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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cappuccino Eggnog

Makes: 8 servings
Prep 20 mins Chill At least4 hrs  or up to 24 hours
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 222,
  • Fat, total (g) 15,
  • chol. (mg) 148,
  • sat. fat (g) 8,
  • carb. (g) 15,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 14,
  • pro. (g) 4,
  • vit. A (IU) 680,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 41,
  • Potassium (mg) 148,
  • calcium (mg) 101,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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