Cooked Eggnog - 2 Recipe

In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat.

Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes. Sitr in run, bourbon, and vanilla. Chill 4-24 hours.

At serving time, in a bowl whip cream and 2 tablespoons sugar till soft peaks from. Transfer chilled egg mixture to a punch bolw. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.

Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/3 cup chocolate-flavored syrup into egg mixture before chilling.

Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon. Increase milk to 2 1/4 to 2 1/2 cups.