Adapted from The Fanny Farmer Cookbook, 11th Edition (1965)

6 beaten eggs
3/4 cup sugar
1/8 tsp salt
1 pint heavy cream
1 pint whole milk (or half and half for richer eggnog)
1 pint Bourbon whiskey
1/2 cup rum
1/8 teaspoon ground nutmeg or to taste

Make at least a week before serving, so that flavors mellow out.
Store in gallon jug. Refrigerate, shaking occasionally to blend.