Recipe is given per quart of milk, adjust for your quantity needs.

DRINK:

4 eggs to 1 qt. of milk
1/4 to 1/2 c. sugar (to taste)
Dash or 2 of salt
1 tsp. vanilla

(I usually double this part to balance lower-topping recipes).

Separate yolks from whites into 2 large bowls. Set aside whites. Beat yolks with mixer until creamy, add sugar, salt, vanilla and milk. Beat until frothy. (Adjust sweetening to taste.)

TOPPING:

1 carton whipping cream
2 tbsp. sugar

Whip whipping cream with sugar until stiff. Fold into drink. Whip egg whites with 1/2 teaspoon cream of tartar and 1 tablespoon sugar until stiff. Float large spoons or ladles full on top of egg nog. Sprinkle with ground nutmeg. Rum can be added if desired. Serve instantly for prettiest presentation in glass punch bowl and cups.