chocolate eggnog

1 c. (250 mL) homogenized milk
1-1/2 c. (375 mL) chocolate milk
5 eggs
1/4 c. (60 mL) packed golden sugar
1/2 c. (125 mL) whipping cream
1/2 c. (125 mL) coffee liqueur*
1 c. (250 mL) dark rum**
1/2 tsp. (3 mL) cinnamon
1/2 tsp. (3 mL) ground cardamom
Grated chocolate (optional)
Grated nutmeg (optional)
*Substitute 1/2 c. strong coffee for coffee liqueur.
**This amount makes the eggnog quite rummy! If you prefer a milder flavour, reduce the rum to 3/4 c. (175 mL).

1. Combine milk and chocolate milk in a medium saucepan over low to medium heat; scald but do not allow to boil.

2. Meanwhile, combine eggs and sugar in a small bowl; using an electric mixer, beat until thick and pale in colour.

3. Gradually pour about 1/3 of the hot milk into the bowl as you beat; turn off beater. Using a wooden spoon, gradually stir the egg mixture back into the warm milk in the saucepan. Replace pan on stove.

4. Combine whipping cream and coffee liqueur; stir into pan. Stir and cook eggnog over low heat until mixture thickens and is smooth. DO NOT ALLOW TO BOIL. Remove from heat.

5. Combine rum and spices; stir into hot eggnog. Cover tightly and refrigerate until cold.

6. Serve with grated chocolate and/or nutmeg on top. This drink is especially nice when served over ice cubes.

Makes 4 to 6 servings.

Nutrient analysis per serving:
491 calories, 11 grams protein, 35 grams carbohydrates, 17 grams of fat per serving.