El Bar Americano en España by Pedro Chicote (1927, p.102)

1 copitacoñac — 1 copita de coñacbase
1 wholehuevo fresco — 1 huevo frescobase
1 large glassleche caliente — 1 copa grande de leche calienteother
nuez moscada rallada — Added at service.other
2 tablespoonazúcar en polvo — 2 cucharadas de azúcar en polvosweetener
  1. Shake very well and serve with a little grated nutmeg.

Garnish: Grated nutmeg

Chicote notes that egg-noggs can be prepared hot or cold, and also with rum, whisky, gin, or sherry.