Chocolate eggnog is a sweet twist on a holiday classic and the addition of peanut butter takes it up yet another notch. Enjoy this Buckeye Eggnog at your next family gathering.
I have partnered with The Ohio Poultry Association for this recipe- one of my most favorite companies to work with!
When I tell people that I love partnering with Ohio Poultry I sometimes get confused looks since I mostly blog about sweets. But I just give them a few seconds to remember that we get EGGS from poultry then it all falls into place.
I recently traveled to OPA (Ohio Poultry Accocoation) headquarters for a refresher on egg handling safety, farming practices, and recipe development. One of my most favorite simple recipes from the weekend was homemade eggnog.
Before that I would have told you that eggnog was a drink I could do without. I didn’t mind it but I was never one to look forward to it every year. Well let me tell you that HOMEMADE eggnog is something to get excited about!
The next step was obvious to me- I had to make buckeye eggnog at home! Chocolate eggnog has been out there for years, but have you ever had Buckeye Eggnog? The peanut butter and dark chocolate are perfectly smooth and pair well with the rich velvety texture of the eggnog. Give it a try!
And if you really want to elevate your eggnog you simple must get my favorite nutmeg grinder. It is so fun to use on coffee with a frothy whipped foam top as well!
What is Eggnog?
Eggnog is usually served at holiday gatherings. It is made of egg yolks, sugar, a mixture a milk and cream, and can be spiked with liquor. Some recipes include whipped egg whites as well.
Dating back to 17th century England eggnog was typically only served by the very wealthy. Before eggnog it was common to mix warm milk with wine or even beer. Yikes! These were called milk punch or “posset.”
Am I drinking raw eggs?
Traditionally most eggnog recipes were made with raw eggs however many countries now restrict the use of raw eggs in commercial products. It’s always best to read labels if you are concerned.
If you are making eggnog at home you can use pasteurized eggs or partially cook the eggs in milk to make a custard.
How to serve eggnog?
Eggnog is typically served chilled so you will want to make it at least a few hours before serving or transfer the eggnog to a large metal bowl over ice to cool it down quickly after preparing.
Can I prepare eggnog beforehand?
Many people say that homemade eggnog is better the next day. So feel free to make it in advance. Since I do not add liquor to the recipe before serving I try to consume within 1 week.
Ohio is one of the leading producers of eggs in the country. Many are family farms who are incredibly committed to producing safe, high-quality eggs and keeping their hens healthy and free from disease. If you have questions about egg storage and handling safety, egg appearance (difference between white/brown, etc), or general egg production please visit Egg Safety.org. For egg recipes visit Ohio Poultry Association.
- 4 egg yolks
- 1/4 cup granulated sugar
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/4 cup creamy peanut butter, plus extra for rims
- 6 oz dark chocolate, chopped
- 1 teaspoon vanilla extract
- Whipped cream, optional for garnish
- Pinch of ground cinnamon, optional for garnish
- Pinch of ground nutmeg, optional for garnish
- Using an electric mixer with the whisk attachment whisk together egg yolks and sugar until thick and pale. Set aside.
- In a saucepan over medium heat add the milk, cream, chocolate, and peanut butter. Stir continually until the chocolate has melted.
- Remove from heat and slowly add the egg mixture, whisking constantly. Add vanilla. Return to heat and stir until smooth and thick enough to coat a metal spoon. Do not allow to come to a boil.
- Refrigerate, covered, until thoroughly chilled, several hours or overnight.
- Spread peanut butter inside the rim of serving glasses (easiest when using melted or warm peanut butter). Pour eggnog into glasses and serve with whipped cream, cinnamon, and nutmeg.
Looking for more holiday drinks?
Items used in this post