Classic Cooked Egg Nog
6 eggs
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
Garnishes or stir-ins, optional
(Rum is a traditional stir-in. See below for ideas.)
In a large saucepan, beat together eggs, sugar and salt, if desired.
Stir in 2 cups of the milk. Cook over low heat, stirring constantly,
until mixture is thick enough to coat a metal spoon and reaches
160 degrees F. Remove from heat. Stir in remaining 2 cups milk and
vanilla. Cover and refrigerate until thoroughly chilled, several
hours or overnight. Just before serving, pour into a bowl or pitcher.
Garnish or add stir-ins, if desired. Serve immdiately.
Note: for
faster preparation, heat milk until very warm before stirring milk
into eggs and sugar.
Garnishes and Stir-Ins (Choose 1 or several):
Chocolate curls
Cinnamon sticks
Extracts of flavorings
Flavored brandy or liqueur
Fruit juice or nectar
Ground nutmeg
Maraschino cherries
Orange slices
Peppermint sticks or candy canes
Plain brandy, rum or whisky
Sherbet or ice cream
Whipping cream, whipped
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