Prepare to embark on a decadent holiday journey that will tantalize your taste buds and elevate your festive spirits! This Mexican Chocolate Eggnog with Bourbon Whipped Cream isn't just another ordinary holiday drink - it's a luxurious, grown-up twist on a classic that promises to transform your traditional eggnog experience. Imagine a rich, velvety chocolate-infused libation spiked with smooth bourbon and topped with a cloud-like whipped cream that will make your guests swoon with delight.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- 6 egg yolks
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 cup bourbon
- 1 cup heavy cream (for whipping)
- 2 tbsp powdered sugar
- Chocolate shavings for garnish
Instructions
- In a medium saucepan, combine 4 cups of whole milk, 1 cup of heavy cream, and 1 cup of sugar. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling. This should take about 5 minutes.
- While the milk mixture is heating, separate the egg yolks from the egg whites. In a large bowl, whisk together the 6 egg yolks until they are pale and slightly thickened.
- Once the milk mixture is hot, slowly pour about 1 cup of the hot milk mixture into the bowl with the egg yolks, whisking constantly to temper the yolks. This will prevent them from curdling.
- After tempering the yolks, pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Stir continuously over medium heat until the mixture thickens slightly and coats the back of a spoon. This should take about 3-5 minutes.
- Remove the saucepan from heat and whisk in 1/2 cup of unsweetened cocoa powder, 1 tsp of vanilla extract, and 1/2 tsp of cinnamon until fully combined and smooth.
- Let the mixture cool to room temperature, then stir in 1 cup of bourbon. Once cooled, transfer the eggnog to a pitcher or large bowl and refrigerate until chilled, about 1-2 hours.
- For the bourbon whipped cream, in a separate mixing bowl, combine 1 cup of heavy cream and 2 tbsp of powdered sugar. Using an electric mixer, whip the cream on medium-high speed until soft peaks form.
- Once the whipped cream has reached the desired consistency, gently fold in a splash of bourbon to taste, being careful not to deflate the whipped cream.
- To serve, pour the chilled Mexican chocolate eggnog into glasses and top with a generous dollop of bourbon whipped cream. Garnish with chocolate shavings for an extra touch of elegance.
- Enjoy your delicious Mexican Chocolate Eggnog with Bourbon Whipped Cream!
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor
- Temper egg yolks carefully to prevent curdling - pour hot milk slowly while continuously whisking
- Chill the eggnog thoroughly for the best taste and texture
- Use fresh, room temperature eggs for easier separation
- When whipping cream, ensure your bowl and beaters are cold for maximum volume
- Don't overwhip the cream - stop when soft peaks form
- For a non-alcoholic version, replace bourbon with vanilla extract or coffee liqueur
- Grate fresh chocolate shavings for an elegant garnish
- Store eggnog in an airtight container in the refrigerator for up to 3 days
- Serve in chilled glasses for an extra refreshing experience
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 10g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 240mg
