious. Kirsten uses white chocolate to flavour and thicken the base, plus milk chocolate to line the rim of the glass. I love eggnog with hazelnutty Frangelico but you don’t have to add the booze at all.
In a saucepan, combine the milk, cream, cinnamon, nutmeg, and vanilla and slowly bring the mixture to a boil
In a bowl, whisk the egg yolks with sugar until the yolks are pale in colour
Slowly add the hot milk mixture to the egg yolks in a slow constant drizzle until combined
Return the mixture to the saucepan and cook over a low heat until it thickens slightly and coats the back of a spoon but does not boil. If using a thermometer, the mixture should reach 80°C (176°F).
Place Frangelico or other alcohol, if using, in a bowl with the white chocolate
Pour over the warm mixture and whisk until combined
Place in the fridge until chilled
This can be done two or three days ahead
To Serve
When ready to serve, whip the serving cream and sugar together
Grate some milk chocolate onto a piece of paper
Dip the rim of each glass into the whipped cream and dip in the grated chocolate
Fill each glass two-thirds of the way with eggnog
Pipe or scoop the whipped cream onto the top of the eggnog and dust with ground nutmeg
Notes
Leftover eggnog makes an amazing batter for French toast – simply dip bread in it before frying.
Try Eggnog French toast with panettone too. It’s incredible and so Christmassy!
Use the egg whites to make a Pavlova.
Eggnog will keep in the fridge for three days.
Course: Drinks
Keyword: christmas, drinks, eggnog, white chocolate