Eggnog is always something that everyone looks forward to at the holidays. As much as I’m ashamed to admit it, I’d never made a homemade version. So when Maker’s Mark asked me to come up with an eggnog recipe for their #GetCozyCocktail challenge, I couldn’t resist taking the opportunity to do so!
I wanted to go the traditional route, as far as construction was concerned…but mix things up a little bit when it came to the flavor profile. I’ve always loved the rich and earthy notes of Mexican chocolate, which is flavored with spices like cinnamon and nutmeg. And, usually a little bit of heat from cayenne to warm things up. It translated very well to eggnog!
Thick, chocolaty, frothy, and boozy…the spices meld beautifully with the bold flavor of the bourbon. It makes a relatively large batch, which is perfect for a party. But like most things in life, eggnog only improves with age. Some people swear by aging the stuff for up to a year!
I won’t go that far…but to make a batch now, to enjoy on Christmas Eve seems plausible. Not to mention the fact that it would make an awesome little “thank you” gift for a hostess or neighbor. Served in a jar simply decorated with a tag and a festive ribbon…come on, who wouldn’t be delighted to receive that?
Head on over to Maker’s Mark Instagram page and vote for my recipe by commenting and/or liking it, starting tomorrow through December 17th. Then get to making the nog…after all, ’tis the season!
Mexican Chocolate Eggnog
8 (oz) bittersweet chocolate, chopped
1 Tbsp cocoa powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4-1/2 tsp cayenne pepper (optional)
3 cups whole milk
2 cups heavy cream
2 tsp vanilla
8 eggs, seperated
2/3 cup sugar
2 cups bourbon
whipped cream, for garnish
Additional cinnamon and nutmeg, for garnish
Place chocolate, cocoa powder, cinnamon, nutmeg, and cayenne (if using) in large bowl, set aside.
In a small saucepan over medium heat bring 2 cups of milk to a simmer then pour over chocolate and stir until melted. Add remaining milk, cream, and vanilla. Set aside.
Place egg whites in the bowl of a standing mixer, and whisk on low until frothy, about 30 seconds. Increase the speed to medium, and slowly stream in 1/3 cup sugar. Increase speed to high and beat until egg whites form stiff peaks, about 1 minute longer. Place the beaten egg whites in a large bowl and set aside.
Place mixing bowl back on standing mixer and add egg yolks and remaining sugar. Whisk at medium speed until yolks are thickened and pale yellow, about 1 minute. Lower speed to low and slowly add milk/chocolate mixture and whisk until fully incorporated, about 1 minute. Add bourbon and mix until combined.
Using a rubber spatula gently fold egg whites into chocolate mixture, then use a whisk to break up any clumps that may be remaining.
Serve in a punch bowl over ice. Garnish with whipped cream and cinnamon or nutmeg.
Disclaimer: I was provided with samples from Maker’s Mark. As always, all thoughts and opinions are my own.
