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Mexican chocolate eggnog served at home

Mexican Chocolate Eggnog with Bourbon Whipped Cream

Author Vianney Rodriguez

Ingredients

  • For Mexican Chocolate Eggnog
  • 6 ounces Mexican Chocolate Abuelita or Ibbara grated
  • 6 eggs
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 cups milk
  • 2/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 cup Maker’s Mark 46
  • Bourbon Whipped cream and grated chocolate for garnish optional
  • For Bourbon Whipped Cream
  • 1 cup heavy cream
  • ½ teaspoon sugar
  • ¼ teaspoon vanilla extract
  • 1 tablespoon Maker’s Mark Bourbon

Instructions

  1. For Eggnog:Place the chocolate in a medium mixing bowl and set aside. In another mixing bowl, whisk together the eggs, sugar and salt. Whisk in the milk, and then pour the mixture into a saucepan.Heat the egg mixture over medium-low heat, stirring constantly until it reaches 160°F. Be careful to heat gently and remove from the heat as soon as the mixture reaches 160°, or you will curdle the eggs. Carefully pour about ½ cup of the hot egg mixture over the chocolate then pour the rest of the hot egg mixture back into the bowl in which you whisked it in the beginning. Immediately, stir in the heavy cream into the egg mixture in the bowl. Whisk the chocolate mixture until smooth, and then slowly add to egg mixture. Whisk in the vanilla and Maker’s Mark. Allow to cool completely, then place in fridge to chill for several hours, preferably overnight. Serve cold, with a dollop of whipped cream and grated chocolate. (optional)
  2. For Whipped Cream: Place all ingredients in a stand mixer or using a whisk beat until soft peaks form.