Classic Cooked Egg Nog recipe

6 eggs
1/4 cup sugar
1/4 teaspoon salt (optional)
1 quart milk, divided
1 teaspoon vanilla extract
1 or more garnish(es), listed below

In 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 with a thin film and reaches at least 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla extract. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.

*For faster preparation heat milk until very warm before stirring milk into eggs and sugar.

MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l -quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla extract. Continue as above.

GARNISHES AND STIR-INS

Choose 1 or several:
Chocolate curls
Maraschino cherries
Cinnamon sticks
Orange slices
Extracts or flavorings
Peppermint sticks or candy canes
Flavored brandy or liqueur
Plain brandy, rum or whiskey
Fruit juice or nectar
Sherbet or ice cream
Ground nutmeg
Whipping cream, whipped

Note: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven allow more time.

Serving Size: 12

Photograph supplied by American Egg Board - recipe provided courtesy of Nestle and meals.com - used with permission