Classic Cooked Eggnog

1. 1

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

2. 2

   Stir in 2 cups of the milk.

3. 3

   Cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. Remove from heat.

4. 4

   Stir in remaining 2 cups of milk and the vanilla.

5. 5

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

6. 6

   Just before serving, pour into a bowl or pitcher.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.