Instructions: Mix beaten eggs with sugar and salt in the top of a double boiler. Add milk and half-and-half. Cook over boiling water, stirring constantly, just until mixture coats spoon, about 10 to 15 minutes. Cool. Add vanilla and rum flavoring. Chill.

Immediately before serving, strain eggnog. Beat with a rotary beater until frothy. Pour into chilled cups. Sprinkle each serving with nutmeg, as desired.

NOTE: For this recipe, use only clean eggs, with no cracks in shells.

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