Preparation

Make the eggnog

• In a medium pot over medium-high heat, combine the milk, heavy cream, nutmeg, and a pinch of salt until you see small bubbles rising to the surface, stirring occasionally to avoid burning.
• Meanwhile, in a stand mixer or a bowl with an electric hand mixer, beat the egg yolks and sugar together until the yolks lighten in color and the sugar completely dissolves.
• Remove the milk mixture from the heat and very slowly pour it into the egg yolks, whisking constantly to prevent the eggs from cooking. Return the mixture to the pot and cook until the mixture reaches 160°F. Remove from the heat and stir in the vanilla. Pour into a mixing bowl and let cool completely. Refrigerate until well chilled.

Make the whipped cream

• Place the cream, confectioners’ sugar, and 2/3 cup of the eggnog in the bowl of a stand mixer and beat on high (start on a lower speed to avoid splatter) until the desired whipped cream consistency is reached.

Make the hot chocolate

• Place the remaining 3 cups eggnog, the milk, dark chocolate, sugar, and a pinch of salt in a medium pot over medium heat. Warm the mixture, stirring occasionally, until the chocolate is fully melted.
• Divide among four glasses and top with the eggnog whipped cream and a sprinkle of nutmeg.