There are a few steps to making this chocolate eggnog, but the final outcome is worth it.
In a heavy saucepan, stir together the sugar and cocoa powder. Stir in the eggs, egg yolks, evaporated milk and cinnamon sticks. Cook over medium heat, stirring constantly until mixture thickens slightly. Thermometer should register 165° F. Do NOT let boil.
Remove from heat. Place pan in the sink or a bowl of ice water and stir for two minutes. Remove the cinnamon sticks.
Whisk in the whipping cream, port wine, rum, and vanilla. Cover and chill for at least 4 hours.
Garnish with whipped cream, chocolate shavings and stir with a peppermint stick for additional flavor. Makes about 2 servings of chocolate eggnog.
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 eggs, lightly beaten
3 egg yolks, lightly beaten
12 ounces evaporated milk
2 cinnamon sticks
1 cup whipping cream
1/4 cup port wine
1/4 cup rum
1 1/2 teaspoons vanilla
milk chocolate shavings
Number of servings: 2
Cooking time: 10 minutes