Classic Cooked Egg Nog

6 eggs
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F. Remove from heat.

Stir in remaining 2 cups of milk and vanilla.

Cover and refrigerate until thoroughly chilled, several hours or overnight. Serve garnished with whipped cream and nutmeg!

Source: Iowa Egg Council