The above ingredients are only for one serving. For larger batches, multiply as needed to make this punch.

For several guests, make a large batch of Egg Nog batter, which should remain fresh for several days if refrigerated. Begin making batter by separating the whites from the yolks. Beat yolks until frothy and add sugar. Continue beating the mixture of yolk and sugar while adding liquor slowly. Let egg, sugar, and liquor sit for at least an hour. Then, take the whites, and add 1/4 teaspoon of sea salt for each four whites, and beat until stiff. Fold the whites with the yolk and liquor to finish making the batter.

Prior to serving, add cold milk and the desired spirit. Use a whisk or an electric hand mixer for the ideal consistency for several servings. If you're making a single serving, use 2 tablespoons batter, 2 ounces spirit, and 3 ounces whole milk. Shake vigorously for 10 seconds, and strain into a chilled wine goblet or a warmed Irish coffee mug. Dust with nutmeg.