Chocolate Eggnog Cocktail
It took me a long time to get used to drinking traditional eggnog during the holidays. I liked eggs, but couldn’t stand the thought of drinking raw ones. Fortunately, my combined love of rum and Christmas eventually got me over it, but some people still have trouble. For those folks, there’s chocolate eggnog. It seems that chocolate can overcome any fear of eggs, and by replacing the rum with more milk, you can even make an alcohol-free chocolate nog.
SERVES 15
For the Batter:
8 large eggs
1½ cups unsweetened cocoa powder
1 cup packed brown sugar
2 tablespoons vanilla extract
4 cups whole milk
8 ounces dark rum
For the Chocolate Whipped Cream:
4 ounces milk chocolate
3 cups heavy cream, well-chilled
Pinch of salt
For the Garnish:
8 ounces semisweet chocolate, grated
15 cinnamon sticks
- MAKE THE BATTER:
Separate the eggs, depositing yolks and whites into two separate bowls. Place the whites, covered tightly, immediately into the refrigerator. Whisk the yolks with the cocoa powder, brown sugar, and vanilla until very smooth. Gently stir in the milk and rum. Cover the bowl tightly with plastic wrap and refrigerate for several hours until cold.
- PREPARE THE CHOCOLATE WHIPPED CREAM:
Chop the chocolate into small chunks and heat it in a bowl placed over a saucepan of boiling water, stirring frequently until the chocolate melts. Cool briefly in the refrigerator, but do not allow the mixture to solidify. Meanwhile, whip the cream to soft peaks. Stir in the cooled, melted chocolate and blend thoroughly.
Remove the egg whites from the fridge and beat with a pinch of salt until soft peaks form. Fold the whites into the chilled egg yolk mixture and pour into mugs. Garnish each with a dollop of chocolate whipped cream, some grated semisweet chocolate, and a cinnamon stick stirrer.
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