Cooked Eggnog (Sack posset)

Ingredients [metric]

• 1/2 c sugar, divided
• 2 eggs, divided
• 1/4 tsp salt
• 1 qt milk
• Either:
• 3/4 c brandy
• 3/4 c rum
• 1/2 c whipping cream
• 1 tsp vanilla
• grated nutmeg

Directions

Note: This recipe can be doubled, but if more is desired, make multiple batches.

Beat egg yolks with 5 Tbs. sugar until light. Add salt and 1/4 c. milk. Cook and stir over medium-low to medium heat until the mixture coats the back of a spoon. Don't boil, don't try to cook over high heat. That way leads scrambled eggs. And keep stirring!

Beat egg whites until foamy, then gradually add the remaining 3 Tbs. sugar, and beat to soft peaks. While continuing stir, slowly drizzle in hot egg mixture to bring whites up to temperature. Stir in remaining 3 c. milk.

This is a good stopping point to make the eggnog in advance. Chill mixture in the refrigerator.

Add alcohol to taste. Pour nog into a punch bowl. Beat cream with vanilla, and top nog with dollops of whipped cream and sprinklings of nutmeg.