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Caramilk eggnog

We’ve given the traditional eggnog recipe a little Caramilk twist and come up with a treat that’s partly a drink and partly a very decadent dessert. Our eggnog is served hot so it’s more like a spiked hot chocolate and it’s super velvety and creamy.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and sesame.


9 Ingredients


  • 180g packet Cadbury Caramilk chocolate

  • 250ml (1 cup) thickened cream

  • 250ml (1 cup) milk

  • 4 egg yolks

  • 1 tsp vanilla extract

  • 55g (1/4 cup) caster sugar

  • 60ml (1/4 cup) spiced rum

  • 60ml (1/4 cup) spiced rum

  • Ground nutmeg, to serve

4 Method Steps


  • Step 1

    Use a vegetable peeler to slice the side of the chocolate
    (180g packet Cadbury Caramilk chocolate)
    block into 1 tbsp of shavings. Finely chop the remaining chocolate.

  • Step 2

    Place the chopped chocolate, cream
    (250ml (1 cup) thickened cream)
    and milk
    (250ml (1 cup) milk)
    in a saucepan over low heat. Cook, stirring, until chocolate has melted and mixture just comes to the boil. Remove from heat.

  • Step 3

    Use a balloon whisk to whisk the egg yolks
    (4 egg yolks)
    , vanilla
    (1 tsp vanilla extract)
    and sugar
    (55g (1/4 cup) caster sugar)
    in a large bowl until pale and thickened. Gradually whisk in the hot cream mixture. Return mixture to saucepan over medium-low heat. Cook, stirring constantly, for 8-10 minutes or until mixture thickens slightly (it should coat the back of a spoon). Do not let the mixture boil. Stir in the rum
    (60ml (1/4 cup) spiced rum)
    .

  • Step 4

    Divide mixture between 2 heatproof serving glasses. Top with whipped cream. Sprinkle with the chocolate shavings and nutmeg
    (Ground nutmeg, to serve)
    .
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