Eggnog

2 beaten eggs
3 cups milk
2 cups Deans® light cream or half and half
1/3 cup sugar
1/2 tsp cinnamon
Dash salt
Ground nutmeg

In large saucepan, combine eggs, milk, cream or half and half, sugar and
cinnamon and salt. Cook and stir over medium heat until mixture is slightly thickened and heated through, but do not boil. Remove from heat; in rum

To serve ladle mixture into 12 heat-proof glassed or cups. Sprinkle each serving with nutmeg. Serve warm

If desired, Split 3/4 cup Puerto Rican Bacardi Golden among the 12 glasses before ladling eggnog