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Chocolate Eggnog Cups - Erin's Inside Job

Chocolate Eggnog Cups

If you follow me on Instagram, you know that I have developed a serious love for eggnog that can not be tamed. I’ve always liked it and look forward to it every year, but for some reason this year it’s a little out of control. I’m blaming it on baby.

I bought this mold (affiliate) from Amazon because I wanted to try making all the cute little magic-filled chocolate cups that I see everywhere and OMG it’s the easiest thing ever. I ate these all within two days and now I’m dreaming up other things to put in them. If you have suggestions, definitely let me know!

A super easy holiday recipe for chocolate eggnog cups - ready in about 20 minutes! #recipe #eggnog #holidayrecipe #chocolate #holidaydessert

I wanted to be able to use eggnog as the filling, but because it’s a liquid, I had to come up with a way to change the consistency. I started with mixing it with cashew butter, which has a pretty mild flavor and I knew wouldn’t overshadow my precious eggnog.

To thicken it up even more, I added some coconut flour which is the best at absorbing liquids. Just those three ingredients and I had a delicious holiday filling for the cups!

What I like even more about this mold is that it makes mini cups, so I’m not eating my weight in chocolate and eggnog (although that does sound delicious). They’re the perfect snack size and I just throw the mold in the dishwasher when I’m done. Easy peasy.

Chocolate Eggnog Cups

  • 1 cup chocolate chips of choice (I used Ghirardelli semi-sweet)
  • 1/2 Tbsp coconut oil
  • 1/4 cup cashew butter
  • 4 Tbsp eggnog (I used Promised Land Dairy old-fashioned)
  • 2-4 tsp coconut flour (I used Bob’s Red Mill)
  1. In a small saucepan over low heat, slowly melt chocolate chips and coconut oil together, stirring until combined.
  2. Once melted, spoon only enough chocolate to make a thin layer at the bottom of each cup in the mold. Place mold in the fridge for ~ 5-10 minutes until chocolate is set.
  3. While chocolate is setting, mix cashew butter, eggnog, and coconut flour in a bowl. Depending on the thickness of your cashew butter, you may need to add more or less coconut flour to achieve your desired thickness. You want the final product to be not too sticky and not too dry. Definitely not liquid or you will have a very messy chocolate cup. Play around with the coconut flour until you reach the desired consistency.
  4. Once the chocolate is set, spoon the eggnog mixture into the cups (approx 1 tsp). Spoon chocolate to fill the rest of the cup and place back in the refrigerator for about 15 min, or until set.

Note: Make sure to fill your cups with the eggnog mixture enough so that you aren’t left with too thick of a chocolate layer on top, otherwise you will be eating a lot of chocolate with a little eggnog.


To all of you celebrating tomorrow, I hope you have a wonderful Christmas and a great holiday season. I’m so thankful for all of you and wish you the best!

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