Cherry Eggnog

Makes about 12 servings, 1/2 cup each.

1 jar (10 ounces) maraschino cherries with stems
3 large eggs, slightly beaten
1/2 cup granulated sugar
1/8 teaspoon salt
3 cups milk
1 teaspoon vanilla extract
1 cup half- and-half (or fat-free half-and-half)
1/2 cup rum (optional)
Ground nutmeg

Drain cherries, reserving juice; set aside.

Mix eggs, sugar and salt in heavy 2-quart saucepan. Stir in milk. Cook over medium heat for 10 to 15 minutes, stirring often, or until heated through. Remove from heat. Stir in reserved cherry juice and vanilla. Cover and refrigerate for at least 2 hours.

Just before serving, stir in half-and-half and rum. Sprinkle with nutmeg. Serve immediately. Garnish each serving with a stemmed cherry.

Recipe and photograph courtesy of National Cherry Growers Foundation.