Mix 2 cups milk, cornstarch, and sweetener in a small saucepan; heat to boiling; boil, stirring constantly for one minute.
Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, one to two minutes, stirring constantly. Remove from heat and stir in vanilla and cinnamon.
Cool to room temperature; refrigerate until chilled, or until serving time.
Stir the remaining chilled 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg.
If desired, 1 to 1-1/2 teaspoons rum or brandy extract can be stirred into the eggnog.
Makes 8 (1/2 cup) servings.
Nutrition Information Per 1/2-cup:
Date: December 20, 2003