Spiced Eggnog Hot Cocoa

Number of Servings: 2

This easy homemade eggnog hot cocoa recipe has a little bit of a kick. Either from the Taza-spiced eggnog discs or the off-the-recipe wee bit of whiskey you add in. This is the quickest way to enjoy eggnog hot cocoa, as you’re mostly just breaking up and dropping in an eggnog disc, which you can find here or at your local store. Some of the Taza discs even come spiked already (with rum), if that’s how you roll. In any case, this recipe is just 4 ingredients and 3 easy steps. If you like eggnog, and not doing too much, this one should be right up your alley.

Taza is a great company and makes yummy chocolate. They’re certified organic and direct trade certified, meaning they have face-to-face relationships with the growers who supply their cacao and know they’re using sustainable farming techniques and fair labor practices. Taza has a variety of flavors to pick from on their site and in your store. Pick which one you think sounds the most delicious.


  • 2.7 ounce package Taza Spiced Eggnog Chocolate Discs
  • 2 cups milk
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt


In a small saucepan add the milk, vanilla and salt and bring to a simmer over low heat. Roughly chop the chocolate and add it to the pan, whisking until dissolved. Keep the mixture over the heat until steaming and tiny bubbles form. Do not allow it to boil.

Remove the pan from the heat and whisk the cocoa until frothy. Pour the hot cocoa into two mugs and top with dollops of whipped cream.

Approved by the Michigan Dairy Market Program Committee.