Mocha Eggnog Sundae

Mocha Eggnog Sunday

It’s the time of year when even the tee-totalers among us are tempted to imbibe in a little tipple. Just a little something to celebrate the season, don’t you know? And why not? As long as you use moderation, I say go right ahead and enjoy all those traditional Christmas season drinks – mulled wine, warm cider and, of course, eggnog! Rich, creamy, spiced eggnog. Yum. It has always been a favorite. My mama makes a delicious eggnog, rich with cream and egg yolks and spiced just right with cinnamon and nutmeg. It’s always a perfect option for a Christmas get-together.

Davidson's Safest Choice EggsSo, loving eggnog as I do, I was very happy to be included in a group of bloggers recently asked by Safest Choice eggs to come up with new ways of serving eggnog. Today I’m sharing my recipe with you. This delicious combination of eggs, cream, and spices, with bourbon, chocolate, and coffee is a winner. When BeeBop and I taste-tested it for the first time we both looked at each other and said “Wow!” Literally. I’m telling you, I enjoyed every single drop of this and when my glass was empty, I have to confess that I ran my finger around the inside and got the last little taste. It’s that good.

The short and sweet description is that you make eggnog with some smooth Southern bourbon (or rum if you insist), chill it, and then pour it over chocolate and coffee ice cream. Here’s a bit longer version:

Prepping vanilla bean for Mocha Eggnog Sundae

Using a small, sharp knife, split a vanilla bean and scrape the seeds from the inside.

Add spices to milk for Mocha Eggnog Sundae

Add the vanilla bean, seeds, milk, half and half, cinnamon sticks, and nutmeg to a medium saucepan. Place the mixture over low heat and bring barely to a boil, stirring frequently.

Beating eggs and sugar for Mocha Eggnog Sundae

Meanwhile, beat the egg yolks and 3/4 cup sugar in a medium bowl until they’re pale yellow in color and fluffy. By the way – don’t toss those egg whites! You can freeze them and use them for another recipe.

Gradually add 1 cup of the hot milk mixture to the beaten egg yolks, beating with a wire whisk until well blended. Gradually whisk the milk and egg yolk mixture back into the remaining hot milk mixture in the saucepan.

Cook eggnog mixture for Mocha Eggnog Sundae

Cook and stir on medium-low heat for 3-5 minutes or until the mixture thickens and coats the back of a spoon.

Strain the eggnog for Mocha Eggnog Sundae

Strain the mixture into a large bowl and allow it to cool slightly. Cover and refrigerate overnight or until thoroughly chilled.

Adding bourbon for Mocha Eggnog Sundae

 

When ready to serve, add the bourbon or rum to a serving pitcher. Stir in the chilled eggnog.

Whip the cream and remaining 1/4 cup sugar until soft peaks form.

Coffee and chocolate ice creams for Mocha Eggnog Sundae

In a bowl or tall glass, place one scoop of coffee ice cream and one scoop of chocolate ice cream.

Pour eggnog over ice cream

Pour over the chilled eggnog. Top with whipped cream and crushed peppermint. Garnish with a peppermint stick if desired.

Enjoy!

To see all the great eggnog-based recipes created by this group of bloggers, be sure to visit Kitchen Play and Facebook!

Mocha Eggnog Sundae

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Mocha Eggnog Sundae

Coffee and chocolate ice cream with eggnog!

Ingredients

  • 1 vanilla bean
  • 3 cups milk
  • 1 cup Half and Half
  • 2 whole cinnamon sticks
  • 1/2 tsp. ground nutmeg
  • 6 Safest Choice egg yolks (reserve the whites for another use)
  • 1 cup sugar, divided
  • 3/4 cup bourbon or rum
  • 1 pint coffee ice cream
  • 1 pint chocolate ice cream
  • 1 cup heavy whipping cream
  • Crushed peppermint and peppermint sticks for serving

Instructions

  1. Use a small, sharp knife to split the vanilla bean and scrape the seeds from the inside. Add the bean, seeds, milk, Half and Half, cinnamon sticks, and nutmeg to a medium saucepan. Place the mixture over low heat and bring barely to a boil, stirring frequently.
  2. Meanwhile, beat the egg yolks and 3/4 cup sugar in a medium bowl until pale yellow in color and fluffy.
  3. Gradually add 1 cup of the hot milk mixture the beaten egg yolks, beating with a wire whisk until well blended. Gradually whisk the milk and egg yolk mixture back into the remaining hot milk mixture in the saucepan.
  4. Cook and stir on medium-low heat for 3-5 minutes or until the mixture thickens and coats the back of a spoon.
  5. Strain the mixture into a large bowl. Allow to cool slightly. Cover and refrigerate overnight or until well chilled.
  6. When ready to serve, add the bourbon or rum to a serving pitcher. Stir in the chilled eggnog.
  7. Whip the cream and remaining 1/4 cup sugar until soft peaks form.
  8. In a bowl or tall glass, place one scoop each of coffee and chocolate ice cream. Pour over the chilled eggnog. Top with whipped cream and crushed peppermint. Garnish with a peppermint stick if desired.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://robinanne.org/lana/2013/12/04/mocha-eggnog-sundae/

I’m required by FTC rules to disclose to my readers that I will be compensated for my work on this post. A girl has to pay the bills, you know. But anything I say here is 100% my own opinion. Always has been, always will be.

Other recipes using eggnog you might enjoy from around the internet:

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Comments

  1. says

    Decadent is a perfect description for this! It’s rich from the eggnog plus the coffee and chocolate ice creams just put it right over the top.

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