HOMEMADE EGGNOG WHITE CHOCOLATE HOT CHOCOLATE
Say that 3 times, fast. Super cool and indulgent hot chocolate. Why deny yourself during the holidays? Two holiday beverages co existing in a perfect mug of joy!! Ring in the new year right. Serve Homemade Eggnog White Chocolate Hot Chocolate while watching the New Year's parade. Be bold. Have fun. Cheers!
Provided by Hedy Goldsmith
Categories beverage
Time 50m
Yield 1 quart; eight 4-ounce servings
Number Of Ingredients 18
Steps:
- Melt the white chocolate in a heatproof bowl over simmering water, stirring until melted. Set aside and keep warm. 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. Stir occasionally to prevent scorching. Remove from the heat, cover, and steep for 20 minutes. 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. Strain the spices from the cream, return the cream to the pan, and reheat to a simmer. Lower the speed of the mixer to low. Slowly ladle some of the hot cream into the eggs, warming them up. Add them back to the pot of cream. 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. Remove the saucepan from the heat; pour the mixture through a fine mesh strainer. This will remove any pieces of cooked egg and keep the eggnog smooth. Whisk the hot strained eggnog into the bowl of white chocolate. Stir in the bourbon and rum. Pour into 4-ounce cups. Garnish with whipped cream, grated nutmeg, and homemade marshmallows. Best if consumed while hot, creamy, and delicious.
WHITE CHOCOLATE EGGNOG
Steps:
- In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.
WHITE CHOCOLATE EGGNOG BARS
Make and share this White Chocolate Eggnog Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h50m
Yield 24 bars
Number Of Ingredients 14
Steps:
- Make the crust: position oven rack in the center of oven; preheat to 350°; line a 13x9 inch baking pan with foil so that the foil extends 2 inches beyond the short ends of the pan; lightly grease the foil.
- In a bowl, combine graham cracker crumbs and melted butter; transfer crumbs to prepared pan and pat them into an even layer.
- Bake for 8 minutes, or until it is slightly puffed and set.
- Place pan on a wire rack and let cool while you make the filling; decrease oven temperature to 325°.
- Make the filling: in the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and sugar at medium speed until smooth and light, about 1 minute.
- Beat in the cornstarch; add the egg and egg yolks, one at a time, beating until blended and scraping down sides of bow as needed.
- Beat in the heavy cream, brandy/rum, vanilla, and nutmeg.
- Scrape filling into the slightly cooled crust; bake for 15-20 minutes, until the filling is set.
- Place pan on wire rack and cool for 30 minutes.
- Refrigerate the bars for at least 1 hour, until chilled.
- Make the topping: in a small saucepan, bring the cream to a gently boil.
- Remove pan from heat and immediately add white chocolate.
- Let the mixture stand for 30 seconds to melt the chocolate, then stir until the chocolate is completely melted and the mixture is smooth.
- Set the topping aside to cool, stirring occasionally, for 15 minutes or until thickened.
- Pour the topping over the chilled bars, and using a small offset metal spatula, spread evenly.
- Refrigerate the bars for at least 2 hours before cutting (or freeze for 1 hour).
- Lift the bars out of the pan using the foil as handles.
- Remove the foil and cut into 24 bars; serve chilled, dusted very lightly with freshly grated nutmeg.
Nutrition Facts : Calories 184, Fat 14.8, SaturatedFat 9.1, Cholesterol 65.5, Sodium 54.7, Carbohydrate 10, Sugar 9.2, Protein 2.1
EGGNOG-WHITE CHOCOLATE BARK
Add Eggnog-White Chocolate Bark to your holiday dessert tray or package it for an edible gift! Eggnog-White Chocolate Bark gets its egg-noggy appeal from nutmeg, and it makes the perfect treat for the holiday season.
Provided by My Food and Family
Categories Nuts
Time 4h10m
Yield 18 servings
Number Of Ingredients 5
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until almost melted, stirring every 30 sec. Stir until chocolate is completely melted.
- Stir in remaining ingredients until blended; spread immediately onto foil-covered baking sheet.
- Refrigerate 4 hours or until firm. Break into pieces.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.2524 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE EGGNOG
I love Christmas so much that I decorate in October. I don't care for eggnog, but it's such a tradition at Christmastime that I created an eggnog that even I like! -Debbie Holcombe, Brunswick, Georgia
Provided by Taste of Home
Time 30m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.
Nutrition Facts :
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