This chocolate eggnog recipe is incredibly easy to make and so delicious! It is wonderfully creamy and thick with plenty of chocolate flavor. Made without alcohol, this spiced chocolate eggnog can be enjoyed by adults and kids alike. Perfect for serving up for the holidays!
Homemade chocolate eggnog
If you hung around our site, you surely know that we are big eggnog fans. After sharing an insanely delicious condensed milk eggnog and this tasty eggnog milkshake, the time has come for the best chocolate eggnog!
I’m never one to pass a chocolate drink. And if you enjoy decadent beverages as well, you’ll love this homemade chocolate eggnog! It’s rich, creamy, plenty thick, and full of intense chocolate flavor and cozy spices.
What is chocolate eggnog?
Traditional eggnog is an egg- and milk-based drink typically made with milk, eggs, cream, sugar, and spices. Some also like to include alcohol.
Chocolate eggnog is classic eggnog with the addition of delicious chocolate. It’s richer and thicker compared to hot chocolate or hot cocoa. My version is kid-friendly as it doesn’t include alcohol.
What does chocolate eggnog taste like?
The taste of chocolate eggnog is sweet and seriously chocolatey. It reminds me of chocolate gelato or chocolate custard. Hints of vanilla, cinnamon, and nutmeg give it a lovely holiday aroma.
Why you’ll love this eggnog recipe
- Easy to make: This festive Christmas drink comes together in 20 minutes or less and requires only 8 easy-to-find ingredients.
- Rich chocolate taste: You’ll love the velvety texture, and rich chocolate aroma mingled with warming cinnamon and nutmeg.
- Perfect for the holidays: Chocolate and eggnog lovers will go crazy for this delicious chocolate-flavored treat. And don’t forget to offer Santa a cupful, too!
- Freezer friendly: Eggnog freezes well, allowing you to whip up a yummy holiday drink in minutes when unexpected guests arrive.
Chocolate eggnog ingredients
Wondering what goes into chocolate eggnog? The ingredients list is pretty simple. Be sure to check the recipe card below for quantities. You’ll need the following:
- Chocolate makes this holiday drink extra decadent. You can use chocolate chips or chop up a chocolate bar. I made my eggnog with bittersweet chocolate for a rich and bold flavor, but semisweet or dark chocolate will work, too.
- Egg yolks make the eggnog nice and creamy. I think whipped egg whites add a strange texture to eggnog and prefer only yolks. Instead, save the whites for meringue cookies.
- Milk + heavy cream build the base of this homemade eggnog recipe.
- Sugar adds sweetness and balances out the chocolate aroma. You can use granulated sugar or a mix of white and light brown sugar for a subtle caramel note.
- Vanilla extract, cinnamon + nutmeg is the perfect trifecta of spices that gives the eggnog a cozy aroma and lovely spiciness.
How to make chocolate eggnog
This chocolate eggnog recipe comes together easily, but there are a few steps you want to get just right in order to ensure perfectly creamy and thick eggnog.
Some eggnog recipes use raw eggs, but this version is cooked. Heating the mixture will pasteurize the egg yolks and eliminate any bacteria and salmonella. Let me show you what to do!
#1: Whip egg yolks and sugar
- Start by adding the egg yolks and sugar into a mixing bowl and beat until pale and creamy, for about 5 to 7 minutes. Whipping adds volume to the yolks and helps the sugar dissolve.
#2: Heat milk, cream, and chocolate
- Then, combine the chocolate chips or chopped chocolate, milk, cream, vanilla extract, ground cinnamon, and ground nutmeg in a medium saucepan.
- Heat over medium-high heat until the chocolate has melted and the mixture begins to simmer. Keep stirring, so the chocolate doesn’t burn to the bottom of the pot.
#3: Temper the egg mixture
- Next, whisk the warm chocolate milk slowly into the egg yolks. Be sure to whisk constantly and quickly.
- When all chocolate milk has been added, pour everything back into the saucepan.
#4: Heat until the mixture reaches
- Return the saucepan to the stove and continue cooking over medium-low heat until the mixture reaches 160°F / 70°C. This temperature is needed to pasteurize the yolks. Keep whisking the mixture the entire time.
- Then remove from stove.
- Cover the surface of the drink with plastic wrap. This prevents skin from forming on your eggnog.
- Allow to cool to room temperature and then refrigerate until cold. Eggnog thickens as it cools and will end up deliciously creamy.
#6: Serve and enjoy
- Serve cold and optionally garnish with whipped cream, chocolate shavings, and a sprinkle of cinnamon.
Tips for the best chocolate eggnog
- Combine the egg mixture and hot chocolate milk slowly. If you add the hot milk too quickly, the yolks might curdle. This process is called tempering, and it’s done very gradually, so you don’t accidentally scramble the eggs.
- Adjust the texture. Feel free to play with milk and cream ratios. Add more cream to make your drink richer or less for a thinner drink.
- Cover the eggnog with plastic wrap. Milk and cream form a skin, which isn’t bad, albeit a bit annoying. To prevent this, take a piece of plastic wrap (cling film) and lay it directly on the eggnog’s surface before cooling and refrigerating.
White chocolate eggnog
To make white chocolate eggnog, swap out the bittersweet for white chocolate and use only 1/2 cup / 100 g / 3.5 oz sugar. The rest of the instructions remain the same.
Chocolate mint eggnog
For chocolate peppermint eggnog, replace the vanilla extract with 1 tsp peppermint extract.
Spiked chocolate eggnog with alcohol
For spiked chocolate eggnog, stir 1/4 cup / 60 ml / 2 fl oz brandy, spiced rum, whiskey, or bourbon into the finished eggnog. Adding alcohol will thin it out a little.
Can I make this with chocolate milk?
Yes, it’s possible to make this easy eggnog recipe with chocolate milk! Simply replace the regular milk and chocolate with 2 cups / 450 ml / 16 fl oz chocolate milk.
You may need to reduce the amount of sugar if your chocolate milk is already very sweet.
Can I make eggnog with hot chocolate mix?
Yes, that should work, too. Replace the chocolate with 1/2 cup hot chocolate mix. Hot chocolate mix usually contains sugar, so you might need less sugar overall.
Can I substitute cocoa powder for bittersweet chocolate?
Sure! To create chocolate eggnog with cocoa powder, cream the egg yolks and sugar as described. Then whisk 1/4 cup / 25 g / 0.9 oz unsweetened cocoa powder with the milk and heavy cream and heat. Pour the cocoa milk mix into the eggnog mixture and continue as described.
How to store chocolate eggnog
Chocolate eggnog shouldn’t sit at room temperature longer than 2 hours. To refrigerate, transfer the eggnog into an airtight pitcher or food container and keep it in the fridge.
How long does eggnog last?
Non-acholic eggnog should be consumed within 5 days.
Can you freeze chocolate eggnog?
Yes, you can freeze chocolate eggnog by pouring it into a freezer-safer container or freezer bag. Frozen eggnog will be good for 1 month. Let it defrost in the fridge overnight.
By the way, you can also serve it frozen as chocolate eggnog gelato or ice cream. It’s super yummy!
- 6 egg yolks (US, CAN, AUS, NZ: L / UK & Europe: M)
- 3/4 cup 150 g / 5.3 oz granulated (white) sugar
- 2 cups / 450 ml / 16 fl oz whole milk (can sub for skim)
- 1 cup / 240 ml / 8 fl oz heavy whipping cream
- 1/2 cup / 80 g / 2.8 oz chocolate chips or chopped chocolate
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Whip egg yolks and sugar. Start by adding the egg yolks and sugar into a mixing bowl and beat until pale and creamy, for about 5 to 7 minutes. Whipping adds volume to the yolks and helps the sugar dissolve.
- Heat milk, cream, and chocolate. Then, combine the chocolate chips or chopped chocolate, milk, cream, vanilla extract, ground cinnamon, and ground nutmeg in a medium saucepan. Heat over medium-high heat until the chocolate has melted and the mixture begins to simmer. Keep stirring, so the chocolate doesn't burn to the bottom of the pot.
- Temper the egg mixture. Next, whisk the warm chocolate milk slowly into the egg yolks. Be sure to whisk constantly and quickly. When all chocolate milk has been added, pour everything back into the saucepan.
- Heat until the mixture reaches. Return the saucepan to the stove and continue cooking over medium-low heat until the mixture reaches 160°F / 70°C. This temperature is needed to pasteurize the yolks. Keep whisking the mixture the entire time. Then remove from stove.
- Cool. Cover the surface of the chocolate eggnog with plastic wrap. This prevents skin from forming on your eggnog. Allow to cool to room temperature and then refrigerate until cold. The chocolate eggnog thickens as it cools and will end up deliciously creamy.
- Serve and enjoy. Serve cold and optionally garnish with whipped cream, chocolate shavings, and a sprinkle of cinnamon.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 238mgSodium: 56mgCarbohydrates: 15gFiber: 1gSugar: 13gProtein: 7g