Eggnog Hot Chocolate
20 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 10 min | 20 min |
Introduction
This cozy eggnog hot chocolate blends creamy eggnog, real chocolate, and warm spices for the ultimate holiday treat.
It’s perfect for sipping by the tree, movie nights, or any cold evening when you want something extra special.
The rich, velvety texture and homemade whipped cream on top make every mug feel like a festive dessert.
Ingredients (2 servings)
Ingredients:
Ingredients for Serving:
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How to Make Eggnog Hot Chocolate
-
Gather ingredients and warm mugs
Measure all ingredients before you start so the hot chocolate comes together smoothly and nothing scorches.
If you like, prewarm your mugs with hot tap water, then dry them right before pouring.
-
Heat eggnog and milk gently
Add the eggnog and whole milk to a small saucepan and set over medium-low heat.
Warm the mixture, stirring often, until steam rises and tiny bubbles form around the edges.
-
Melt in chocolate and spices
Reduce the heat to low and stir in the chocolate chips until fully melted and silky.
Whisk in the cocoa powder, cinnamon, nutmeg, salt, and vanilla until the drink looks smooth and evenly colored.
Taste carefully and adjust the spices or sweetness with a little more eggnog if you prefer.
-
Whip the cream topping
In a chilled bowl, combine the heavy whipping cream and powdered sugar.
Beat with a hand mixer or whisk until soft, fluffy peaks form that just hold their shape.
Keep the whipped cream in the fridge while you finish the hot chocolate so it stays cold and airy.
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Serve the eggnog hot chocolate
Divide the hot chocolate between warm mugs, leaving space on top for whipped cream.
Spoon a generous dollop of whipped cream over each mug and finish with a light dusting of cocoa.
Serve right away while the drink is hot and the whipped cream is cool and pillowy.
Substitutions
- Whole milk -> oat milk
- Use an equal amount of oat milk for a lighter, dairy-free base that still tastes creamy with the eggnog. The texture stays smooth, and the gentle oat flavor adds a cozy cookie vibe.
- Semi-sweet chocolate chips -> chopped dark chocolate
- Swap in chopped dark chocolate at the same weight for a deeper, less sweet chocolate flavor. The drink turns more grown-up and bittersweet, which balances the rich eggnog nicely.
- Heavy whipping cream -> canned coconut cream
- Use well-chilled canned coconut cream, whipped with powdered sugar, for a dairy-free topping. It sets up thick and luxurious, and the subtle coconut note plays well with nutmeg and cinnamon.
Tips
- Control the heat
- Keep the saucepan over medium-low to low heat so the eggnog does not curdle or form a skin. If it starts to bubble hard, pull it off the burner and whisk until it settles.
- Choose the right saucepan
- A heavy-bottomed saucepan distributes heat more evenly and helps prevent hot spots that can scorch milk and chocolate.
- Adjust sweetness to taste
- Different eggnog brands vary in sweetness, so taste before serving and add a splash more milk if it feels too rich.
- Whip cream just before serving
- Whipped cream holds best when made close to serving time, especially if your kitchen is warm from holiday cooking. Soft peaks feel luxurious and melt into the hot chocolate in the prettiest way.
- Spike it for adults
- For a grown-up version, stir a splash of bourbon, rum, or brandy into each mug right before serving. Add the alcohol off the heat, or the flavor can cook off and taste flat.
Nutrition Facts *
| Energy | 805 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 62 | g |
| Carbohydrates | 54 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the eggnog from curdling while it heats?
- Use gentle heat and stir often so the dairy warms gradually instead of shocking on high heat. Avoid boiling; once you see steam and tiny edge bubbles, you are hot enough for the chocolate to melt.
- Can I make this eggnog hot chocolate ahead of time?
- You can gently rewarm the hot chocolate later, but the texture is silkiest when served right after cooking. If you reheat, do it slowly over low heat and whisk well to bring everything back together. Whip the cream fresh, or rewhip briefly if it deflates in the fridge.
- What if my hot chocolate tastes too thick or too sweet?
- Whisk in a little warm milk, a few tablespoons at a time, until the texture feels just right for you. For sweetness, add a pinch of salt before adding more liquid, since salt can round out sugary flavors.
Serving Suggestions
This eggnog hot chocolate loves simple pairings like gingerbread, shortbread cookies, or a salty snack mix on the side.
For extra holiday drama, drizzle mugs with chocolate sauce before pouring and add a cinnamon stick as a stirrer.
You can also top the whipped cream with crushed candy canes for a pretty crunch and a hint of peppermint.
Reviews
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Ruth Gomez, Huntsville: Whipped this up on a chilly night and it was so cozy and decadent! The eggnog makes it extra silky, and that cinnamon and nutmeg combo is perfect 🎄 Next time I’m adding a little crushed candy cane on top for some crunch.
: So happy it hit the spot, Ruth! Crushed candy cane on top sounds fantastic, and I’d add it right before serving so it stays nice and crunchy. 😊
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Samantha, Columbus: So creamy, perfectly spiced, total hit! ☕️✨
: Happy it was a hit, Samantha! 😊 The eggnog really makes it extra creamy and cozy.
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