A delicious recipe of comforting spiced eggnog served with white and dark chocolate bark.
For now I want to leave you with this very easy Spiced Eggnog and Festive Chocolate Bark recipe. The great thing about this recipe is that it’s absolutely simple and you can have it alcohol free if you want.
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.
- 6 egg yolks
- 1 cup of sugar
- 2 cups whole milk
- 1 cup fresh cream
- ½ cup bourbon (optional)
- seeds from one vanilla pod / 5ml vanilla essence
- 4 cinnamon quills / 5 - 8 ml ground cinnamon
- 5 - 8ml ground nutmeg
- 4 whole star anise
- 100 gr dark chocolate bar
- 100 gr white chocolate bar
- ½ cup mixed nuts, chopped
- ½ cup chopped nougat bar (any flavour)
- ½ cup chopped mixed dried fruit
- 1In an electric mixer, add the egg yolks and sugar and beat on high until pale and creamy.
- 2Combine 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.
- 3Carefully, with the mixer on low, pour the hot milk mixture into the egg and sugar mixture.
- 4Mix until combined and transfer the nog back to your pot and onto the stove.
- 5On 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.
- 6For 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.
- 7When you are ready to serve, pour your eggnog into glasses and dust with cocoa powder - serve with broken chocolate bark.