1 dozen eggs-separated
1 1/2 c. sugar
1/5 whiskey
1 qt. milk
1 qt. coffee cream
1 qt. half & half
3 or 4 oz. of rum nutmeg

Beat egg yolks until light yellow. Add sugar gradually and beat until the sugar is about dissolved. Add whiskey very, very slowly. After about 1/2 is added it may be poured in more freely. Next add little nutmeg, the rum, then the milk, coffee cream and half & half. Beat egg whites until stiff and beat into mixture. Eggnog is better as it ages and may be made several days before Christmas. When serving sprinkle with nutmeg.