Cappuccino Nog

No espresso machine is necessary for this coffee-boosted egg nog that could quite possibly be winter's perfect beverage.

Cappuccino Nog

BettyCrockerRecipe by BettyCrocker

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20 minutes

40 minutes

16 servings (about 3/4 cup each)

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Nutrition Info

  • 1 Serving
  • 250
  • 18g
    (Saturated Fat 7g)
  • 120mg
  • 90mg
  • 20g
    (Dietary Fiber 0g)
  • 6g
  • Percent Daily Value*
  • 12%
  • 0%
  • 12%
  • 2%
  • Exchanges
  • 3
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • 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.

Ingredients

  • 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

Directions

  1. 1Stir 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. 2Just 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. 3Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog.

Categories: Course, Beverages & Drinks, Hot Drinks

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