Chocolate Eggnog Preparation
Process 3 1/2 cups of milk, chocolate syrup, egg yolks, peanut butter and vanilla in a blender until foamy; pour into punch bowl. Stir in remaining milk. Beat egg whites until stiff peaks form and fold into punch bowl. Fold in whipped cream. Sprinkle lightly with cinnamon. Serve in punch cups. This recipe comes from Mary Beth Roes Cookbook "More Family Favorites" Published by FLP Publications PO box 208 Long Prairie, Minnesota 56347 Item # f-14927 All portions of Mary Beths proceeds go to charity. Recipe by: Mary Beth Roe "More Family Favorites" Posted to recipelu-digest by PLK1028@aol.com on Feb 2, 1998
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