Homemade Nutella Eggnog

Are you guys looking for something delicious and cozy to share with your family and friends this holiday season? I couldn’t recommend this Homemade Nutella Eggnog any more strongly!

It really is one of those drinks that seems to transport you to another place and time when you drink it. It takes you straight somewhere deep in the highlands of Rocky Mountains, where you enjoy it in between sleigh rides and stretching out on a soft blanket by a fireside in a woodsy cabin.

It’s so magical during the holiday season. The vibrant evergreens filling the living rooms and the constant cooking of old recipes with family and friends while sipping out this delicious homemade Nutella eggnog.

In my eggnog experience, there’s nothing that pairs better with the creamy taste of eggnog than a homemade Nutella. So easy to make, so authentic and rich! It brings just the right amount of nuttiness to the drink. And when paired with a little nutmeg, vanilla, whipped cream, and a pinch of crushed toasted hazelnuts on top, some pretty amazing things start to happen.

These Homemade Nutella Eggnog cocktails can be enjoyed by the whole family. The kids would love it! Adults are welcome to add a splash of their favorite booze to elevate the party status to even a more sparkly-fun level.

Also, just a reminder that there are only a few days left to enter a giveaway for $200 USD gift card to spend at Target! To enter, visit my Lasagna post for details. The winner will be randomly selected on Christmas Day!

Homemade Nutella Ingredients:

1 cup hazelnuts

12 ounces good quality milk chocolate, chopped

1/3 cup heavy cream

 pinch salt

 

Eggnog Ingredients:

8 egg yolks

1/3 cup sugar

3 cups whole milk

1  1/2  cup heavy cream

1/2 cup Nutella

1 tsp vanilla extract

1 tsp nutmeg

whipped cream and toasted hazelnuts for garnish

Preheat oven to 350F.

Spread the hazelnuts on the baking sheet and bake for 15-20 minutes, until they are browned. Let cool for a couple minutes, then wrap them in old kitchen towel and rub vigorously to remove skin as much as possible. A few spots of skin is ok.

Melt the chocolate on the stove over the simmering water or in the microwave. Add heavy cream, pinch of salt and stir to combine. Then let cool completely.

In a food processor, grind the hazelnuts into a paste, about 15 minutes.

Combine the nut mixture with the melted chocolate and mix until incorporated. You can strain the homemade Nutella through the sieve to remove hazelnut chunks. I prefer mine chunky though.

The Nutella will be a little runny in the beginning, but it will harden up as it cools. Pour it into the jar, seal and keep at room temperature.

To prepare the eggnog mix the egg yolks with sugar in a bowl of a standing mixer on medium speed. Scrape down the sides of the bowl as needed. Eggs should be a light yellow color and creamy.

In a saucepan, bring the cream, milk, Nutella, nutmeg and salt to a light simmer, stirring often. Slowly ladle in 1/2 cup or so of the hot milk to the egg yolk mixture, whisking vigorously. This is is called tempering the eggs, so they don’t scramble when cooked on the stovetop.

Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly. Cook the mixture, stirring constantly, over the medium heat for a few minutes, until mixture thickens, about 3-4 minutes.

Remove from the heat and stir in the vanilla and nutmeg.

Pour the homemade Nutella eggnog into a pitcher and cover with plastic wrap. Refrigerate until thoroughly chilled.

Pour the homemade Nutella eggnog into the serving glasses with a mix of rum or whisky for alcoholic cocktail. Otherwise simply serve with the dollop of whipped cream and crushed hazelnuts on top.