Eggnog was brought to America from England, where it was commonly served at holiday parties and, as noted by an English visitor in 1866, “Christmas is not properly observed unless you brew egg nog for all comers.” In a quirk of evolution, this recipe marries hot cocoa to ancestral eggnog in a rich, soulful interpretation, heightened with a magical dusting of nutmeg. The secret is freshly-grating whole nutmeg to release a warm, pleasantly bitter and musky aroma that fills the air with the fragrance of Christmas.
- Yield: 2 Servings
- 2 tablespoons unsweetened cocoa powder
- 2 cups prepared eggnog
- Whipped cream
- Nutmeg, freshly grated
- Add cocoa powder to a small saucepan. In a separate saucepan, heat the prepared eggnog until hot. Add just a few tablespoons of the hot eggnog into the cocoa, and stir into a smooth paste with a wooden spoon.
- Gradually add the remainder of the eggnog and continue stirring until fully incorporated. Simmer over low heat for 5 minutes, then froth with an immersion blender until creamy and foamy. Divide into 2 warmed mugs. Top with whipped cream and dust with nutmeg.