5 cups chocolate milk
4 cups eggnog
1 cup heavy whipping cream, divided
2 tablespoon instant coffee granules
2-1/2 teaspoons vanilla extract
1 teaspoon rum extract
In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through.
Remove from the heat; stir in extracts.
In a small bowl, beat remaining cream until stiff peaks form. Dollop over eggnog.
Yield: 2-1/2 quarts.