Cappuccino Eggnog

By JanetLynn198

Ingredients

• 4 egg yolks, slightly beaten
• 2 cups milk
• 1/3 cup sugar
• 1 tbsp instant espresso powder or 4 tsp instant
• 1/4 cup light rum or milk
• 1 tsp vanilla
• 1 cup whipping cream
• 2 tbsp sugar

Details

Servings 8

Preparation

Step 1

1. In a heavy large saucepan, combine the egg yolks, milk, 1/3 cup sugar and the espresso powder. 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 1-2 mins. Stir in the 1/4 cup rum or milk and the vanilla. Cover the 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 tbsp sugar; beat with the chilled beaters of an electric mixer on medium speed until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. Serve at once.