Pecan Crescents with Hot Chocolate & Spiced Whipped Cream



Pecan Crescents

Homemade Hot Chocolate

Spiced Whipped Cream


  1. Preheat the oven to 375°F. Cream the butter and sugar together using an electric mixer. Add the flour and mix until well incorporated. Lastly, add the chopped pecans and mix until just combined. Using your hands, tear small pieces of dough off and form each piece into a crescent. Line a baking sheet with the shaped crescents. Bake for 12-15 minutes until slightly golden. Immediately after removing from the oven, use a sifter to sprinkle the crescents with a generous amount of powdered sugar (enough to completely cover them). Let cool slightly on the baking sheet. Transfer to a rack to cool completely, sprinkling with more powdered sugar if needed.
  2. Heat the milk in a medium saucepan over medium heat until it is barely simmering (do not boil). Reduce the heat to low and add the chocolate, coffee, cinnamon stick, almond extract, and salt. Whisk the mixture until smooth. Continue to cook on low heat until the hot chocolate is thick and creamy, about 8-10 minutes, whisking often.
  3. In a large mixing bowl, whisk the heavy cream using an electric mixer (or vigorously whisk by hand) until soft peaks form, about 1-2 minutes. Add the powdered sugar, vanilla, cinnamon, and nutmeg. Continue to whisk until stiff peaks form. Refrigerate until ready to serve.

To Serve

  1. Serve the pecan crescents alongside the hot chocolate. Top the hot chocolate with the spiced whipped cream (see notes). Garnish with a sprinkle of shaved chocolate.