Eggnog Hot Chocolate
13 min
|
easy
|
gluten-free
Recipe by Eunice
Introduction
Think hot chocolate meets eggnog, lush and creamy from real chocolate, warm cinnamon and nutmeg, vanilla, and just enough salt to wake it up.
Perfect for tree-trimming, movie night, or a cozy snow day, it batches easily on the stove and finishes with billowy whipped cream and a cocoa dusting for a little celebration in a mug.
Ingredients (2 servings)
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Ingredients:
- 1 cup eggnog eggnog 8 fl oz
- 1 cup whole milk whole milk 8 fl oz
- ⅓ cup semi-sweet chocolate chips semi-sweet chocolate chips 2.64 oz
- 1 Tbsp unsweetened cocoa powder unsweetened cocoa powder 0.27 oz
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
- ⅛ tsp ground nutmeg ground nutmeg 0.02 oz
- pinch salt salt
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
Ingredients for Serving:
- 1 cup heavy cream (chilled) heavy cream 8 fl oz
- 2 Tbsp powdered sugar powdered sugar 0.55 oz
- dusting of unsweetened cocoa powder unsweetened cocoa powder 0.03 oz
How to Make Eggnog Hot Chocolate
-
Chill and prep the topping
Chill a metal bowl and beaters for 10 minutes so the cream whips fast and stays stable.
Add the heavy cream and powdered sugar to the bowl and whip to soft peaks, then park it in the fridge.
-
Warm the dairy base gently
Combine eggnog and whole milk in a small heavy saucepan over medium-low heat and stir often until steaming, about 160 to 170 F.
Do not let it boil or the eggnog can curdle and the chocolate will misbehave.
-
Season and bloom
Whisk in the cinnamon, nutmeg, and a pinch of salt so the spices bloom in the warm dairy.
Make a quick slurry by stirring the cocoa powder with a spoonful of the hot liquid, then whisk the slurry back into the pot to avoid clumps.
-
Melt the chocolate
Take the pot off the heat, add the chocolate chips, and whisk until fully melted and silky.
Return to low heat for 30 seconds if needed, whisking constantly, just to finish smoothing it out.
-
Finish with vanilla and taste
Stir in the vanilla extract.
Taste and adjust with a tiny pinch more salt if it reads too sweet or a splash of milk if you want it lighter.
-
Serve with style
Pour into warm mugs, top with a generous pillow of whipped cream, and give it a light dusting of cocoa as noted.
Serve immediately while it is steamy and irresistible.
Substitutions
- Semi-sweet chips -> chopped dark chocolate (60 to 70%)
- Darker chocolate drops the sweetness and deepens the cocoa flavor while melting silkier if finely chopped.
- Whole milk -> evaporated milk
- Evaporated milk brings a thicker, old-school diner creaminess without extra sweetness, making the sip extra plush.
- Heavy cream -> coconut cream whipped topping
- Chilled coconut cream whips up rich and airy with a subtle coconut note that plays great with nutmeg and cinnamon.
Tips
- Low heat is law
- Keep it under a simmer so the egg proteins in eggnog do not curdle and the chocolate stays glossy instead of grainy.
- Bloom the cocoa right
- Turning cocoa into a quick slurry before whisking it in prevents stubborn specks and gives a more intense chocolate flavor.
- Use a heavy-bottomed pot
- A small, heavy saucepan distributes heat evenly so you do not scorch the milk or caramelize sugars on hot spots.
- Thermometer for perfect texture
- Aim for 160 to 170 F for steamy and safe without venturing into boil territory.
- Soft peaks for the win
- Stop the whipped cream at soft peaks so it blankets the drink and melts into the cocoa instead of sitting stiff.
- Fresh nutmeg pops
- Grate whole nutmeg with a microplane for bright, warm aroma that bottled ground nutmeg cannot touch.
Nutrition Facts *
| Energy | 797 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 62 | g |
| Carbohydrates | 52 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my hot chocolate grainy?
- Either the cocoa was not bloomed or the chocolate overheated and seized, so blend briefly with an immersion blender off heat or whisk in a splash of warm milk until smooth.
- Can I make it less sweet?
- Use dark chocolate, add a bit more milk, and keep that pinch of salt which balances sweetness without making it salty.
- Can I make this ahead for a party?
- Yes, keep the hot chocolate in a slow cooker on warm for up to 2 hours and whisk every 15 minutes, then whip the cream fresh right before serving.
- Can I spike it for adults?
- Stir 1 to 1.5 ounces per mug of bourbon, aged rum, or brandy off heat to avoid cooking off aromas.
- Can I use white chocolate instead?
- Yes, skip the cocoa powder, use good white chocolate, and lean into the vanilla and nutmeg since white chocolate is sweeter and milky.
Serving Suggestions
Thick biscotti or crisp ginger snaps on the side give you that dunking drama and add texture to all this silk.
If you want a holiday power move, finish the whipped cream with a microplane of fresh nutmeg and a few crushed candy cane bits or swirl in a teaspoon of espresso for a mocha that means business.
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