CHOCOLATE EGGNOG

One 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
    3 egg yolks
    3 tablespoons sugar
    1 teaspoon vanilla extract
    1/2 teaspoon imitation rum extract
    Chocolate-flavored syrup to taste for each glass
    Fat-free canned whipped cream or real whipped cream
    Freshly ground nutmeg

1.  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, then reheat.

3.  Serve with chocolate-flavored syrup to taste, then top each
     glass coffee cup with whipped cream and nutmeg.

     Makes 4 mugs