Eggnog Crème Brûlée & Xocoltal Hot Chocolate Recipes
By: Tristan Guilbeault
Instagram: @tristangcooks
One of the most famous desserts ever. My version is a classic holiday twist on the traditional. Egg nog brings those holiday vibes with tons of flavour. The warm spices, creaminess of the coconut, and crunch of hazelnuts make this a fantastic dessert to serve this holiday season. It's only a couple of ingredients, ten minutes of execution and only needs baking for the brûlée step!
A dessert originating from France in the late 1600s, originally created for royalty. Crème Brûlée is simple, focusing on the quality of ingredients. The small white ramekin and the ultra-fancy crispy caramel top make this dish very well known. My version is a vegan twist so everyone can eat it, but rest assured it does not miss any marks.
Eggnog Crème Brûlée (Vegan Friendly)
Recipe from Tristan Guilbeault
Dietary restrictions: Gluten-free, dairy-free, lactose-free, vegan, paleo, can be made keto
Total Time: 2 hours 20 minutes | (Preparation): Less than 5 minutes | (Cooking): 15 minutes | (Resting): 2 hours
Feeds: 3, can be easily adjusted for more
Ingredients
● 1 cup eggnog (we recommend Earths Own Oatnog, Silk Festive Nog, or Elmhurst Oatnog)
● 1⁄3 cup cane sugar or preferred sweetener
● 1⁄3 cup corn starch
● 1 can coconut milk or cream, (we recommend Cha’s Organics, Blue Monkey Organic)
● 2 tsp vanilla extract (we recommend Orchid Organic)
● 1 tsp salt
● 1⁄2 cup hazelnuts, or nuts of choice
● 3 tbsp fine sugar for the caramelized top, (we recommend Wholesome Turbinado)
● Dash of cinnamon as garnish
Instructions
1. Start by grabbing two large bowls, or four small bowls. Make sure that they are oven-proof. Set on a tray.
2. Measure out the cornstarch, eggnog and sugar. Add to a pot on low heat. Stir with a whisk continuously until sugar and cornstarch have dissolved and the mixture has warmed through; about five minutes. It might take less or more time, just make sure there are no visible clumps.
3. Add the salt, vanilla and cream from the top of the coconut milk (do not add any of the milk). Turn the pot up to medium heat and whisk constantly until the cornstarch has activated. You should start to feel and see it thicken. After five minutes it should look like a light pudding, take it off the heat. Let it cool down for three minutes. Pour into your bowls, dividing equally. Cover bowls with a lid or cloth. Set in the fridge for two hours.
4. Grab a pan and heat on medium-low heat, smash the hazelnuts with the side of a knife or a rolling pin. Or if using other nuts, use a nut grinder. Add to pan and lightly toast, stirring every 30s-1 minutes until nuts are fragrant and have gained some colour. Set aside.
5. Once the crème mixtures have set and you are ready to serve them. Take about 1 tbsp sugar or less and cover the top of each crème bowl, tapping the sides so the sugar is equally distributed. Add 1 batch at a time into the oven on the highest rack and set to broil. Or use a crème brûlée torch if you have one. As the sugar caramelizes, rotate them around as necessary to make sure they do not burn. If broiling, once the tops are golden brown and crisp around 5-10 minutes, remove them from the oven. Cool the crème brûlées in the fridge for 10 minutes.
6. Serve with toasted hazelnuts, a dash of cinnamon and a light sprinkle of salt. Enjoy!
SUBSTITUTIONS
The cornstarch, coconut milk, vanilla and salt are not substitutable. The eggnog can be changed based on your preferred variety; this recipe will work with dairy but I have kept it vegan. Amaranth carries many varieties of sweeteners that are healthier than processed white sugar. Monk fruit sugar by Lakanto, Wholesome cane sugar, Wild Tusker coconut sugar, Uncle Luke’s maple syrup or even Wholesome agave syrup could be used. Just keep in mind you will need granulated cane sugar for the iconic caramelized brûlée top; Wholesome Turbinado Sugar works well. Amaranth carries many types of nuts (organic and non); almonds, pecans, brazil nuts, walnuts, pistachios, macadamias, peanuts and cashews would work great in this recipe.
TIPS
This recipe is no-bake and simple to execute. Using a whisk here is essential to prevent clumps. The heat is on the high side when you are thickening the mixture so really make sure that you are constantly whisking. Let the mix cool down before you pour into your dishes. If you have a brûlée torch, definitely use it here. A medium flame slowly melting the sugar will guarantee you an equally caramelized brûléed top. The broiler in your oven will do the trick, just keep in mind that it may cook unevenly. Before serving let it cool down in the fridge so that the sugar hardens and the crème brûlée itself is not warm. This recipe is meant for the holidays but is easily adjustable so please have fun with it and enjoy!
The original Mayan hot chocolate beverage - Xocoltal translates to “bitter water.” The Mayans and Aztecs consumed this drink for centuries using their sacred cacao. It was straightforward; cacao nibs ground, added to water, with various spices and sweeteners mixed in.
Cacao was so precious to the Mayans that the quality of the cacao people drank was indicative of their class in society. The royalty got the best quality, which meant they received the most nutritional and rejuvenating cacao. In fact, cacao was so important to the Mayans that these precious little beans were used as money! This spicy, sweet, bitter, drink offers a hint of the real ancient flavour of the famous hot chocolate, while also being that warm refreshing beverage we all know and love.
My version uses flavours that the Mayans would have used; achiote or annatto is a red berry which grew locally with the cacao, honey is a natural sweetener that was available before the Spanish brought cane sugar, and the ancho chile brings the smoke and spice that was common with the ancient beverage. Untraditional to this recipe is the five-mushroom mix with cacao, I wanted to honour the traditional beverage while also showing people how healthy it can really be. Please enjoy my take on Xocoltal!
Xocoltal, Traditional Hot Chocolate
Recipe from Tristan Guilbeault
Dietary Restrictions: Vegan, gluten-free, lactose, dairy-free, paleo, can be made keto
Total Cook Time: 10 minutes | (Preparation): less than 5 minutes | (Cooking): 5 minutes
Yield: 1 cup
Ingredients
● 1 tbsp Harmonic Arts 5 Mushroom Chocolate Elixir Blend
● 1 tsp local honey or agave syrup, (more or less depending on preference)
● 1 cup water
● 1⁄4 tsp Yucatan Achiote by Spice Merchant
Optional
● Dash of Ancho Chile by Spice merchant
● Coconut Whipped Topping by Gay Lea
Instructions
1. In a small pot combine the cacao mix, achiote, honey and water. Bring to a boil and stir with a whisk. Take off the heat and let it simmer. Taste if it is sweet enough to your likeness, if not whisk in more honey.
2. Pour into your favourite mug. Top with the whipped coconut topping. Sprinkle a dash of ancho chile on top, as well as a little salt if you prefer.
3. Enjoy with friends and family!
substitutions & BENEFITS
The 5 Mushroom Chocolate Elixir Blend by Harmonic Arts is truly amazing, combining the benefits of Chaga, Cordyceps, Lions Mane, Reishi and Turkey Tail. These super mushrooms are anti-inflammatory, anti-aging, immune-boosting and antiviral. They even help increase nerve cell recovery and dementia prevention. If you have a cacao at home or prefer another variety, Amaranth carries great sustainable options like the Organic Traditions Unsweetened Cacao powder, Giddy Yo Yo Cacao powder or Inari Organic Raw Cacao powder. Camino Hot Chocolate Mix can be used as well, just add less honey or sweetener.
Honey was local to the Mayans and was one of their original sweeteners as well as agave. Raw honey especially is very high in antioxidants and has healing properties. Achiote or annatto is essential to this version of “hot chocolate.” It was traditionally used as a dye and is very high in antioxidants, you can still find it in the very famous “Al Pastor” in Mexico as well as many other traditional marinades. The Mayans traditionally used all kinds of chiles to bring brightness and spice to this bitter Xocotatl beverage, here I used ancho chile to highlight the smokiness and subtle spice it brings. Any or no chiles can be used depending on your preference and spice tolerance. However you decide to enjoy this drink, I really hope that it spices up your holidays!