This cooked version of eggnog (without any booze) gets chilled overnight and up to two days, so you can make it ahead and serve it to anyone who comes through the door.

　　

Ingredients

Makes 7 cups

　　4 cups half-and-half

　　1 cup heavy cream

　　3/4 cup sugar

　　7 extra-large egg yolks

　　1 tablespoon vanilla

　　Freshly grated nutmeg to taste

　　About 1 cup milk to thin eggnog

　　

Step 1

In a 4- to 5-quart heavy saucepan with an electric mixer beat together half-and-half, cream, sugar, and yolks until combined well. Cook mixture over moderate heat, continuing to beat, until slightly thickened and a thermometer registers 170°F, about 7 to 10 minutes, and remove pan from heat. Continue to beat mixture until slightly cooled and stir in vanilla and nutmeg. Transfer eggnog to a bowl and chill, covered, at least 8 hours and up to 2 days.

　　

Step 2

Just before serving, thin eggnog with milk to desired consistency. Serve eggnog with rum or brandy on the side for guests to add to taste.