Eggnog .... Not Just For Holidays! - cooking recipe

Ingredients

12 eggs
3 1/4 cups icing sugar (confectioner's)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vanilla
10 cups milk
rye meal (optional) or scotch, to taste (optional)
nutmeg (to garnish)

Preparation

Using a large mixing bowl beat eggs until very light and lemon coloured.
Gradually beat in sugar, salt, cinnamon and vanilla.
Stir in milk, using larger container if neccessary.
Add liquor to taste.
Refrigerate 24 hours before serving.
To serve, run through a blender to foam up.
To store keep covered in refrigerator up to 4 days.
Strength may be adjusted by adding more or less liquor, or more or less milk.
Garnish with nutmeg and serve in a pretty glass.