In a large saucepan, combine the egg yolks, cornstarch, sugar, cinnamon, nutmeg, and vanilla extract. Combine well with a whisk.
Gradually pour in the heavy cream and milk. Combine well.
Cook on the stove over medium-low heat. Simmer, stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F, on an instant-read thermometer. Add the chocolate and combine until melted and smooth. The mixture should still be liquid, not so thick that it coats the back of a spoon.
Remove from heat and add the alcohol. Pour in a pitcher and chill for a few hours.
Pour into individual serving glasses. Top with fresh whipped cream (optional) Sprinkle it with more cinnamon and freshly grated nutmeg.
Quick Chocolate Eggnog
1 cups milk cold
1/8 cup Bedre Dark Chocolate Premium Sauce
1 cups eggnog, cold
Whipped cream, shaved chocolate, and nutmeg for garnish
Carefully pour one cup of eggnog into the glass (or just fill to the top with eggnog).
Swirl gently with a spoon to combine.
Top glasses with whipped cream, shaved chocolate and nutmeg.