|Written by Roseanne Pratt|
If you love traditional eggnog try the eggnog with a rich, deep chocolate taste. This recipe yields about eight small servings.
1. In a saucepan heat three-fourth cups of heavy cream on low heat until boiling. Add one cup of bitersweet chocolate in a medium size mixing bowl and pour the hot heavy cream on top.
2. Pour two cups of whole milk into the saucepan and return to low heat. In another mixing bowl beat four egg yolks, one-half teaspoon of vanilla extract, one-half teaspoon of nutmeg plus, one-half cups of sugar and one-half teaspoons of allspice.
3. Whisk the eggyolks vigorously and ladle one scoop of hot milk into the eggyolks. Whisk the milk into the eggyolks. Whisk the milk in the saucepan then slowly pour the milk and eggyolk mixture into the remaining milk whisking continously. Return the saucepan and heat on low stirring with a wooden spatula. Make sure to stir the mixture off the bottom so it doesn't burn. Pour the mixture over the chocolate and add one-fourth cups of bourbons and one-fourth cups of cre'me de cacao. Stir well and chill. You can serve with a shake of nutmeg. Enjoy!