Cooked Eggnog

Instructions

• Place eggs and sugar into a pan; whisk until frothy and light in color. Whisk in 2 cups milk until thoroughly blended. Place the pan over medium heat; cook and stir until mixture thickens and coats the back of a wooden spoon, about 5 minutes. Remove from the heat and allow to stand for 5 minutes.
• Stir in remaining 6 cups milk, vanilla extract, and nutmeg. Refrigerate for at least 2 hours to cool thoroughly before serving.