No worries about drinking egg nog that contains raw egg with this recipe! Think of egg nog as liquid custard served in a cup. Instead of the traditional sprinkling of nutmeg on top, try one or two of the suggested garnishes and stir-ins below.

Classic Cooked Egg Nog

6 large eggs 1/4 cup granulated sugar 1/4 teaspoon salt, optional 1 quart milk* - divided use 1 teaspoon vanilla extract Garnishes or Stir-Ins, optional

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°F (70°C). 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 bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.

Makes 1 1/2 quarts or 12 (1/2-cup) servings.

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

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

Microwave Method: 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°F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.

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.

Recipe provided courtesy of the American Egg Board.