Eggnog

Eggnog

6 eggs

1/4 teaspoon salt, optional

1 teaspoon vanilla

1/4 cup sugar

1 quart milk, divided

ground nutmeg, for garnishing

In a large saucepan, beat together eggs, sugar and salt, if desired.

Stir in 2 cups of 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 160o F.

Remove from heat. Stir in remaining milk and vanilla.

Cover and refrigerate until thoroughly chilled, several hours or overnight.

Just before serving, pour into a bowl or pitcher. Garnish with ground nutmeg, if desired. Serve immediately.

"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Eggnog