Chocolate Egg Nog

8 to 10 servings

Recipe Notes: If you don’t have Crio Brü, you can substitute unsweetened chilled hot chocolate or more milk.  But if you want the best flavor, using the Crio Brü is a must!  If you stand it, make the egg nog a day ahead of when you want to serve it.  The flavors are even better once the egg nog has been in the refrigerator for 24 hours!

5 large egg yolks
3/4 cup granulated sugar
3 1/2 cups milk
2 cups heavy cream
6 to 8 ounces brewed Crio Brü
1 ounce dark chocolate, finely grated, for garnish

1. Prepare an ice-water bath and set aside.  Beat the egg yolks and sugar together with an electric mixer on medium-high speed until the mixture is very thick and pale yellow, about 3 to 5 minutes.  Transfer the mixture to a heavy 3-quart saucepan.  Slowly whisk in 2 cups of the milk, until well incorporated.

2. Cook the mixture over low heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon.  Remove from the heat and immediately stir in 1 cup of the heavy cream.  Pour the mixture through a fine-mesh sieve into a medium-size bowl, and set the bowl in the ice bath until the mixture is chilled, stirring occasionally.

3. Stir in the remaining 1 1/2 cups milk and the 6 to 8 ounces of brewed Crio Bru (or whatever additional liquid you are adding).  Transfer the egg nog to a pitcher and chill until ready to serve.

4. Whip the remaining 1 cup of heavy cream until soft peaks form.  Serve the egg nog with a dollop of whipped cream and garnish with a pinch of grated chocolate.