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Eggnog

Here's a classic recipe in which the egg is cooked (a good thing). This process naturally thickens the beverage as well (a great thing).

6 eggs
1/4 cup sugar
1/4 teaspoon salt
1 quart whole milk
1 teaspoon vanilla,
Whipped cream, optional
Freshly-grated nutmeg, 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. Remove from heat.
Stir in remaining 2 cups of milk and vanilla.
Cover and refrigerate until thoroughly
chilled (several hours or overnight).
Just before serving, pour into bowl or
pitcher. Garnish with whipped cream &
nutmeg. Serve immediately.


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