If you all have been lounging around the pool or catching up on some beach time – I hope you are having the times of your lives!
Around my parts, we’re almost ready for an epic Christmas with the family, you can be sure we will be dining and wining to the max. But, I still have a few posts I need to get done and hopefully have all of you sorted with a delicious festive menu. And then there’s this Eggnog.
For now I want to leave you with this very easy Spiced Eggnog and Festive Chocolate Bark recipe, that you can enjoy if you are hosting a traditional festive feast. The great thing about this eggnog recipe is that it’s absolutely simple and you can have it alcohol free if you want.
I spiced my eggnog with the traditional Christmas spices like cinnamon and nutmeg. I also added vanilla and a few whole star anise spice into the milk and cream mixture – it gives a wonderful deep flavor to this comforting, traditional drink.
To make it even more decadent, I served my Spiced Eggnog with an easy dark and white chocolate bark that’s loaded with nuts, nougat and dried fruit.
You can keep this festive drink for up to a month in the fridge as the alcohol serves as a preservative to keep the eggnog fresh. Without alcohol however, I would say don’t keep it longer than a 4 days. I hope you give this one a try, friends. I was pleasantly surprised and loved the sweet element by adding the chocolate bark to the mug. It definitely speaks about a lazy Christmas morning, everyone in their pj’s around the tree…
|Prep Time||5 min|
|Cook Time||15 min|
- 6 large egg yolks
- 1 cup sugar
- 2 cups milk
- 1 cup fresh cream
- 1/2 cup bourbon optional
- 5 ml vanilla essence
- 4 cinnamon quills
- 8 ml ground nutmeg
- 4 whole star anise
- 100 gr dark chocolate slab
- 100 gr white chocolate slab
- 1/2 cup mixed nuts chopped
- 1/2 cup nougat chopped
- 1/2 cup mixed dried fruit chopped
- In an electric mixer, add the egg yolks and sugar and beat on high until pale and creamy.
- Combine the milk and cream in a large saucepan and add the bourbon, vanilla, cinnamon, nutmeg and anise. Bring to a boil. Remove from stove and scoop out the whole spices.
- Carefully, with the mixer on low, pour the hot milk mixture into the egg and sugar mixture.
- Mix until combined and transfer the nog back to your pot and onto the stove.
- On medium heat, whisk the mixture until it starts to thicken. Choose your choice of thickness, remove from heat and leave to cool, refrigerate until use.
- For the chocolate bark; simply melt the both chocolate bars, spread open on a baking tin and sprinkle with nuts, nougat and dried fruit. Place in freezer until use.
- When you are ready to serve, pour your eggnog into glasses and dust with cocoa powder - serve with broken chocolate bark.