Best Chocolate Nog A Rita Recipes

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NO-BAKE CHOCOLATE-EGGNOG CREME BRULEE



No-Bake Chocolate-Eggnog Creme Brulee image

No oven time or fussy water bath for this streamlined dessert. It pairs traditional eggnog spices with decadent dark chocolate and is fully cooked on the stovetop. Finish with a kitchen torch for the customary caramelized topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h50m

Yield Serves 8 to 10

Number Of Ingredients 10

1 1/3 cups sugar, plus more for sprinkling
1/3 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
2 2/3 cups whole milk
2 2/3 cups heavy cream
8 large egg yolks
8 ounces bittersweet chocolate, chopped (3/4 cup)
2 ounces brandy, or 2 teaspoons pure vanilla extract or paste

Steps:

  • In a saucepan, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, stirring frequently, until mixture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add chocolate and brandy, stirring until chocolate melts and mixture is smooth. Divide among 8 to 10 small ramekins or heatproof bowls. Refrigerate until chilled, at least 2 hours or, covered with plastic wrap, up to 2 days. (If making ahead, do not cover until cold, to prevent condensation.)
  • Sprinkle tops generously with sugar, tilting ramekins to evenly distribute. Slowly wave a kitchen torch approximately 2 inches above surface of each custard until sugar bubbles, turns amber, and forms a hard crust; serve.

COCO-NOG



Coco-Nog image

Provided by Food Network

Categories     beverage

Time 15m

Yield 10 servings

Number Of Ingredients 8

1 quart unsweetened vanilla almond milk
Two 9-ounce containers coconut whip, defrosted
1 cup rum
1/2 cup pure maple syrup
2 tablespoons ground cinnamon
1 tablespoon vanilla extract
1 1/4 teaspoons kosher salt
1/2 teaspoon ground nutmeg

Steps:

  • Put the almond milk, coconut whip, rum, maple syrup, cinnamon, vanilla and salt in a large bowl and whisk to combine. Sprinkle with nutmeg and serve in your favorite punch bowl or pitcher.

CHOCOLATE EGGNOG



Chocolate Eggnog image

I love Christmas so much that I decorate in October. I don't care for eggnog, but it's such a tradition at Christmastime that I created an eggnog that even I like! -Debbie Holcombe, Brunswick, Georgia

Provided by Taste of Home

Time 30m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 8

6 large eggs
2/3 cup sugar
4 cups 2% chocolate milk, divided
3 cups chocolate ice cream
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream
Optional toppings: whipped cream, ground nutmeg and/or chocolate curls

Steps:

  • In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.

Nutrition Facts :

CHOCOLATE EGGNOG CAKE



Chocolate Eggnog Cake image

A great recipe for the holidays! I don't remember where it came from but I think it was posted on a now defunct recipe message board. Prep time is approximate.

Provided by Lvs2Cook

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 ounces semisweet chocolate
1 (18 ounce) package plain German chocolate cake mix
1 cup eggnog
1/3 cup brandy or 1/3 cup water
1/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
8 tablespoons butter, room temperature
3 1/2-4 cups confectioners' sugar, sifted
3 -4 tablespoons eggnog
2 teaspoons brandy or 2 teaspoons vanilla
1/8 teaspoon nutmeg, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13 x 9 pan with Pam, then dust with flour.
  • Set aside.
  • Carefully rub chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate.
  • Set aside.
  • Break the remaining chocolate in 4 or 5 pieces and place them in a small glass bowl.
  • Microwave for 1 minute at HIGH power.
  • Stir to melt and lumps remaining.
  • Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl.
  • Blend with an electric mixer on low for 30 seconds.
  • Stop and scrape down sides of bowl with a rubber spatula.
  • Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if eneded.
  • The batter should look well combined.
  • Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
  • Place the pan in the oven.
  • Bake 38 to 42 minutes or until the cake springs back when lightly touched with your finger.
  • Cool completely.
  • Frost with eggnog frosting.
  • To prepare frosting~place butter and 1 cup confectioner's sugar in a large mixing bowl.
  • Blend with electric mixer on low for 30 seconds to incorporate.
  • Stop mixer and add remaining confectioner's sugar, eggnog, and brandy.
  • Increase the speed to medium and beat until light and fluffy, about 1 minute.
  • If frosting is runny, add more confectioner's sugar and if too stiff add eggnog.
  • Spread the frosting over the top of the cake and sprinkle the grated chocolate over the top.

Nutrition Facts : Calories 615.1, Fat 26.3, SaturatedFat 11.8, Cholesterol 105.6, Sodium 432.7, Carbohydrate 88.7, Fiber 2.8, Sugar 69.2, Protein 5.9

KORBEL RITA



KORBEL Rita image

Provided by Food Network

Yield 1 Serving

Number Of Ingredients 5

.5 oz El Jimador® Blanco Tequila
.5 oz Cointreau®
1 oz Finest Call® Simple Syrup
1 oz Lime Juice
187ml bottle or 4 oz of KORBEL Brut

Steps:

  • Add Tequila, Cointreau, Simple Syrup, and Lime Juice and Ice to a pint glass. Attach the flip it clip to the pint glass. Invert the 187ml bottle into the glass, and serve with a straw. If you don't have the 187ml bottle, just float the 4 oz of KORBEL Brut, and add a straw.

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