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Classic Cooked Eggnog

6 eggs  
1/4 cup sugar  
1/4 tsp. salt  
4 cups milk, divided  
1 tsp. vanilla

Beat eggs, sugar, and salt in large heavy saucepan until blended. Stir in 2 cups milk. Cook over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. Remove from heat immediately. Stir in remaining 2 cups milk and vanilla. Refrigerate, covered, until thoroughly chilled, several hours or overnight. Garnish with a sprinkle of ground nutmeg, cinnamon sticks, or candy canes and whipped cream. 

 


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