Eggnog hot chocolate sounds as amazing as it is. And while this isn’t technically a baking dish, it is a holiday sweet treat so it counts…the fifth day of holiday baking I give you eggnog hot chocolate.
I adapted this recipe from my foodie friend and fantastic fellow Chicago blogger Dani, and her blog Danilicious Dishes. She created a vegan and dairy free version. I took it and dairy-ed it right up and de-healthed it by adding liquor, because I have five kids and I need the liquor – I just do. It was just as delicious as I imagined. And I could not believe I had never thought of this before, the cinnamon added a warm spice and the chocolate makes it so very rich. It is thick and the liquor adds just the right amount of relaxation. When making for kids or on Christmas morning, of course, take out the liquor. One kid begged for this and I made minus the liquor, and it was just as awesome.
This is the perfect after dinner drink for a holiday party, Christmas morning or while wrapping 550 presents in the few hours you are kid-free 🙂
Eggnog hot chocolate
- 2 cups eggnog I use Oberweiss because it is just the greatest
- eight ounces of bittersweet chocolate
- one tablespoon cocoa
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of sea salt
- 2 teaspoons sugar
- one tablespoon of brandy
- one teaspoon vanilla
Whisk the eggnog, cocoa powder, spices, salt and sugar together in a saucepan and turn on medium heat on the stove top.
Bring to a simmer and keep whisking until all of the ingredients are well incorporated, about 2 minutes. Turn the heat to low and add the chopped chocolate and the brandy, and whisk until blended. Remove from heat and stir in vanilla.
Pour the hot cocoa mix between mugs, and top with whipped cream and cinnamon.