Chocolate Eggnog

• 4 large eggs
• 14 cup unsweetened cocoa powder
• 6 cups milk
• 1 (300 ml) can sweetened condensed milk (Eagle Brand regular or low -fat)
• 1 teaspoon imitation rum extract
• whipped cream
• chocolate shavings

1. With a blender, immersion blender or hand mixer, beat eggs until frothy.
2. In large saucepan over medium-low heat, whisk cocoa powder with 1 cup milk until dissolved.
3. Whisk in remaining milk and sweetened condensed milk.
4. Stir occasionally until steaming hot.
5. Do not boil.
6. Whisk one cup of the hot milk mixture into the baten eggs.
7. Beat milk/egg mixture into remaining hot milk.
8. Cook, whisking continuously for 5 minutes, ensuring the milk is steaming hot (at least 160F) but do not allow to boil, or eggs may begin to set.
9. If this happens, simply use a hand mixer or blender to puree until smooth.
10. Remove from heat.
11. Serve or transfer to a shallow container and refrigerate immediately.
12. Use within 3 days.
13. Serve cold or hot.
14. For a foamy top, whisk vigorously before serving.
15. Garnish as desired.

eggs, cocoa, milk, condensed milk, imitation rum, whipped cream, chocolate shavings

Taken from www.food.com/recipe/chocolate-eggnog-345846 (may not work)