In a large saucepan, combine milk, vanilla extract, instant coffee, and cinnamon. Bring to boiling, whisking occasionally.
Eggnog, cinnamon, and coffee? You've got our attention.
Servings and Ingredients
|12 Hy-Vee large eggs|
|4 c. Hy-Vee 2%-reduced fat milk|
|2 ½ tsp. Hy-Vee vanilla extract|
|1 ½ tbsp. Hy-Vee instant coffee|
|½ tsp. Hy-Vee ground cinnamon|
|1 ½ c. Hy-Vee granulated sugar|
|½ c. Hy-Vee milk chocolate chips|
|4 c. Hy-Vee half-and-half|
|1 c. brandy, optional|
|Hy-Vee chocolate syrup, optional|
|½ c. chocolate covered espresso beans, crushed, optional|
|Chocolate sprinkles, for garnish|
|Hy-Vee frozen whipped topping, thawed, optional|
Things To Grab
- Large saucepan
- Large bowl
- Candy thermometer
- Fine-mesh sieve
- Extra-large bowl or pitcher
- 8-oz. glass mugs
In a large bowl, whisk together egg yolks and sugar until thoroughly combined. Slowly add milk mixture to eggs whisking vigorously. Pour mixture back into saucepan. Cook over medium-low heat, stirring constantly until mixture reaches at least 165 degrees and coats the back of the spoon, about 5 minutes.
Remove saucepan from heat; add milk chocolate chips. Stir until completely incorporated and smooth. Stir in half-and-half and brandy, if using. Strain mixture though a fine-mesh sieve into an extra-large bowl or pitcher. Cover and chill at least 4 hours or up to 24 hours.
Before serving, dip an 8-oz. glass mug in chocolate syrup and line the rim with chocolate covered espresso beans and chocolate sprinkles, if desired. Ladle 6-oz. of eggnog into each mug and garnish with a dollop of frozen whipped topping, if desired.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 180mg
- Sodium: 130mg
- Total Carbohydrates: 30g
- Protein: 10g