Here’s a dessert that’s also a beverage! Kogel mogel is very easy to make and may remind you of egg nog. This dessert dates back to 17th century Jewish communities in Poland, as well as other areas of Central and Eastern Europe. You can make it with or without alcohol.
2 large egg yolks, pasteurized (purchase pasteurized or do a websearch for a microwave method)
3 teaspoons honey
2 teaspoons cocoa powder
optional: rum or vodka
Whisk yolks and honey until creamy and thick (you can also use a blender). Sprinkle cocoa powder on top and chill. For an alcoholic version, add 1/2 shot rum or vodka