Cherry Eggnog

submitted by butterflydog

1 jar (10 oz.) maraschino cherries
3 large eggs, slightly beaten
1/2 cup granulated sugar
1/8 teaspoon salt
3 cups milk
1 teaspoon vanilla extract
1 cup half-and-half (or try fat-free half-and-half)
1/2 cup rum (optional)
Grated fresh nutmeg

Drain cherries, reserving juice; set aside. Mix eggs, sugar and salt in
heavy 2-quart saucepan. Stir in milk. Cook over medium heat for 10 to 15
minutes, stirring often, or until heated through. Remove from heat. Stir
in reserved cherry juice and vanilla. Cover and refrigerate for at least 2
hours. Just before serving, stir in half-and-half and rum. Sprinkle with
nutmeg. Serve immediately. Garnish each eggnog with a stemmed cherry if
desired

Yield: 12 servings


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