
St. Nick’s Chocolate Eggnog Martini

St. Nick’s Chocolate Eggnog Martini
50m total time
30M prep time
7 ingredients
6 servings
Ratings






In a medium heavy bottom saucepan, beat eggs and sugar until blended. Stir in 1 cup milk.
Cook over low heat, stirring continuously, until mixture just coats the back of a spoon, about 15-20 minutes, or until temperature reaches 160°F, but do not allow to boil.
Remove from heat, then stir in remaining milk and vanilla. Strain into a bowl, then refrigerate until completely chilled.
Place chocolate syrup in a shallow plate. Dip rim of 6 martini glasses into chocolate syrup to coat rims. Refrigerate to chill.
In a pitcher, stir together vodka, chocolate liqueur and eggnog.
Serve in chilled martini glasses and top with grated nutmeg. Refrigerate leftovers up to 3 days.
large eggs |
3
|
granulated sugar |
2 Tbsp
|
whole milk, divided |
2 cups
|
vanilla extract |
1 tsp.
|
chocolate syrup |
¼ cup
|
vanilla vodka, chilled |
¾ cup
|
freshly grated nutmeg (for garnish) |
1 Tbsp
|
To make 1 serving, combine about 2 ounces eggnog, 1-ounce vodka and 1-ounce chocolate liqueur in a martini shaker over ice. Pour into a chilled martini glass.
Calories | 200 |
Total Fat | 4.5 g |
Saturated Fat | 2 g |
Cholesterol | 100 mg |
Poly Fat | 0.5 g |
Mono Fat | 1.5 g |
Sodium | 80 mg |
Total Carbohydrate | 17 g |
Sugar | 15 g |
Dietary Fiber | <1 g |
Protein | 6 g |
Vitamin A | 80 mcg |
Calcium | 110 mg |
Iron | 0.8 mg |
Vitamin D | 1.5 mcg |
Folate | 15 µg |
Choline | 90 mg |
Potassium | 180 mg |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.