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Serves four 4 cups (1 litre) eggnog 1 vanilla bean 1 cup (250 mL) fresh brewed strong coffee or espresso Bailey’s Irish Cream Liqueur (optional)
Place eggnog in a heavy weight medium saucepan. Slice vanilla bean lengthwise and carefully remove seeds from the bean cavity. Add seeds and bean pod to eggnog. Heat gently over medium-low heat until eggnog is hot and simmering. Remove vanilla pod. Divide hot eggnog among four large mugs. Add 1/4 cup hot coffee into each mug. If you’re feeling festive, add a splash of Bailey’s Irish Cream.
Try other hot beverage recipes by Christina Symons: Hot Chocoluxe Green Tranquilitea Blond Mulled Wine