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This classic holiday beverage is sinfully rich, thick, and delicious. Our recipe uses rum extract, but many folks prefer to spike their eggnog with the real thing. 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 c sugar
Dash salt
2 c milk
1 tsp rum extract
1/2 c whipping cream, beaten until stiff

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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