- Makes: 8 servings
- Serving Size: 4 ounce
- Start to Finish: 30 mins
- In a large heavy saucepan stir together eggs, milk, whipping cream, coffee liqueur, honey, and espresso powder. Cook and stir over medium heat for 20 to 25 minutes, or until milk mixture just coats a metal spoon; do not let boil. (Milk mixture should register 170 degrees F on an instant-read thermometer.)
- Pour the hot eggnog into heatproof glasses or coffee cups. If desired, top with whipped cream. Sprinkle with cinnamon and, if desired, serve with cinnamon sticks.
Prepare as above, except omit the coffee liqueur and increase the milk to 2-1/2 cups.
Per 4-ounce serving: 194 cal., 15 g total fat (9 g sat. fat), 0 g trans fat, 128 mg chol., 69 mg sodium, 9 carbo., 0 g fiber, 6 g pro.
Daily Values: 12% vit. A, 12% calcium, 2% iron
Exchanges: 0.5 Other Carbo., 0.5 Very Lean Meat, 3 Fat
- Per serving:
- 238 kcal cal.,
- 15 g fat
- (9 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 127 mg chol.,
- 64 mg sodium,
- 14 g carb.,
- 13 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet