| 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. |
|
| 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. |
|
| Make espresso coffee from instant espresso powder, or use any strong (regular or decaf) coffee. |
Nutrition Information:
250 ( 115 ); 18 g ( 7 g); 120 mg; 90 mg; 20 g ( 0g); 6 g 12 %; 0%; 12 %; 2 % 1 1/2 ; 3