Mexican Chocolate Eggnog Quick Bread

It never fails that every holiday season my inner baker comes out to play. Let’s face it – a turkey or glazed ham are great but nothing says the holidays like a sweet treat. I started my holiday baking season by checking my fridge & pantry for holiday supplies I already purchased. I quickly honed in on handcrafted local Danzeisen Dairy eggnog and dark & flavorful Mexican chocolate that had been in my pantry for months. I then thought wouldn’t it be great if I could merge the two into a sweet and savory quick bread? I decided I wanted a slightly denser bread than normal since it would be something I would enjoy as a treat and with my coffee. The finished product has the spicy after notes of Mexican chocolate with a very subtle eggnog flavor. When I created this recipe I also decided to make it in a cake pan instead of a loaf pan since I knew I would enjoy smaller pieces of it at a time. However, you can easily cook it slightly longer and make it as a mini loaf or regular size loaf.


  •          2 1/4 cups all purpose flour
  •          2 tsp baking powder
  •          1/4 tsp sea salt
  •          1/4 tsp nutmeg
  •          1/4 tsp allspice
  •          1 cup sugar
  •          2 eggs
  •          1 cup eggnog
  •          4 Chai tea bags
  •          1/2 cup melted European style Challenge butter
  •          1 tsp vanilla extract
  •          3 ounces grated Mexican Chocolate
  •          3 ounces cocoa powder


1    Preheat the oven to 350F. If using ceramic or metal, grease the bottom and the sides of a 9 by 13 inch baking cake pan.

2    Place eggnog with the Chai tea bags and Mexican chocolate in a sauce pan and bring to a very low simmer. Stir continuously. Gently simmer for an additional 10 minutes then remove from heat. Discard tea bags and cool eggnog mixture to room temperature.

3     In a mixing bowl add the flour, baking powder, salt, allspice, cocoa powder, nutmeg and sugar. Stir until combined and make a well in the middle.

4    In another bowl lightly beat the two eggs and mix them with the melted butter and vanilla extract.

5    Pour the wet ingredients over the dry ones and stir just until combined. I like to stop mixing a couple times to scrape the sides of the bowl with a spatula since you don’t want to over mix.

6    Pour the batter into the prepared pan and bake in preheated oven for 20 minutes or until a toothpick inserted in the middle comes out clean.

7    Cool slightly in the pan before removing.

8    Enjoy!

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