12 eggs
lb. powdered sugar
1/2 tsp. salt
1/4 c. vanilla
8 c. evaporated milk
3 c. water
4 c. dark rum, brandy, bourbon

Beat eggs until light in color. Beat in gradually: powdered sugar, salt and vanilla. Stir in evaporated milk diluted with 3 cups water. Stir in dark rum, brandy or bourbon. Cover the nog tightly and let it ripen in the refrigerator for 24 hours. Stir again and serve sprinkled with freshly grated nutmeg.