Guest guest Posted November 16, 2005 Report Share Posted November 16, 2005 Sharon Tyler Herbst'sCHOCOLATE EGGNOG 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. CHOCOLATE UN-NOG: 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. http://cocktails.about.com/library/weekly/blaa121299a.htm Warm November BlessingsFrom Jennifer Quote Link to comment Share on other sites More sharing options...
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