12 eggs, separated & beaten
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 tsp. nutmeg
8 c. milk
1 c. dark rum or brandy

Beat yolks and sugar until light and thoroughly combined. Add salt and vanilla. Beat in 4 cups milk. Cook mixture, stirring constantly until it reaches 170 degrees on a candy thermometer and thickens slightly (do not boil). Remove the custard from heat and stir in 4 more cups milk. Beat whites of eggs and 1/4 cup sugar. Fold into egg and milk mixture. Add nutmeg and 4 quarts of store bought egg nog and mix thoroughly. Add rum or brandy to taste. Makes about 2 gallons of delicious egg nog.