Makes 3–4 servings

From Pond Hill Farm, A Food Journey

2 eggs, separated

½ cup plus 3 tablespoons sugar

1 quart milk

1 teaspoon vanilla extract

nutmeg

whipped cream (optional)

In a large bowl, beat egg yolks with ½ cup sugar until thick and lemon-colored. Blend in milk and vanilla. In a separate bowl, beat egg whites with remaining sugar until soft peaks form, and fold gently into milk mixture. Serve dusted with nutmeg and topped with whipped cream.

Note: Eggnog is not just for holidays! This recipe makes a lovely afternoon pick-me-up or an after dinner treat.