If you’ve never tried eggnog and hot chocolate together, this is your sign.
It’s cozy, creamy, and has that warm holiday spice that just feels like sitting by the fire—even if you’re just on the couch in fuzzy socks.
This recipe has been my go-to when I want something quick, sweet, and comforting in winter.
I started making this one December when I had leftover eggnog in the fridge and a craving for cocoa.
Now, I make it every year. It’s that good.
What You’ll Need
- 1 ½ cups whole milk
- 1 cup eggnog
- ½ cup semi-sweet chocolate chips
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- Pinch of salt
- Whipped cream, for topping
- Ground nutmeg, for garnish
Why I Love This Recipe
This one’s nostalgic and ridiculously easy to make. It’s rich and creamy, but not too sweet. Here’s why it’s a favorite:
- The eggnog makes it extra smooth and velvety
- It’s a great way to use up leftover eggnog
- Comes together in 10 minutes flat
- Feels festive without any effort
- Makes your whole kitchen smell amazing
Makes
2 servings
Time
10 minutes total
Macros (Per Serving, estimated)
Calories: 320
Protein: 6g
Fat: 17g
Carbs: 35g
Sugar: 29g
Why This Recipe Works (Quick Science)
Eggnog is made with milk, cream, sugar, and eggs, which gives it a thicker body and richer taste than milk alone. When you mix it with hot chocolate, it emulsifies with the melted chocolate to make the drink extra creamy and smooth. The pinch of salt brings out the chocolate flavor, while the vanilla rounds everything out.
Common Mistakes
- Boiling the mixture: Don’t let it boil! It can curdle the eggnog. Warm it slowly.
- Using low-fat milk or eggnog: This recipe really shines with whole milk and full-fat eggnog.
- Skipping the salt: A tiny pinch makes a huge difference in chocolate recipes.
- Overheating the chocolate chips: They can seize up or scorch if not stirred in gently.
What to Serve With
- Gingerbread cookies
- Buttered toast
- Cinnamon rolls
- A slice of pumpkin or pecan pie
- Shortbread cookies
Tools Required
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Mug for serving
Substitutions and Variations
- Dairy-Free: Use almond milk and dairy-free eggnog + dairy-free chocolate chips
- Spiced Version: Add a pinch of cinnamon and clove with the nutmeg
- Extra Rich: Use heavy cream in place of half the milk
- Boozy: Add 1 oz of dark rum or bourbon for adults
Make Ahead Tips
This drink is best served fresh, but you can prep a double batch and keep it in the fridge. Reheat gently on the stove over low heat.
Instructions
Step 1: Heat the Milk and Eggnog
Pour 1 ½ cups whole milk and 1 cup eggnog into a medium saucepan over medium-low heat. Stir occasionally and heat until warm, but do not boil.
Step 2: Add Chocolate, Cocoa, Sugar, and Salt
Add ½ cup semi-sweet chocolate chips, 2 tbsp unsweetened cocoa powder, 2 tbsp granulated sugar, and a pinch of salt to the warm milk and eggnog. Stir constantly until the chocolate chips are fully melted and the mixture is smooth.
Step 3: Stir in Vanilla
Turn off the heat and stir in ½ tsp vanilla extract. Mix well until fully combined.
Step 4: Serve and Garnish
Pour into mugs. Top with whipped cream and a generous sprinkle of ground nutmeg.
Leftovers and Storage
Let any leftovers cool completely, then store in an airtight jar or container in the fridge for up to 3 days. Reheat gently on the stove. Don’t microwave—it can get uneven and curdle.
FAQ
Can I use just eggnog and skip the milk?
You can, but it’ll be very thick and sweet. I recommend mixing it with milk.
What kind of chocolate chips work best?
Semi-sweet works great, but you can also use dark chocolate if you want a richer flavor.
Is it okay to use store-bought eggnog?
Yes! Store-bought works perfectly for this recipe.
Wrap-Up
This Eggnog Hot Chocolate is one of those “sit back and savor” kind of drinks. It’s simple, comforting, and just fancy enough to feel special. I hope it becomes part of your holiday season too. If you give it a try, leave a comment below and let me know how it turned out—or if you put your own spin on it!
