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Eggnog

The recipe makes 2-3 servings; to serve a crowd you can multiply it, make it through the chilling stage, and then quickly finish it by adding the extract (or rum), whipped cream, and nutmeg.

2 Eggs
1/4 Cup Sugar
Dash Salt
2 Cups Milk
1 teas. Watkins Rum Extract
1/2 Cup Whipping Cream, beaten until stiff
Watkins Nutmeg

Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix and cook, stirring frequently, until mixture barely coats a metal spoon. Chill. Stir in extract. Fold in stiffly beaten whipping cream. Pour immediately into glasses and add a dash of nutmeg.

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