Cappuccino Eggnog

If you like, garnish each serving of this Christmas holiday drink with a few strips of orange peel.

Cappuccino Eggnog Enlarge Image
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Makes:
8 servings
Prep:
20 mins
Chill:
At least 4 hrs or up to 24 hours
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Cappuccino Eggnog

Ingredients
4
egg yolks, slightly beaten
2
cups milk
1/3
cup sugar
1
tablespoon instant espresso powder or 4 teaspoons instant coffee crystals
1/4
cup light rum or milk
1
teaspoon vanilla
1
cup whipping cream
2
tablespoons sugar
 
Orange peel curls (optional)

Directions

  1. In a heavy large saucepn, combine the egg yolks, milk, the 1/3 cup sugar, and the espresso powder or coffee crystals. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Cool quickly by placing saucepan in a sink or bowl of ice water and stirring for 1 to 2 minutes. Stir in the 1/4 cup rum or milk and the vanilla. Cover surface with plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.
  2. At serving time, in a chilled medium mixing bowl, combine whipping cream and the 2 tablespoons sugar; beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. If desired, garnish each serving with orange peel curls. Serve at once. Makes 8 servings.

Nutrition Facts

(Cappuccino Eggnog)
    Per serving:
  • 222 kcal cal.,
  • 15 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 148 mg chol.,
  • 41 mg sodium,
  • 15 g carb.,
  • 14 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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