Special Chocolate Eggnog

READY IN: 2hrs
Recipe by Mirj2338

From the Jerusalem Post

Top Review by basya

I used recipezaar's change size script to adjust to 2 servings. I used brandy instead of the rum, since I'm not fond of rum. The final product is quite tasty, if a bit "fluffy". It reminded me of a chocolate mousse recipe I make often, just not frozen. I've seen a lot of eggnog recipes with the whipped egg whites and cream, but I think next I'll try one of the custard sorts of eggnogs. Having grown up on store bought eggnog, the fluffy texture is not quite what I had in mind. But it's delightful in its own right. I should have thought to take a picture! It was a lovely drink, too. Definitely a keeper of a recipe.

Ingredients Nutrition

  • 4 eggs, separated
  • 12 cup packed brown sugar
  • 23 cup unsweetened cocoa powder
  • 1 tablespoon pure vanilla extract
  • 12 ounces milk (1.5 cup)
  • 4 ounces light rum (0.5 cup) or 4 ounces brandy (0.5 cup)
  • 18 teaspoon salt
  • 12 ounces whipping cream, whipped to soft-peak stage (1.5 cup)
  • 14-13 cup grated semisweet chocolate


  1. In large bowl, beat together yolks, sugar, cocoa and vanilla until thick and smooth.
  2. Slowly stir in milk and rum, mix well.
  3. Cover and refrigerate until just before serving, at least two hours, so mixture becomes very cold.
  4. Beat whites with salt to soft peaks.
  5. Fold whipped cream into chocolate mixture, gently fold in whites.
  6. Serve immediately, garnished with grated chocolate.

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