Chocolate Nog A Rita Recipes

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CHOCOLATE EGGNOG



Chocolate Eggnog image

I love Christmas so much that I decorate in October. I don't care for eggnog, but it's such a tradition at Christmastime that I created an eggnog that even I like! -Debbie Holcombe, Brunswick, Georgia

Provided by Taste of Home

Time 30m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 8

6 large eggs
2/3 cup sugar
4 cups 2% chocolate milk, divided
3 cups chocolate ice cream
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream
Optional toppings: whipped cream, ground nutmeg and/or chocolate curls

Steps:

  • In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.

Nutrition Facts :

SPICED CHOCOLATE EGGNOG



Spiced Chocolate Eggnog image

Inspired by traditional Mexican flavors, this eggnog pairs bittersweet chocolate with just a pinch of spicy chile. The drink can be made a day in advance. Use the time right before serving the eggnog to make hot churros for a unique garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 13

2 quarts whole milk, plus more if needed
1 3/4 cups sugar
1/2 teaspoon coarse salt
1 vanilla bean, seeds scraped and pod reserved
4 cinnamon sticks
12 egg yolks
5 ounces bittersweet chocolate, melted
3 ounces milk chocolate, melted
2 cups heavy cream
1 1/4 cups brandy (optional)
Whole nutmeg, for garnish
Cayenne pepper, for sprinkling
Churros

Steps:

  • Heat 2 quarts milk, the sugar, salt, vanilla seeds and pod, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
  • Prepare an ice-water bath. Whisk yolks in a medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.)
  • Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks. Pour mixture into a large bowl set in ice-water bath, and let cool, stirring often.
  • Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, and add brandy if using. (Add more milk to eggnog if necessary to reach desired consistency.) Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne. Serve immediately with churros on the side if desired.

CHOCOLATE EGGNOG CAKE



Chocolate Eggnog Cake image

A great recipe for the holidays! I don't remember where it came from but I think it was posted on a now defunct recipe message board. Prep time is approximate.

Provided by Lvs2Cook

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 ounces semisweet chocolate
1 (18 ounce) package plain German chocolate cake mix
1 cup eggnog
1/3 cup brandy or 1/3 cup water
1/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
8 tablespoons butter, room temperature
3 1/2-4 cups confectioners' sugar, sifted
3 -4 tablespoons eggnog
2 teaspoons brandy or 2 teaspoons vanilla
1/8 teaspoon nutmeg, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13 x 9 pan with Pam, then dust with flour.
  • Set aside.
  • Carefully rub chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate.
  • Set aside.
  • Break the remaining chocolate in 4 or 5 pieces and place them in a small glass bowl.
  • Microwave for 1 minute at HIGH power.
  • Stir to melt and lumps remaining.
  • Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl.
  • Blend with an electric mixer on low for 30 seconds.
  • Stop and scrape down sides of bowl with a rubber spatula.
  • Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if eneded.
  • The batter should look well combined.
  • Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
  • Place the pan in the oven.
  • Bake 38 to 42 minutes or until the cake springs back when lightly touched with your finger.
  • Cool completely.
  • Frost with eggnog frosting.
  • To prepare frosting~place butter and 1 cup confectioner's sugar in a large mixing bowl.
  • Blend with electric mixer on low for 30 seconds to incorporate.
  • Stop mixer and add remaining confectioner's sugar, eggnog, and brandy.
  • Increase the speed to medium and beat until light and fluffy, about 1 minute.
  • If frosting is runny, add more confectioner's sugar and if too stiff add eggnog.
  • Spread the frosting over the top of the cake and sprinkle the grated chocolate over the top.

Nutrition Facts : Calories 615.1, Fat 26.3, SaturatedFat 11.8, Cholesterol 105.6, Sodium 432.7, Carbohydrate 88.7, Fiber 2.8, Sugar 69.2, Protein 5.9

CHOCOLATE EGGNOG PIE



Chocolate Eggnog Pie image

Reduced-fat eggnog makes for a creamy pie that's spiced just right-and a light treat to top off a holiday meal. Guests will have a hard time eating just one slice! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup all-purpose flour
1/3 cup ground walnuts
3 tablespoons brown sugar
1 tablespoon baking cocoa
1/4 cup reduced-fat butter, melted
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
2 cups reduced-fat eggnog
2-1/2 teaspoons unflavored gelatin
1/2 cup cold water, divided
2 tablespoons baking cocoa
3/4 teaspoon rum extract
2 cups reduced-fat whipped topping
Additional reduced-fat whipped topping, optional
Ground nutmeg, optional

Steps:

  • Preheat oven to 375°. In a small bowl, mix flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture., Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set., Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped topping and sprinkle with nutmeg.

Nutrition Facts : Calories 259 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 90mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

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