50+ Friends Club Cookbook -- Beverages -- Spiced Eggnog Cocoa

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Spiced Eggnog Cocoa

From the Kitchen of: Sandy

1 16-ounce can instant cocoa mix
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
8 cups water
1 quart dairy eggnog, one 32-ounce can eggnog,
or three 12-ounce cans (4 1/2 cups total)
Evaporated milk
Pressurized whipped dessert topping
Green creme de menthe or grenadine syrup

In 1-quart airtight container, combine cocoa mix and spices.
Cover; store at room temperature.
To serve: In a 4 1/2-quart Dutch oven, bring water to boil.
Stir in cocoa mixture and eggnog or evaporated milk.
Heat through.
Top each serving with dessert topping and drizzle with creme de menthe or grenadine.
Makes 16 to 18 (6-ounce) servings.
For individual servings: In pan, bring 1/2 cup water to boiling.
Stir in 1/2 cup cocoa mixture and 1/4 cup dairy or canned eggnog or evaporated milk.
Heat and serve as above.