Chocolate Eggnog Deluxe

¾ cup granulated sugar

½ cup unsweetened cocoa powder

3 eggs, lightly beaten

3 egg yolks, lightly beaten

1 can (12 ounces) evaporated milk

2 pieces, 3 inches each, stick cinnamon

1 cup whipping cream

¼ cup port wine or Madeira

¼ cup brandy, cognac or rum

1½ teaspoons vanilla extract

Whipped cream

Chocolate shavings or chocolate sprinkles

Peppermint sticks

In a heavy large saucepan, stir together sugar and cocoa powder. Stir in eggs, egg yolks, evaporated milk and stick cinnamon. Cook, stirring constantly, over medium heat until mixture thickens slightly and an instant-read thermometer registers 165 degrees; do not let boil. Remove from heat.

Place the pan in a sink or bowl of ice water and stir for 2 minutes. Remove stick cinnamon; discard. Whisk in whipping cream, port wine, brandy and vanilla. Cover and chill for at least 4 hours or up to 24 hours before serving (mixture will thicken a little more upon chilling).

Garnish each serving of nog with a dollop of whipped cream and top with chocolate shavings and/or chocolate sprinkles. Add a peppermint stick for stirring and to add flavor, if you like.

Serves eight.

Variation: For a nonalcoholic version, prepare recipe as directed, except omit the port wine and brandy, and substitute ½ cup milk.

Nutrition values per serving: 339 calories, 19 g fat, 28 g carbohydrates, 0 fiber, 8 g protein, 211 mg cholesterol, 91 mg sodium.

Midwest Living, November/December 2007