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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
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In Mexico, chocolate is often spiced with cinnamon and even hot peppers. This is a wonderfully different, rich, and delicious eggnog, rich with chocolate with a little bite! Ingredients:
2 quarts whole milk |
1 3/4 cups sugar |
1/2 teaspoon coarse salt |
1 vanilla bean, seeds scraped and pod reserved |
4 cinnamon sticks |
12 egg yolks |
5 ounces bittersweet chocolate, melted |
3 ounces milk chocolate, melted |
2 cups heavy cream |
1 3/4 cups brandy |
whole nutmeg (to garnish) |
cayenne pepper, for sprinkling |
Directions:
1. Heat 2 qts. of milk, sugar, salt, vanilla seeds, and pod, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
2. Prepare ice water bath. Whisk yolks in a a medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant read thermometer, about 6 minutes. Do not allow to boil.
3. Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks. Pour mixture into a large bowl set in ice water bath, and let cool, stirring often.
4. Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, and add brandy. Add additional milk to egg nog if necessary to reach desired consistency. Top bowl with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne pepper. Serve immediately.
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