CHOCOLATE EGGNOG

Serves 12

2 Qts. Whole Milk, plus more if needed
1-1/4 cups sugar
½-tsp course salt
1 vanilla bean, seeds scraped and pod reserved
4 cinnamon sticks
12 egg yolks
5 oz bittersweet chocolate, melted
3 oz milk chocolate, melted
2 cups heavy cream
1-1/2 cups brandy
Whole nutmeg for garnish


1. Heat milk, sugar, salt, vanilla seeds and pod, and cinnamon sticks in a large pot over med-heat, stirring until sugar dissolves and mixture is heated through. Remove from heat and let stand 30 minutes.
2. Prepare an ice-water bath. Whisk egg yolks in a medium bowl until pale (about 2 minutes). Whisk 1 cup milk mixture into egg yolks in a slow, steady stream. Whisk egg yoke mixture into remaining milk mixture. Cook over med-high heat, stirring constantly, until mixtures reaches 180F on instant read thermometer (about 6 minutes). DO NOT BOIL.
3. Remove pot from heat. Add melted bittersweet and milk chocolates, and stir until incorporated. Disregard vanilla bean and cinnamon sticks. Pour mixture into large bowl set in ice-water bath and let cool while stirring often.
4. Whisk cream until soft peaks form. Pour cooled eggnog into large serving bowl, and add brandy. (Add more milk, if necessary, to eggnog to reach desired consistency.) Top with whipped cream. Grate nutmeg on top and sprinkle with cocoa or cayenne pepper (sparingly) if desired.

Drink can be made a day in advance.