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Chocolate Egg-nog

A chocolate-flavored egg-nog made with egg yolk, sugar, salt, melted chocolate, vanilla, milk, egg white, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Egg-nog

Ingredients

Directions

Make the chocolate base

  1. Beat the egg yolk with sugar, salt, melted chocolate, vanilla, and milk until well combined.

Finish and serve

  1. In a separate bowl, beat the egg white with powdered sugar until light and fluffy.

  2. Top the chocolate mixture with the whipped egg white.

  3. Serve immediately for a delightful twist on traditional egg-nog.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolk
Adds richness and body to the chocolate base, helping it feel smooth and creamy.
Egg white
Whipped to a light foam that sits on top and gives the drink a light, airy texture.
Melted chocolate
Provides the chocolate flavor and some richness to the base.
Milk
Makes up the liquid body of the base and adds creaminess.

The step that matters

Beat the egg white until light and fluffy. Egg white needs to be whipped to a light foam to hold its volume on top of the drink. Under-whipped white stays flat and runny, while over-whipped white turns dry and grainy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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