Ultimate Eggnog

This is a nonalcoholic version. Offer brandy, rum, or whiskey so guests can spike as they wish.

6 eggs

1/4 c. sugar

1/4 tsp. salt

4 c. skim or lowfat milk, divided

1 tsp. vanilla

Beat together eggs, sugar, and salt in a large saucepan, Stir in 2 c. milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches 160 degrees on an instant-read thermometer. Remove from heat. Stir in remaining 2 c. milk and vanilla. Cover. Refrigerate until well chilled, several hours or overnight.

Pour into a pitcher just before serving. To serve in a bowl, freeze some in a ring mold to keep the rest of the eggnog cold. On the side, set out garnishes such as chocolate curls, cinnamon sticks, peppermint pieces, orange slices, whipped cream, and ground nutmeg.

12 servings