PLEASE READ THIS BEFORE YOU BEGIN
One of the most important things you must do before you make the eggnog is to sterilize your containers first. One of the rituals of the season was to keep any glass container that was emptied, knowing it would be earmarked for the annual eggnog batch.

Make sure you have thoroughly cleaned and scalded the containers just prior to filling to ensure the eggnog keeps well. After it has been put into the containers it is best if the eggnog has about a day or so to set up before drinking.

INGREDIENTS:

20 Large Eggs
6 Quarts of Milk
6 Cups Sugar
1 Quart Pikesville* Rye Whiskey
1 Pint Brandy
1 Pint Rum
Nutmeg to taste

SPECIAL NOTE:
Mom says Poppy would only use Pikesville Rye Whiskey for his recipe. I'm not sure if this is regional or not, but this is the one that was used specifically.

DIRECTIONS:

2. Add milk.

3. Using a wooden spoon (only) slowly, add the Rye Brandy and Rum a little at a time. This is a very important part of making the recipe because if it is added too quickly, the milk could curdle. Mom said about 1/5 of a bottle at a time.

Stir constantly as you add the ingredients.

4. When all ingredients have been added, grate fresh nutmeg into the recipe to taste.