EGGNOG CHOCOLATE Recipe
Makes about 8 (6-ounce) servings
4 eggs, separated
1/2 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
12 oz. (1 1/2 cups) milk
4 oz. (1/2 cup) light rum or brandy
1/8 teaspoon salt
12 oz (1 1/2 cups) whipping cream, whipped to soft-peak stage
1/4 to 1/3 cup grated semisweet chocolate
In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk and rum, mixing well. Cover refrigerate until just before serving, at least 2 hours so mixture becomes very cold. Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.
Substitute 4 oz. (1/2 cup) more milk for the rum.
EGGNOG SMOOTHIE SPECIAL
Makes 1 drink
1 cup icy cold eggnog
1 cup cold chopped fruit (bananas, strawberries, peaches, etc.)
2 oz. (1/4 cup) brandy, rum or other spirit
Combine all ingredients in a blender; cover and blend until smooth. Pour into a large chilled glass of your choice; garnish with a slice of the fruit used in the smoothie.
INNOCENT EGGNOG SMOOTHIE
Substitute 1/2 cup crushed ice for the liquor.