There’s something magical about the holidays when a warm kitchen fills with the scent of chocolate and spices—and this Rich Chocolate Eggnog is the hug-in-a-mug that brings it all together.
Creamy, velvety, deeply chocolaty, and luxuriously spiced, this recipe is everything you love about eggnog, but elevated with a rich cocoa twist.
I’ve made this for years as a winter party staple, and it always gets people talking.
Whether you serve it warm or chilled, it feels like you’re drinking something special—like the holidays themselves in a glass.
Why I Love This Recipe
I remember one snowy night years ago, we were all snowed in with the fireplace crackling, and I had a craving for something cozy and indulgent. I added cocoa powder to a classic eggnog base and served it with whipped cream. It instantly became a holiday tradition.
- Warm and comforting with a deep chocolate flavor
- Can be served warm or cold
- Perfect for entertaining or cozy nights in
- Easily made ahead
- Spiced just enough to feel festive without overpowering the chocolate
What You’ll Need
- 4 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- ½ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 4 oz semi-sweet chocolate, finely chopped
- Optional: Whipped cream, extra nutmeg or cinnamon, and chocolate shavings for garnish
Pro Tips
- Use a heavy-bottomed saucepan to prevent scorching the milk and cream.
- Temper the egg yolks slowly by adding hot milk in a thin stream while whisking.
- For extra silky texture, strain the mixture before serving.
- Chill completely if serving cold—at least 4 hours.
- Top with freshly whipped cream for a gorgeous finish.
Tools Required
- Heavy-bottomed saucepan
- Whisk
- Heatproof rubber spatula
- Fine mesh strainer
- Ladle
- Mixing bowls
- Measuring cups and spoons
Substitutions and Variations
- Dairy-free? Use oat milk and coconut cream instead.
- Sweeter version? Add an extra 2 tbsp of sugar.
- Boozy option: Stir in ¼ cup dark rum or bourbon at the end.
- No semi-sweet chocolate? Use bittersweet or milk chocolate depending on your sweetness preference.
Make Ahead Tips
- You can make this up to 3 days in advance. Just let it cool completely, cover, and store in the fridge.
- Whisk or reheat gently before serving if you want it warm.
- Don’t add whipped cream until serving.
Cooking Instructions
Step 1: Whisk Egg Yolks and Sugar
In a medium mixing bowl, whisk together 6 large egg yolks and ½ cup granulated sugar until thick and pale yellow.
Step 2: Heat Milk, Cream, and Spices
In a heavy-bottomed saucepan over medium heat, combine 4 cups whole milk, 1 cup heavy cream, ½ cup unsweetened cocoa powder, ½ tsp ground nutmeg, ¼ tsp ground cinnamon, and ¼ tsp salt. Whisk until fully incorporated and the mixture is hot but not boiling.
Step 3: Temper the Eggs
Slowly pour about 1 cup of the hot milk mixture into the yolk-sugar mixture while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan.
Step 4: Cook the Eggnog Base
Return the saucepan to the stove over medium-low heat. Stir constantly with a heatproof spatula until the mixture thickens slightly and coats the back of a spoon (about 5–8 minutes). Do not boil.
Step 5: Add Chocolate and Vanilla
Remove from heat. Stir in 4 oz finely chopped semi-sweet chocolate and 1 tsp vanilla extract until smooth and fully melted.
Step 6: Strain and Serve
Strain the eggnog through a fine mesh strainer into a large bowl or pitcher. Serve warm, or chill until cold. Garnish with whipped cream, nutmeg, cinnamon sticks, or chocolate shavings as desired.
Leftovers and Storage
Store leftover chocolate eggnog in an airtight container in the fridge for up to 3 days. Shake or stir well before serving. Do not freeze, as the texture may become grainy.
Servings and Cook Time
- Serves: 6
- Total Time: 25 minutes + chill time (if serving cold)
Macros (Per Serving – Without Garnish)
- Calories: 320
- Protein: 7g
- Carbs: 25g
- Fat: 21g
- Sugar: 22g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Egg yolks provide richness and structure, creating a custard-like base when tempered and gently heated. Cocoa powder adds a deep, earthy flavor that balances the sweetness. Adding chopped chocolate at the end boosts the creaminess and gives a silky mouthfeel. The fat from cream binds everything together, delivering that luxurious texture we crave in eggnog.
Common Mistakes
- Overheating the mixture: Can curdle the eggs. Always cook low and slow.
- Not tempering eggs: Pouring hot milk directly into yolks will scramble them.
- Skipping the strainer: Removes any accidental lumps and makes it silky smooth.
- Using low-fat milk: Won’t be as creamy and rich.
What to Serve With
- Gingerbread cookies or biscotti
- Cinnamon rolls or spiced scones
- A slice of dark chocolate cake for a decadent pairing
- Cheese platter with dried fruits
FAQ
Can I make this without eggs?
You can use a custard substitute with cornstarch and milk, but the flavor and texture won’t be quite the same.
Is this recipe gluten-free?
Yes! Just be sure your chocolate and cocoa powder are certified gluten-free.
Can I double the recipe?
Yes, just make sure you use a large enough saucepan and take extra care when tempering.
Can I use Dutch-process cocoa powder?
Absolutely. It gives a smoother, deeper chocolate flavor.
Enjoy every sip of this rich chocolate eggnog and let it warm you right down to your toes. If you try it, leave a comment with how it turned out or any fun twists you added!
