Mocha Eggnog Sundae

Raise a glass to celebrate the holiday season with my luscious Mocha Eggnog Sundae made with chocolate and coffee ice creams topped with spiced bourbon eggnog.

It’s the time of year when even the teetotalers among us are tempted to imbibe in a little tipple. Just a little something to celebrate the season, you know?

And why not? So long as you use moderation, I say go right ahead and enjoy all those traditional Christmas season drinks – mulled wine, warm cider, and, of course, eggnog! Rich, creamy, spiced eggnog. Yum. It has always been a favorite.

My mama makes a delicious eggnog, rich with cream and egg yolks and spiced just right with cinnamon and nutmeg. It’s always a perfect option for a Christmas get-together.

So, loving eggnog as I do, I’m always looking for new ways to serve it. Today I’m sharing one of my favorites with you. This delicious Mocha Eggnog Sundae is a combination of eggs, cream, and spices, with bourbon, chocolate, and coffee. It’s a real winner!

I remember when BeeBop and I taste-tested it for the first time, we both looked at each other and said “Wow!” Literally. I’m telling you, I enjoyed every single drop of this and when my glass was empty, I have to confess that I ran my finger around the inside and got the last little taste. It’s that good.

How to Make Mocha Eggnog Sundae

The short and sweet description is that you make eggnog with some smooth Southern bourbon (or rum if you insist), chill it, and then pour it over chocolate and coffee ice cream. Here’s the bit more detailed version:

Using a small, sharp knife, split a vanilla bean and scrape the seeds from the inside.

Add the vanilla bean along with its seeds, milk, half and half, cinnamon sticks, and nutmeg to a medium saucepan. Place the mixture over low heat and bring barely to a boil, stirring frequently.

Meanwhile, beat the egg yolks and 3/4 cup sugar in a medium bowl until they’re pale yellow in color and fluffy. By the way – don’t toss those egg whites! You can freeze them and use them for other recipes.

Slowly add 1 cup of the hot milk mixture to the beaten egg yolks, beating with a wire whisk until well blended. Gradually whisk the milk and egg yolk mixture back into the remaining hot milk mixture in the saucepan.

Cook and stir on medium-low heat for 3-5 minutes or until the mixture thickens and coats the back of a spoon.

Strain the mixture into a large bowl and allow it to cool slightly. Cover and refrigerate overnight or until thoroughly chilled.

When ready to serve, add the bourbon or rum to a serving pitcher. Stir in the chilled eggnog.

Whip the cream and remaining 1/4 cup sugar until soft peaks form.

In a bowl or tall glass, place one scoop of coffee ice cream and one scoop of chocolate ice cream.

Pour over the chilled eggnog. Top with whipped cream and crushed peppermint. Garnish with a peppermint stick if desired.

🧾 More Recipes You’ll Like

• Caramel Mocha Latte
• Spiced Tea (Russian Tea)
• Spiced Hot Cocoa for Election Day
• Watermelon Cherry Limeade

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

Want to save this recipe?

Enter your email below and get it sent straight to your inbox.

Save Recipe

Email

SAVE THIS!

Mocha Eggnog Sundae

Luscious Mocha Eggnog Sundae made with chocolate and coffee ice creams topped with spiced bourbon eggnog.

5 from 2 votes

Print It Rate It Save Saved! Text It

Course: Beverages

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 servings

Calories: 865kcal

Author: Lana Stuart

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 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
• ▢ 1 pint coffee ice cream
• ▢ 1 pint chocolate ice cream
• ▢ 1 cup heavy whipping cream
• ▢ Crushed peppermint and peppermint sticks for serving

Instructions

• Use a small, sharp knife to split the vanilla bean and scrape the seeds from the inside. Add the bean, seeds, milk, Half and Half, cinnamon sticks, and nutmeg to a medium saucepan. Place the mixture over low heat and bring barely to a boil, stirring frequently.
• Meanwhile, beat the egg yolks and 3/4 cup sugar in a medium bowl until pale yellow in color and fluffy.
• Slowly add 1 cup of the hot milk mixture the beaten egg yolks, beating with a wire whisk until well blended. Gradually whisk the milk and egg yolk mixture back into the remaining hot milk mixture in the saucepan.
• Cook and stir on medium-low heat for 3-5 minutes or until the mixture thickens and coats the back of a spoon.
• Strain the mixture into a large bowl. Allow to cool slightly. Cover and refrigerate overnight or until well chilled.
• When ready to serve, add the bourbon or rum to a serving pitcher. Stir in the chilled eggnog.
• Whip the cream and remaining 1/4 cup sugar until soft peaks form.
• In a bowl or tall glass, place one scoop each of coffee and chocolate ice cream. Pour over the chilled eggnog. Top with whipped cream and crushed peppermint. Garnish with a peppermint stick if desired.

Notes

Nutrition Information

Serving 1 | Calories 865kcal | Carbohydrates 88g | Protein 15g | Fat 46g | Saturated Fat 27g | Cholesterol 338mg | Sodium 219mg | Potassium 655mg | Fiber 2g | Sugar 80g | Vitamin A 1843IU | Vitamin C 2mg | Calcium 431mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe

Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!