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add remaining eggnog ingredients.
The following recipe for eggnog from the Virginia Egg Council follows these principles off egg safety.
Basic Eggnog
1 1/2-2 quarts of 12-16 (1/2 cup) servings
6 eggs
1/4 cup sugar
1/4 teaspoon salt
1 quart milk
1 teaspoon vanilla
1 cup whipping cream, whipped (optional)
In large saucepan, beat together eggs, sugar and salt. Stir in milk. Cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. Stir in vanilla. Cook quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, several hours or overnight. Pour into bowl or pitcher. Fold in whipped cream, if desired.
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