CAPPUCCINO NOG, MINT HOT CHOCOLATE & CREAMY CHOCOLATE ALMOND COFFEE

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Tired of serving the same old drinks at your get togethers? Then try these. Your family & friends will love them.

CAPPUCCINO NOG

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:
Stir 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.

Just 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.

Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog

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.

ALPINE MINT HOT CHOCOLATE

INGREDIENTS:
1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 teaspoon peppermint extract
6 cups milk
3 cups white vanilla baking chips
1/2 teaspoon peppermint extract
*Candy cane or crushed hard peppermint candy, if desired


DIRECTIONS:
In chilled small bowl, mix whipping cream, powdered sugar, cocoa and 1/4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.

In 2-quart saucepan, heat milk just to simmering over medium-low heat - do not boil. Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in 1/2 teaspoon peppermint extract.

Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stirring, or sprinkle with crushed candies.

Melt white vanilla baking chips carefully. They burn easily, so be sure to cook over low heat, and stir constantly.

Use 1/3 cup peppermint schnapps for the 1/2 teaspoon peppermint extract in the hot chocolate to make a delicious adult drink

CREAMY CHOCOLATE ALMOND COFFEE

Like a desert in a mug!

INGREDIENTS:
1/2 cup whipping (heavy) cream
2 teaspoons powdered sugar
1/8 teaspoon almond extract
4 scoops (about 1/4 cup each) chocolate ice cream
4 cups strong hot coffee, Chocolate shavings or toasted sliced almonds, if desired

DIRECTIONS:
In chilled small bowl, beat whipping cream, powdered sugar and almond extract with electric mixer on high speed until stiff peaks form.

Place 1 scoop ice cream in each of 4 cups or mugs. Pour coffee over ice cream. Top with whipped cream. Garnish with chocolate shavings or almonds. Serve immediately.

Serve this indulgent coffee with chocolate-covered spoons. Look for them at gourmet stores. Or make your own by dipping silver or plastic spoons into melted candy coating; refrigerate until firm.
Recipes from Betty Crocker.