Chocolate Eggnog

Spread good cheer with glasses of this Christmas classic. Make the base a day ahead and whip the cream just before serving.

12 hrs. 30 min.



  1. In a medium heavy saucepan, whisk eggs and 2/3 cup sugar until combined. Stir in 2 cups of the milk. Cook and stir over medium-low heat for 8 to 12 minutes or until mixture coats a metal spoon and thermometer reads 160°F. Do not boil. Immediately transfer to a large bowl.
  2. Whisk in melted chocolate until combined. Whisk in remaining 2 cups milk, 2 cups of the cream, rum extract, vanilla and nutmeg. Cover and chill for 4 to 24 hours.
  3. In a small bowl, beat remaining 1 cup cream with 2 tablespoons sugar until soft peaks form. Stir eggnog before serving. Top with whipped cream and additional nutmeg.
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