creamy sip of this Mexican-inspired low-fat eggnog and you will
know winter is here again. In Mexico, a utensil called a "molinillo"
is twirled in the cups to make each drink creamy. This drink is
best served hot with whipped cream and nutmeg.
4 cups fat-free milk
teaspoon vanilla extract
teaspoon imitation rum extract
syrup to taste for each glass
canned whipped cream or real whipped cream
In a large bowl, whisk the milk, egg yolks and sugar.
2. Set a 1
1/2-quart double boiler with about a 1/2-inch of water
in the base over medium heat. Water
should come to a gentle boil
and should not touch upper pan. Sieve
egg mixture into the top pan,
cook until thick, stirring
with a whisk. Whisk in vanilla and
rum extract. Refrigerate until needed,
3. Serve with
chocolate-flavored syrup to taste, then top each
coffee cup with whipped cream and nutmeg.