This recipe is insanely decadent. And what better place is there to enjoy decadence than with your closest friends and family on Christmas? Eggs add a texture that when paired with the rich chocolate and smooth coffee flavours make this recipe more like a liquid dessert. A thick, rich, boozy dessert that you can totally call a cocktail so that you can still have a slice of pav.
Eggnog can be enjoyed warm but this recipe works beautifully over ice, perfect for those of us in New Zealand.
Chocolate and Coffee Eggnog with Quick Brown Fox (Serves 8)
Simmer in a pot on low heat, while stirring:
- 600ml whole milk
- 2 crushed cardamom pods
- 1x stick cinnamon (or 1 tsp ground)
- 2x cloves
- 1x vanilla pod (or 1/2 tsp vanilla extract)
In a stainless steel bowl add:
- 100g Dark chocolate
Double boil the chocolate to melt it (rest the stainless stell bowl over the milk – just make sure you have it on low heat and lift the bowl to stir it occasionally)
- Separate the yolks and whites of 4 eggs in two separate bowls
In the yolky bowl, add:
- 1 Tablespoon honey
- 1/4 teaspoon nutmeg
- 2 Tablespoons cocoa
Whisk / beat this until it forms a thick chocolaty paste
Whisk the egg whites till they’re thick.
Sieve the contents of the milky bowl into the chocolaty bowl. Stir.
Scoop the contents of the yolky bowl into the chocolaty bowl. Stir
(One good bonus about this recipe is all the bowls you can lick.)
Check the temperature of this mixure isn’t too high – nothing worse than cooking your eggs in an eggnog! Pour everything into the whisked up egg white bowl. Stir.
- 150ml Spiced Rum (I like Stolen or Sailor Jerry)
- 150ml Quick Brown Fox Coffee Liqueur
- Or you could also use 300ml Sinister Wolf Overproof Coffee Liqueur
- 100ml Harpoon Cold Brew Coffee Concentrate
- 200ml cream
Stir. Serve in beautiful glasses with a garnish of cinnamon, enjoy over ice.