Classic Cooked Egg Nog

In a large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into a bowl or pitcher. Garnish or add stir-ins, if desired. Serve immdiately. Note: for faster preparation, heat milk until very warm before stirring milk into eggs and sugar. Garnishes and Stir-Ins (Choose 1 or several): Chocolate curls Cinnamon sticks Extracts of flavorings Flavored brandy or liqueur Fruit juice or nectar Ground nutmeg Maraschino cherries Orange slices Peppermint sticks or candy canes Plain brandy, rum or whisky Sherbet or ice cream Whipping cream, whipped