WHITE CHOCOLATE EGGNOG

4 large eggs
1/2 C. granulated sugar
1 C. whole milk
1/2 C. white chocolate liqueur
2 T. dark or golden rum
1 1/2 C. heavy cream

Garnish
Finely grated or shaved semisweet chocolate

At least 15 minutes before starting the eggnog, chill a medium bowl and beaters from a hand-held electric mixer in the refrigerator or freezer.

In a 2 1/2-quart bowl, combine eggs and sugar. Beat at low speed until mixed. Gradually increase mixer speed; beat at high speed (highest speed for a hand-held mixer) for 5 full minutes. Mixture will increase in volume and become very pale; you'll be able to see definite marks from the beaters in the egg mixture.

All at once, add milk, white chocolate liqueur rum & heavy cream. Mix everything again. Serve