COFFEE EGGNOG

2 eggs, separated*
1/3 cup sugar
2 cups milk, chilled
3/4 cup water
1/3 cup instant coffee
1 tablespoon vanilla extract
dash salt
1 cup heavy cream, whipped
1 cup whipped shaved unsweetened chocolate

In a small bowl using an electric mixer at high speed, beat egg whites and sugar until soft peak forms.

In large bowl, beat egg yolks until lemon colored.

Gradually beat in milk, 3/4 cup water, coffee, vanilla, and salt.

Fold in egg-white mixture and whipped cream; mix well.

Serve well chilled, with chocolate sprinkled over each serving.

*Cooking Eggs and Egg Whites for Use in Recipes Calling for Raw Eggs

Makes 12 servings