HOT CHOC-NOGG by Nylah White I have always been a fan of aesthetically pleasing seasons, and my family always goes all out for Christmas. After my brother found his new favorite holiday drink, eggnog chai tea, I experimented and made Hot Choc-nogg. With all the other flavored eggnogs available, this recipe has the perfect blend of chocolate and spices for a very aromatic holiday experience any time of the year. Serves: 5
Estimated Cook Time: 1hr 45 min
Ingredients 3 egg yolks 50 grams granulated sugar 227 grams whole milk 113 grams heavy whipping cream 1 1/2 teaspoons ground cinnamon 1 pinch ground nutmeg 1 pinch salt ¼ teaspoon vanilla extract 227 grams heavy whipping cream 20 grams powdered sugar
1 teaspoon vanilla extract Hot Chocolate: 454 grams whole milk 42 grams unsweetened cocoa powder 2 tablespoon granulated sugar 42 grams semisweet chocolate chips ¼ tablespoon vanilla extract 3 Hershey’s kisses
Directions Eggnog:
Whipped Cream:
1. In a medium mixing bowl, whisk together yolks and sugar until light and creamy.
1. Pour whipping cream into the stand mixer, and add powdered sugar and vanilla extract.
2. In a medium saucepan, mix the whole milk, heavy cream, cinnamon, nutmeg, and salt on low heat with a rubber spatula until hot.
2. Beat on high for 1-2 minutes or until you have stiff peaks, Keep a keen eye, DO NOT over mix.
3. Add 1 tablespoon of your hot milk to the bowl with the yolks and sugar, whisk vigorously. Repeat, adding one tablespoon at a time until all of the milk mixture is incorporated into the eggs.
3. Fill a piping bag fitted with a large star tip with the fresh whipped cream and refrigerate until assembly. Hot Chocolate: 1. Add milk, cocoa powder & sugar into a small saucepan.
4. Return the egg and milk mixture to the saucepan and place over low heat.
2. Whisk together over medium heat until warm and combined and steaming.
5. Cook, whisking constantly for 2-3 minutes or until the mixture slightly thickens and registers 160ºF.
3. Add chocolate chips and whisk constantly until fully melted and combined.
6. Remove from heat and mix in vanilla extract.
4. Whisk in vanilla extract, then transfer into a separate pitcher. Assembly:
7. Pour the eggnog through a mesh strainer into a pitcher and cover with plastic wrap.
1. Add 1 cup each of chilled eggnog and freshly-made hot chocolate in a 17 ounce mug.
8. Store in the refrigerator until chilled, about an 1 1/2 hours.
2. Stir together well and pipe a generous amount of whipped cream on top of each. 3. Grate Hershey’s Kisses directly over whipped cream to garnish. Serve.
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