CHOCOLATE EGGNOG
I love Christmas so much that I decorate in October. I don't care for eggnog, but it's such a tradition at Christmastime that I created an eggnog that even I like! -Debbie Holcombe, Brunswick, Georgia
Provided by Taste of Home
Time 30m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.
Nutrition Facts :
CHOCOLATE EGGNOG
Provided by Food Network
Time 5m
Yield 1 glass
Number Of Ingredients 5
Steps:
- Combine milk, eggnog and Carnation Breakfast Essentials® Drink in large mug; stir well. Sprinkle with nutmeg. Serve with cinnamon stick.
EGGNOG-CHOCOLATE CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly brush an 11-by-17-inch rimmed baking sheet with vegetable oil and line with parchment paper. Brush the parchment with oil and dust with flour, tapping out the excess. Whisk the flour, 3/4 cup granulated sugar, the malted milk powder, cocoa powder, baking soda, cinnamon, allspice and nutmeg in a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium speed until foamy, 1 to 2 minutes. Increase the mixer speed to medium high and gradually add the remaining 2 tablespoons granulated sugar; continue beating until stiff shiny peaks form. Set aside.
- Beat the vegetable oil, egg yolks and milk in a separate bowl with the mixer on medium speed (no need to clean the beaters). Reduce the speed to low and beat in the flour mixture until just combined. Fold one-third of the beaten egg whites into the batter, then fold in the rest until incorporated. Pour the batter onto the prepared baking sheet and spread evenly with a rubber spatula. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed, 12 to 14 minutes. Dust the cake with the confectioners' sugar and spread a large clean kitchen towel (not terry cloth) on top. Invert a cooling rack onto the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting from a long side to form a 17-inch-long roll. (You'll remove the towel later.) Set aside on the rack to cool completely.
- Make the frosting: Combine the granulated sugar and 3/4 cup water in a small saucepan and bring to a boil, stirring to dissolve. Cook over medium heat, without stirring, until a candy thermometer registers 240 degrees F, 20 to 30 minutes. (Brush any sugar crystals off the side of the pan with a wet pastry brush.) When the sugar has almost reached 240 degrees F, beat the egg and egg yolks in a stand mixer with the whisk attachment on high speed until thick and fluffy, about 5 minutes. Reduce the speed to low and slowly pour in the sugar syrup between the whisk and the side of the bowl. Increase the speed to high and beat until the bowl is cool to the touch. Remove the whisk and fit the mixer with the paddle attachment. With the mixer on medium-high speed, gradually add the butter and beat until thick and glossy. Combine the malted milk powder, vanilla and 1 teaspoon water in a small bowl; beat into the frosting along with the nutmeg.
- Unroll the cooled cake and spread with 1 1/2 cups of the frosting. Gently reroll the cake (without the towel) and trim the ends. Cover with the remaining frosting; dust with cocoa powder.
WHITE CHOCOLATE EGGNOG
Steps:
- In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.
HOMEMADE EGGNOG WHITE CHOCOLATE HOT CHOCOLATE
Say that 3 times, fast. Super cool and indulgent hot chocolate. Why deny yourself during the holidays? Two holiday beverages co existing in a perfect mug of joy!! Ring in the new year right. Serve Homemade Eggnog White Chocolate Hot Chocolate while watching the New Year's parade. Be bold. Have fun. Cheers!
Provided by Hedy Goldsmith
Categories beverage
Time 50m
Yield 1 quart; eight 4-ounce servings
Number Of Ingredients 18
Steps:
- Melt the white chocolate in a heatproof bowl over simmering water, stirring until melted. Set aside and keep warm. In a heavy-bottomed saucepan, heat the half-and-half, cream, vanilla seeds and pod, orange zest, spices, and salt over low heat until it comes to a boil. Stir occasionally to prevent scorching. Remove from the heat, cover, and steep for 20 minutes. In the bowl of a stand mixer fitted with the whip attachment, whip the eggs and sugar on high speed until thick and ribbony, 3 to 4 minutes. Strain the spices from the cream, return the cream to the pan, and reheat to a simmer. Lower the speed of the mixer to low. Slowly ladle some of the hot cream into the eggs, warming them up. Add them back to the pot of cream. Attach an instant-read thermometer to the pot and cook the cream over low heat, stirring with a rubber spatula, until the cream reaches 170 degrees F. Remove the saucepan from the heat; pour the mixture through a fine mesh strainer. This will remove any pieces of cooked egg and keep the eggnog smooth. Whisk the hot strained eggnog into the bowl of white chocolate. Stir in the bourbon and rum. Pour into 4-ounce cups. Garnish with whipped cream, grated nutmeg, and homemade marshmallows. Best if consumed while hot, creamy, and delicious.
CHOCOLATE EGGNOG CAKE
A great recipe for the holidays! I don't remember where it came from but I think it was posted on a now defunct recipe message board. Prep time is approximate.
Provided by Lvs2Cook
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spray a 13 x 9 pan with Pam, then dust with flour.
- Set aside.
- Carefully rub chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate.
- Set aside.
- Break the remaining chocolate in 4 or 5 pieces and place them in a small glass bowl.
- Microwave for 1 minute at HIGH power.
- Stir to melt and lumps remaining.
- Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl.
- Blend with an electric mixer on low for 30 seconds.
- Stop and scrape down sides of bowl with a rubber spatula.
- Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if eneded.
- The batter should look well combined.
- Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
- Place the pan in the oven.
- Bake 38 to 42 minutes or until the cake springs back when lightly touched with your finger.
- Cool completely.
- Frost with eggnog frosting.
- To prepare frosting~place butter and 1 cup confectioner's sugar in a large mixing bowl.
- Blend with electric mixer on low for 30 seconds to incorporate.
- Stop mixer and add remaining confectioner's sugar, eggnog, and brandy.
- Increase the speed to medium and beat until light and fluffy, about 1 minute.
- If frosting is runny, add more confectioner's sugar and if too stiff add eggnog.
- Spread the frosting over the top of the cake and sprinkle the grated chocolate over the top.
Nutrition Facts : Calories 615.1, Fat 26.3, SaturatedFat 11.8, Cholesterol 105.6, Sodium 432.7, Carbohydrate 88.7, Fiber 2.8, Sugar 69.2, Protein 5.9
CHOCOLATE EGGNOG PIE
Reduced-fat eggnog makes for a creamy pie that's spiced just right-and a light treat to top off a holiday meal. Guests will have a hard time eating just one slice! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a small bowl, mix flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture., Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set., Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped topping and sprinkle with nutmeg.
Nutrition Facts : Calories 259 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 90mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE-EGGNOG CUPCAKES
Find out how to make White Chocolate-Eggnog Cupcakes, a festive recipe inspired by Joanna Fluke's new book, Christmas Cupcake Murder. These eggnog cupcakes feature white cake mix combined with eggnog and nutmeg with a rich white chocolate and cream cheese frosting.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 22 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Beat dry cake mix, eggnog, oil, egg whites and 1/2 tsp. nutmeg in large bowl with mixer until blended. Stir in chocolate.
- Spoon into 22 paper-lined muffin pan cups.
- Bake 18 to 20 min. or until toothpick inserted in centers of cupcakes comes out clean; cool completely.
- Meanwhile, beat cream cheese, butter and rum extract in large bowl with mixer until blended. Beat in sugar, 1 cup at a time. Whisk in COOL WHIP. Refrigerate at least 30 min. or until ready to use.
- Spoon frosting into freezer-weight resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
- Frost cupcakes with remaining frosting. Sprinkle lightly with remaining nutmeg.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
HOT CHOCOLATE EGGNOG
Make and share this Hot Chocolate Eggnog recipe from Food.com.
Provided by EDahlen
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour Eggnog and Milk into the cup.
- Whisk until mixed throughly.
- Place in Microwave for 1:15-1:30 minute.
- Whisk in the Packet of Hot Cocoa Mix.
- Enjoy!
- OPTIONAL: Top with whipped cream.
Nutrition Facts : Calories 236.3, Fat 9.7, SaturatedFat 6, Cholesterol 34.4, Sodium 221, Carbohydrate 28.2, Fiber 0.7, Sugar 14.6, Protein 9.3
WHITE CHOCOLATE EGGNOG FUDGE
This is an old favorite of my mothers. She made it every Christmas time. So it holds good memories for me. Besides, it's out of this world.
Provided by JulieS
Categories Candy
Time 15m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Yield: 2-1/2 lbs
- Prep Time: 30 minutes
- Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
- bring to a full boil, stirring constantly.
- Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
- Remove from heat;
- stir in white chocolate pieces and nutmeg until chocolate is
- melted.
- Add marshmallow creme, nuts and rum extract.
- Beat until well blended.
- Pour into buttered 8 or 9 inch square pan.
- Cool at room temperature;
- cut into squares.
- If fudge is too soft after cooling, chill.
CHOCOLATE EGGNOG CANNOLI
Make and share this Chocolate Eggnog Cannoli recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Chocolate Cannoli Shells:.
- In a medium bowl, stir together all-purpose flour, sugar cocoa powder, and salt. Using a pastry blender, cut in butter into flour mixture until mixture resembles coarse crumbs.
- In a small bowl, stir together eggs, milk, and honey. Add egg mixture to flour mixture. Stir just until mixture forms a ball. Divide dough in half.
- On a lightly floured surface, roll each dough portion into a 16-inch square. Cut each square into sixteen 4-inch squares. Wrap each square lightly around one end of greased metal cannoli cylinders.
- In a small bowl, lightly beat 1 egg white. Moisten overlapping dough with egg white; press gently to seal.
- Fry cannoli shells, a few at a time, in deep, hot vegetable oil (350 degrees F) about 1 minute or until golden brown. Using tongs, carefully and gently lift shells from hot oil; drain any hot oil that is in metal cannoli cylinders back into pan. Drain on paper towels. Cool. Repeat with remaining squares.
- Egg Nog Filling:.
- Combine everything in a bowl and whip until medium-stiff peaks form. Place in freezer and ready your cannoli assembly line.
- Assembly:.
- Using a pastry bag loaded with your Eggnog Filling, pipe each cool cannoli shell full of filling. Then dip the ends into red and green sprinkles. Repeat until all shells have been filled. Serve immediately.
Nutrition Facts : Calories 354.5, Fat 19.2, SaturatedFat 11.6, Cholesterol 102.9, Sodium 130.5, Carbohydrate 39.2, Fiber 2.1, Sugar 16.1, Protein 9.1
SPICED CHOCOLATE EGGNOG
Inspired by traditional Mexican flavors, this eggnog pairs bittersweet chocolate with just a pinch of spicy chile. The drink can be made a day in advance. Use the time right before serving the eggnog to make hot churros for a unique garnish.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 13
Steps:
- Heat 2 quarts milk, the 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.
- Prepare an ice-water bath. Whisk yolks in 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 boil.)
- 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.
- Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, and add brandy if using. (Add more milk to eggnog if necessary to reach desired consistency.) Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne. Serve immediately with churros on the side if desired.
EGGNOG HOT CHOCOLATE
Celebrate the season with Eggnog Hot Chocolate. Our Eggnog Hot Chocolate is a blend of two of our favorite holiday beverages with a touch of nutmeg.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 4 servings, about 1 cup each
Number Of Ingredients 4
Steps:
- Bring eggnog and nutmeg just to boil in saucepan on medium heat, stirring frequently. Remove from heat.
- Add chocolate; beat with whisk until chocolate is completely melted and mixture is well blended.
- Serve topped with COOL WHIP.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 150 mg, Sodium 140 mg, Carbohydrate 31 g, Fiber 5 g, Sugar 35 g, Protein 15 g
CHOCOLATE EGGNOG SWIRL PIE
Our apartment complex issues a monthly "newsletter". This was in the February issue. NOTE: Cooking time includes chilling time.
Provided by Nana Lee
Categories Pie
Time 4h35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- CRUST:.
- Combine first 4 ingredients.
- Add melted butter and mix well.
- Press mixture into 9" pie plate, or 10" pie plate to form crust.
- Bake in 350 F oven for 12 minutes.
- Cool on wire rack.
- FILLING:.
- In small bowl, stir gelatin into the cold water and set aside.
- In medium saucepan, mix the sugar and cornstarch.
- Stir in eggnog.
- Cook until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Stir in gelatin until dissolved.
- Divide mixture into 2 equal parts; stirring chocolate into one part and rum (extract) into the other.
- Cover surface with plastic wrap and cool completely.
- Fold whipped cream into the rum portion.
- Spoon the rum flavored portion into the cooled pie crust.
- Top this with the chocolate mixture and gently swirl the chocolate portion into the white portion.
- Chill at least 4 hours or until firm.
EGGNOG HOT CHOCOLATE
A delightful way to liven up your hot chocolate. You can also use peppermint sticks as a garnish.
Provided by Darci
Categories Drinks Recipes Eggnog Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, melt chocolate in milk over medium-low heat. Remove from heat, and let stand for 2 minutes. Whisk the chocolate until melted and smooth.
- Stir in the eggnog, and heat gently over low heat until very warm but not boiling. Remove from heat, and stir in the vanilla and coffee liqueur. Pour into mugs, and serve with whipped cream and a cinnamon stick garnish.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.8 g, Cholesterol 83.9 mg, Fat 22.9 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 13.5 g, Sodium 115.8 mg, Sugar 14.6 g
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