Basic Cooked Eggnog recipe

1. In large saucepan, beat together eggs, sugar and salt. Gradually stir in milk.

2. Cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. Stir in vanilla.

3. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.

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

5. Pour into bowl or pitcher. Fold in whipped cream, if desired. Serve immediately with one or several of the following: ground nutmeg, chocolate curls, peppermint sticks, orange slices, maraschino cherries, cinnamon sticks, whipping cream, whipped, sherbet, ice cream, flavored brandy or liqueur, plain brandy, rum or whiskey.