Original Egg Nog
|Confectioner's sugar||3 1⁄4 Cup (52 tbs)|
|Vanilla||1⁄4 Cup (4 tbs)|
|Milk||10 Cup (160 tbs)|
|Brandy/Rum/rye/scotch||75 Milliliter (Use As Needed)|
Using a large mixing bowl, beat eggs until very light and lemon colored.
Gradually beat in sugar, salt and vanilla.
Stir in milk, using larger container if necessary.
Refrigerate for 24 hours before serving.
To serve, run through blender to foam up.
To store for a few days, keep covered in refrigerator.
Strength may be adjusted by adding more or less liquor or more or less milk.
Garnish with nutmeg.