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
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
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
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.