3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon rum flavored extract
1 teaspoon vanilla extract
2 quarts milk
1 1/2 cups heavy cream
1 teaspoon ground nutmeg
In a large mixing bowl, beat eggs at high speed of mixer until thick and foamy. Gradually beat in sugar and salt, then rum and vanilla extracts. Slowly mix in the milk. Cover and chill in refrigerator until ready to serve.
Just before serving, whip whipping cream until soft peaks form. Fold into eggnog. Pour into punch bowl and garnish with nutmeg.