Cappuccino Eggnog
If you like, garnish each serving of this Christmas holiday drink with a few strips of orange peel.
Rate This!
Cappuccino Eggnog
Directions
- 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.
- 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 ,
- 15 g fat
- (8 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 148 mg chol. ,
- 41 mg sodium ,
- 15 g carb. ,
- 14 g sugar ,
- 4 g pro.