Combine in saucepan:
1/3 c. sugar
¼ c. cocoa
Add:
½ c. water
Bring to boil over medium heat, stirring constantly.
Stir in:
4 c. milk
Heat through, but do not boil.
Remove from heat and add:
¼ t. vanilla
Makes 4 ½ cups.
Eggnog
Blend in saucepan over low heat:
1/2 t. cloves
4 c. milk
½ t. vanilla
1 t. cinnamon
Stirring constantly, remove from heat just before boiling.
Whisk until light and fluffy:
12 egg yolks
1 ¾ c. sugar
Gently add the milk mixture a little at a time, while continuing to whisk.
Transfer mixture back into saucepan and continue to stir, over a medium heat, until mixture resembles custard. Do not boil!
Pour mixture into pitcher and refrigerate 1-2 hours.
Gently stir in:
4 c. cream
3 c. rum
2 t. vanilla
¾ t. nutmeg
Put back in the fridge overnight.
