You’ll not only find it all at Wall to Wall Wine and Spirits but we’ll show you how to use our beverages to craft outstanding drinks.
Step 1: In a large saucepan, combine milk, vanilla extract, instant coffee, and cinnamon. Bring to boiling, whisking occasionally.
Step 2: In a large bowl, whisk together egg yolks and sugar until thoroughly combined. Slowly add milk mixture to eggs, whisking vigorously. Pour mixture back into saucepan. Cook over medium-low heat, stirring constantly until mixture reaches at least 165 degrees and coats the back of the spoon, about 5 minutes.
Step 3: Remove saucepan from heat; add milk chocolate chips. Stir until completely incorporated and smooth. Stir in half-and-half and brandy, if using. Strain mixture though a fine-mesh sieve into an extra-large bowl or pitcher. Cover and chill at least 4 hours or up to 24 hours.
Step 4: Before serving, dip an 8-oz. glass mug in chocolate syrup and line the rim with chocolate covered espresso beans and chocolate sprinkles, if desired. Ladle 6-oz. of eggnog into each mug and garnish with a dollop of whipped topping, if desired.
- 12 large eggs
- 4 c. 2%-reduced fat milk
- 2-1/2 tsp. vanilla extract
- 1-1/2 tbsp. instant coffee
- 1/2 tsp. ground cinnamon
- 1-1/2 c. granulated sugar
- 1/2 c. milk chocolate chips
- 4 c. half-and-half
- 1 c. brandy, optional
- Chocolate syrup, optional
- 1/2 c. chocolate covered espresso beans, crushed, optional
- Chocolate sprinkles, for garnish
- Frozen whipped topping, thawed, optional