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There is something truly magical about the combination of rich coffee, creamy eggnog, and a touch of warming bourbon all coming together in the Mocha Eggnog Sundae Recipe. This delightful dessert captures the cozy spirit of the holidays while offering layers of flavor and texture that feel indulgent yet comforting. Whether you’re looking for a festive treat to impress guests or simply craving something special to savor on a chilly evening, this mocha eggnog sundae blends spices, ice cream, and whipped cream perfectly to create a memorable experience in every spoonful.
Ingredients You’ll Need
The beauty of this Mocha Eggnog Sundae Recipe lies in its careful selection of ingredients, each one contributing something special to the final taste, texture, and aroma. These simple yet essential components bring the depth of vanilla, cinnamon warmth, and nutty eggnog character into perfect harmony.
- Vanilla bean: Adds a fragrant, natural vanilla flavor that makes the eggnog luscious and aromatic.
- Milk: Creates the base creaminess that carries all the spices and flavors.
- Half and Half: Boosts richness while keeping the eggnog luxurious and smooth.
- Cinnamon sticks: Infuse warm, subtle spice perfect for the holiday spirit.
- Ground nutmeg: Adds a classic eggnog spice note that’s essential for authenticity.
- Egg yolks: Provide richness and body, creating that creamy, custard-like texture.
- Sugar (divided): Sweeter balance that also helps in thickening and stabilizing the eggnog.
- Bourbon: Gives a deep, smoky kick that pairs beautifully with mocha flavors.
- Coffee ice cream: Introduces a bold, coffee-infused layer that complements the bourbon perfectly.
- Chocolate ice cream: Brings smooth, velvety decadence to round out the sundae.
- Heavy whipping cream: For the airy, soft peaks of whipped cream topping.
- Crushed peppermint and peppermint sticks: Add a festive crunch and refreshing hint to finish the sundae with flair.
How to Make Mocha Eggnog Sundae Recipe
Step 1: Infuse the Milk and Spices
Start by carefully splitting open the vanilla bean to scrape out those fragrant seeds—this step is worth the extra love because fresh vanilla transforms the whole eggnog flavor. Then, combine the vanilla bean, seeds, milk, half and half, cinnamon sticks, and nutmeg in a saucepan. Warm this mixture over low heat until it just reaches a gentle boil. Stir often to prevent scorching and to let the spices steep beautifully.
Step 2: Prepare the Egg Yolks and Sugar
While your milk mixture gently heats, whisk together the egg yolks and most of the sugar in a bowl until the mixture turns pale yellow and fluffy. This process is key for a light, silky texture and to help the sugar dissolve completely, creating a smooth custard base.
Step 3: Temper the Egg Mixture
To avoid scrambling the eggs, slowly add about one cup of the hot milk mixture into the beaten yolks, whisking quickly and continuously. Then pour this combined mixture back into the saucepan with the remaining hot milk mixture, stirring well to blend all the flavors.
Step 4: Thicken the Eggnog Base
Cook the mixture over medium-low heat for several minutes, stirring constantly, until it thickens enough to coat the back of a spoon. This step is what gives your eggnog its creamy, custard-like texture that feels indulgent and comforting.
Step 5: Chill the Eggnog
Strain the eggnog to remove the vanilla bean pod and cinnamon sticks, then let it cool slightly. Cover the bowl and refrigerate overnight, or at least until well chilled. This resting time lets the flavors meld and the texture develop perfectly.
Step 6: Add the Bourbon
When you’re ready to serve, stir the bourbon into the chilled eggnog. This spirited addition adds warmth and a subtle smoky depth that pairs beautifully with the mocha notes in the sundae.
Step 7: Whip the Cream
Whip the heavy cream and remaining sugar until soft, billowy peaks form. This freshly whipped topping adds lightness and a creamy contrast to the rich eggnog and ice cream layers.
Step 8: Assemble the Sundae
In each glass or bowl, layer one scoop each of coffee and chocolate ice cream. Pour the chilled mocha-spiked eggnog over the ice cream, letting the flavors meld. Top generously with whipped cream, sprinkle crushed peppermint, and garnish with a peppermint stick for that festive, spirited finish.
How to Serve Mocha Eggnog Sundae Recipe
Garnishes
An exciting part of serving this Mocha Eggnog Sundae Recipe comes with the garnishes. Crushed peppermint adds a refreshing crunch and burst of flavor that cuts through the creaminess, while peppermint sticks provide a merry touch and an extra hint of holiday cheer. You could also dust a little cinnamon or nutmeg on top for extra warmth.
Side Dishes
This sundae shines as a rich dessert on its own but can be paired wonderfully with light sides like butter cookies, biscotti, or spiced nuts. These complement the sweetness without overpowering the nuanced flavors of coffee and bourbon.
Creative Ways to Present
Presentation can take your Mocha Eggnog Sundae Recipe to the next level. Serve it in tall clear glasses to show off the beautiful layered ice cream and eggnog, or try festive mason jars with ribbons and mini spoons for a charming holiday offering. Even a small trifle bowl with layers of whipped cream and peppermint bits can make your dessert a centerpiece that delights the eye as much as the palate.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the prepared eggnog separately in an airtight container in the fridge for up to 3 days. The ice cream and whipped cream should be kept in their original packaging or covered tightly to maintain texture and freshness.
Freezing
The Mocha Eggnog Sundae Recipe is best enjoyed fresh, but the eggnog base can be frozen in an airtight container for up to a month. When ready, thaw overnight in the refrigerator and stir well before serving. Ice cream and whipped cream do not freeze well after being combined, so keep those components separate.
Reheating
Because this recipe features eggnog and ice cream, reheating is not recommended. However, if you want to warm the eggnog base for sipping rather than sundae use, gently heat it over low heat, stirring frequently to prevent curdling. Never bring it to a boil.
FAQs
Can I make this sundae without alcohol?
Absolutely! You can simply omit the bourbon altogether or substitute it with flavored extracts like vanilla or almond for a different twist. The sundae remains delicious and festive without the alcohol.
What if I don’t have fresh vanilla beans?
If fresh vanilla beans aren’t available, use high-quality pure vanilla extract as a substitute. Add it after the eggnog has finished cooking—about a teaspoon for best flavor.
Can I use store-bought eggnog instead?
While store-bought eggnog can be convenient, making your own from scratch as in the Mocha Eggnog Sundae Recipe results in a richer, fresher flavor and lets you control the spices and sweetness exactly to your liking.
How do I prevent the eggs from curdling when cooking?
The key is to temper the eggs by slowly whisking in the hot milk mixture, then cooking over medium-low heat while stirring constantly. Avoid boiling the mixture, which can cause curdling.
Can this be made dairy-free?
With some substitutions like almond or oat milk and dairy-free ice cream and cream alternatives, you can adapt the recipe. Keep in mind that the texture and flavor may shift, but it can still be a lovely, creamy dessert.
Final Thoughts
There’s nothing quite like the joy of making and sharing something as delightful as this Mocha Eggnog Sundae Recipe. It’s a special treat that feels both nostalgic and fresh—a perfect way to celebrate the season or any time you want to indulge your sweet tooth and love of cozy flavors. I hope you dive in and discover your new favorite sundae to make again and again!
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Mocha Eggnog Sundae Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 10 hours 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
A festive and indulgent Mocha Eggnog Sundae that combines rich eggnog infused with vanilla, cinnamon, and nutmeg, blended with bourbon and topped with coffee and chocolate ice cream, whipped cream, and peppermint garnish for a perfect holiday dessert treat.
Ingredients
Eggnog Base
- 1 vanilla bean
- 3 cups milk
- 1 cup Half and Half
- 2 whole cinnamon sticks
- ½ teaspoon ground nutmeg
- 6 egg yolks
- 1 cup sugar (divided)
- ¾ cup bourbon
Sundae Toppings
- 1 pint coffee ice cream
- 1 pint chocolate ice cream
- 1 cup heavy whipping cream
- Crushed peppermint and peppermint sticks for serving
Instructions
- Prepare flavored milk mixture: Use a small, sharp knife to split the vanilla bean and scrape out the seeds. Combine the vanilla bean, seeds, milk, Half and Half, cinnamon sticks, and ground nutmeg in a medium saucepan. Heat over low heat, stirring frequently, and bring just to a boil.
- Beat egg yolks and sugar: In a medium bowl, beat the egg yolks with ¾ cup of the sugar until the mixture is pale yellow and fluffy.
- Tempering the eggs: Slowly add 1 cup of the hot milk mixture to the beaten egg yolks, whisking constantly to combine. Gradually whisk this egg and milk mixture back into the saucepan with the remaining hot milk mixture.
- Cook eggnog base: Over medium-low heat, cook and stir the mixture for 3-5 minutes until it thickens enough to coat the back of a spoon.
- Strain and chill: Strain the mixture into a large bowl to remove the vanilla bean, cinnamon sticks, and any cooked egg bits. Allow the eggnog to cool slightly, then cover and refrigerate overnight or until well chilled.
- Mix bourbon and eggnog: When ready to serve, add the bourbon to a serving pitcher and stir in the chilled eggnog until combined.
- Whip cream: Whip the heavy cream with the remaining ¼ cup sugar until soft peaks form.
- Assemble sundaes: In individual bowls or tall glasses, place one scoop of coffee ice cream and one scoop of chocolate ice cream. Pour over the chilled eggnog mixture. Top with whipped cream, crushed peppermint, and garnish with a peppermint stick if desired.
Notes
- To ensure a smooth eggnog, temper the eggs carefully by gradually adding the hot milk mixture to avoid curdling.
- For a non-alcoholic version, omit the bourbon and replace with an equal amount of milk or cream.
- Refrigerate the eggnog overnight to allow flavors to meld and the mixture to thicken slightly.
- You can substitute rum for bourbon if preferred.
- Use fresh peppermint for garnish to enhance presentation and flavor.
