Warm Chocolate Eggnog
A few years ago, while at a Christmas Open House hosted by a fantastic local art shop, I noticed a little sign next to a coffee urn that said, Chocolate Eggnog. “Well, that is either terribly amazing or amazingly terrible,” I thought. I mean, the components are all there. You've got eggnog (good) and chocolate (great) Yet with food just because components work separately does not mean they are all that great combined---like spaghetti tacos, for instance.
After checking out the ingredients, I tied a sample. And it was…amazing. The spiciness of the eggnog worked really well with the chocolate.
For some silly reason, I didn't ask Beth, the owner, for the recipe. At home I tried to recreate this drink. I failed. My attempted version of the recipe (eggnog and cocoa powder) was just off. When I headed to Artifacts this year, I was determined to get that recipe!
The recipe Beth provided looked deceptively simple: eggnog, hot fudge sauce, nutmeg, and vanilla. But over the years I've learned that chocolate-anything (bars, cocoa powder) varies from brand to brand. A Hershey bar is very, very different from a 70% Cocoa Dark chocolate bar, even though they are both chocolate. Therefore, I wanted the fudge sauce Beth used in her recipe.
Turns out, the fudge sauce she uses comes from Saratoga, which is just up the road from where I live. Called "Sundaes Best Hot Fudge Sauce." it's more like ganache than traditional fudge sauce. If you can get your hands on it, either locally or on-line, I'd use it in the recipe. It's great stuff. If you can't, replace it with the best hot fudge sauce you can find or homemade ganache. Just don't use chocolate syrup, okay? I don't want to say using chocolate syrup in this recipe would be a travesty but….it would be a travesty.
Beth's recipe used all eggnog in the recipe. While the sample I enjoyed at her shop was great, it was just a sip. Beth cautioned me that a mug might be too much. So, as always, I tinkered with the recipe.
Instead of using all eggnog, I used half eggnog and half milk (1% in my case). The recipe called for 1/2 cup of fudge sauce for one quart of eggnog. This works out to 2 tablespoons per cup. I thought that might be too much for me. So I cut the fudge back to two teaspoons per cup. And the vanilla? I dropped it because I found it overpowered the rest of the spices. And, I made one more change. Since I prefer to make my chocolate eggnog glass by glass, I reduced the recipe so it only makes one cup.
Here's my version of Beth's recipe.
Warm Chocolate Eggnog
While I prefer this drink warm, it is also delicious cold.
1/2 cup eggnog
1/2 cup milk
2 teaspoons Sundaes Best Hot Fudge Sauce or other hot fudge/ganache
Pinch ground cinnamon
Pinch ground nutmeg
1. Combine all ingredients in a microwave-safe bowl or cup. (I use a 2-cup measuring cup.)
2. Heat for one minute on high heat. Chocolate eggnog should be warm but not hot.
3. Remove bowl from the microwave and stir. The fudge will have sunk to the bottom. Scrape the bottom of the bowl with your spoon to incorporate all the fudge sauce into the eggnog.
For a Crowd
2 cups eggnog
2 cups milk
3 tablespoons Sundaes Best Hot Fudge or other hot fudge/ganache
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1. Combine ingredients in a medium (2 quart) saucepan.
2. Heat over medium-low heat, stirring occasionally until fudge sauce is melted and eggnog is warm. Do not boil.