Chocolate eggnog

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

Ingredients

• 4 egg yolks (freeze the whites to use in another recipe)
• 150 g caster sugar
• 500 ml whole milk
• 0.25 nutmeg, grated, plus extra to serve
• 100 g dark chocolate, chopped
• 300 ml double cream
• 100 ml bourbon

Steps

1. Beat 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.
2. Warm 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.
3. Pour 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.
4. Pour 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.