Mexican hot chocolate eggnog

Mexican hot chocolate, spiced eggnog, custard-y creaminess, booze..so many ideas mixed into one. This is mostly because I just couldn’t decide which idea to go with (a valid development strategy? Yeah, sure!) The result was stand-up-your-spoon thick, Christmas-spiced eggnog, so delicious and decadent. The ideas meld together to make something brand new that is actually pretty sensational. The Mayans really had the right idea, spicing their cocoa, thickening it and frothing it up. And like the Mexican original, this drink is delicious hot or cold, and with or without booze.

DEGREE OF DIFFICULTY: Medium

PREPARATION TIME: 15 mins plus cooling

SERVINGS: 4-5

INGREDIENTS:

6 Egg yolks

1 Cup heavy cream

3 Cups whole milk

1 Tablespoon sugar

1 Cup semi-sweet chocolate chips

½  Teaspoon ground nutmeg

½  Teaspoon ground cinnamon

¼ Teaspoon African bird’s eye chilli

10 fl oz of gold tequila, rum or whiskey (optional)

DIRECTIONS

Place the milk, cream, spices and chocolate in a saucepan and heat on medium until it is steaming, stirring constantly until the chocolate is incorporated with a spatula so the bottom doesn’t catch.

In a separate bowl (large enough to fit most of the milk too) whisk together the egg yolks and sugar.

Add the steaming milk, one ¼ cup at a time whisking thoroughly between each addition so the eggs don’t curdle.

When 2/3 of the milk has been whisked into the egg, pour everything back into the saucepan, and whisk gently on medium for one more minute.

Stir in the alcohol, if desired, then chill down in the fridge Or drink hot,  both ways taste great!