Treat guests to a chocolate version of a classic Christmas eggnog, with flavours of bourbon, cream and dark chocolate. Top with grated nutmeg to serve
- Serves: 1 person
- 4egg yolks (freeze the whites to use in another recipe)
- 150g caster sugar
- 500ml whole milk
- ¼nutmeg, grated, plus extra to serve
- 100g dark chocolate, chopped
- 300ml double cream
- 100ml bourbon
Step 1Beat the egg yolks and sugar with an electric whisk until pale and thick, and the mixture leaves a thick trail on the surface when the beaters are lifted out.
Step 2Warm the milk and nutmeg in a pan over a low heat until simmering. Put the chocolate in a large heatproof bowl and pour over the hot milk mixture, stirring until completely melted and smooth.
Step 3Pour a little of the chocolate milk mixture into the beaten egg yolk mixture, whisking all the time. Add a third of the milk and whisk again, then repeat twice more until all the milk is incorporated.
Step 4Pour the eggnog into a pan and add the double cream. Cook over a low heat, stirring continuously until thickened slightly – it should coat the back of a spoon. Add the bourbon, chill until cold, then pour into glasses and top with grated nutmeg to serve.