Homemade Eggnog White Chocolate Hot Chocolate
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
65
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
Half-And-Half1.5 cups
Heavy Cream1 tsp
Kosher Salt5 large
Egg (at room temperature)1 cup
Granulated SugarDirections:
1
Melt the white chocolate in a heatproof bowl over simmering water, stirring until melted
2
Set aside and keep warm
3
In a heavy-bottomed saucepan, heat the half-and-half, cream, vanilla seeds and pod, orange zest, spices, and salt over low heat until it comes to a boil
4
Stir occasionally to prevent scorching
5
Remove from the heat, cover, and steep for 20 minutes
6
In the bowl of a stand mixer fitted with the whip attachment, whip the eggs and sugar on high speed until thick and ribbony, 3 to 4 minutes
7
Strain the spices from the cream, return the cream to the pan, and reheat to a simmer
8
Lower the speed of the mixer to low
9
Slowly ladle some of the hot cream into the eggs, warming them up
10
Add them back to the pot of cream
11
Attach an instant-read thermometer to the pot and cook the cream over low heat, stirring with a rubber spatula, until the cream reaches 170 degrees F
12
Remove the saucepan from the heat; pour the mixture through a fine mesh strainer
13
This will remove any pieces of cooked egg and keep the eggnog smooth
14
Whisk the hot strained eggnog into the bowl of white chocolate
15
Stir in the bourbon and rum
16
Pour into 4-ounce cups
17
Garnish with whipped cream, grated nutmeg, and homemade marshmallows
18
Best if consumed while hot, creamy, and delicious