Hot Chocolate Eggnog with Eggnog Whipped Cream Recipe

Preparation

1. In a medium pot over medium-high heat, combine the milk, heavy cream, nutmeg, and a pinch of kosher salt until you see small bubbles rising to the surface, stirring occasionally to avoid burning.
2. Meanwhile, in your stand mixer or a bowl with an electric hand mixer, beat egg yolks and sugar together until the yolks lighten in color and sugar is completely dissolved.
3. Remove milk mixture from heat and very slowly pour it into the egg yolks, whisking constantly to avoid eggs from cooking. Return mixture to pot and cook until the mixture reaches 160°F. Remove from heat and stir in vanilla. Pour into mixing bowl and let cool completely. If serving later, set in refrigerator to chill, up to a few days.

1. Make sure heavy cream and eggnog are well chilled before whipping. Place all ingredients in bowl of stand mixer and beat on high (start on a lower speed to avoid splatter) until desired whipped cream consistency is reached.

1. Place homemade eggnog, whole milk, dark chocolate, sugar, and a pinch of kosher salt in a medium pot over medium heat. Warm mixture, stirring occasionally, until chocolate is fully melted. Divide among four glasses and top with eggnog whipped cream and a sprinkle of nutmeg.