2 doz. eggs
1 lb. confectioners' sugar
1 qt. light cream
1 qt. heavy cream
1/2 gal. milk
750 ml. bottle brandy
750 ml. bottle rum or (4 oz. heavy rum syrup)
1 tsp. nutmeg
Granulated sugar

Serves 50.

Separate eggs. Beat confectioners' sugar into egg yolks. In a separate bowl, mix together light cream, heavy cream, and milk. Mix both mixtures together. Add brandy and rum (can be cut down considerably, if desired). Add 1 teaspoon nutmeg. Whip whites with granulated sugar to peak. Top with whites and fold some into eggnog.