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    Cappuccino Nog Cappuccino Nog

    What happens when eggnog meets cappuccino? Find out when you make this recipe. You don't even need an espresso machine!

    Prep: 20 min Cook: 20 min

    6 eggs, slightly beaten
    2/3 cup granulated sugar
    1/8 teaspoon salt
    5 cups milk
    2 teaspoons vanilla
    2 cups hot espresso coffee
    1 cup coffee liqueur or brandy
    2 cups whipping (heavy) cream
    2 tablespoons packed brown sugar
    Ground cinnamon

    1. Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm.

    2. Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture.

    3. Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog.

    Makes 16 servings (about 3/4 cup each)

    Success Hint: The sugar in this recipe helps keep the eggs from setting up in the first step. But you'll still need to stir constantly over low heat to provide the gentlest heating possible.

    Nutritional Info Per 1 Serving:
    Calories 250 (Calories from Fat 115); Fat 18g (Saturated 7g); Cholesterol 120mg; Sodium 90mg; Potassium 210mg; Carbohydrate 20g (Dietary Fiber 0g); Protein 6g

    Diet Exchanges: 1 1/2 Milk; 3 Fat

    This recipe displayed with permission from General Mills, Inc.

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