BARTENDER GUIDE: Bar and bartending terminology. A sour-type drink similar to the daisy, made with crushed ice in a large goblet. Fizz An effervescent beverage. (ie. that which is carbonated or which emits small bubbles.) Flip A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds. Frappé A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice. Grog A rum-based beverage with water, fruit juice and sugar, commonly served in a large mug. Highball Any spirit served with ice and soda water in a medium to tall glass (often a highball glass). Julep A drink made of bourbon, mint, sugar and crushed ice. Lowball A short drink made of spirits served with ice, water or soda in a small glass. Mist A liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink. Mulls A sweetened and spiced heated liquor, wine or beer, served as a hot punch. Neat The consumption of a spirit as a straight, unaccompanied shot.

Negus A punch-like combination containing a wine, such as port, heated with spices and sweetened. Nip A quarter of a bottle. Nightcap A wine or liquor taken before bedtime. On The Rocks A wine or liquor poured over ice cubes. Pick-Me-Up A drink designed to relieve the effects of overindulgence in alcohol. Posset An old british drink from which the eggnog was derived. It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices. Puff A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice. Punch A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base. Rickey A drink made a liquor, usually gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass. Sangaree A tall chilled and sweetened wine/liquor garnished with nutmeg. Shooter A straight shot of whiskey or other kind of spirit taken neat. Shrub Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled.

Sling A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold. Smash A short julep made of liquor, sugar, and mint, served in a small glass. Sour A short drink consisting of liquor, lemon/lime juice and sugar. Supercall Also known as top shelf or super premium. The high octane, often higher proof alcohols, or super-aged or flavored versions. Swizzle A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass. Syllabub A beverage made from a mixture of sweetened milk/cream, wine and spices. Toddy A sweetened drink of liquor and hot water, often with spices and served in a tall glass. Tot A small amount of liquor. Virgin A non-alcoholic drink. Well Drink A liquor and mixer, of which neither are defined brands. (ie.

Gin and Tonic, Rum and Coke) Eggnog Recipe : Alton Brown : Food Network Recipe courtesy of Bobby Deen 4.7 265 I too left out the whipped egg whites. And the second batch, stopped the cooking after it came to a boil for 4 minutes (my first batch curtled). I used half Xylitol to cut down on the glucose spike and the other half with sugar. This recipe is a hit with all my family, excellent warm right out of the pot, to the point it has replaced winters hot coco demand by 50%. The thickness is acceptable considering very little time was spent on the recipe. Other recipes are more elaborate and time consuming which I wasn't interested in spending that much time in the kitchen and washing dishes. Very happy. Wendy M. 2016-12-19T21:23:30Z item not reviewed by moderator and published Terrible, no flavor, and very thin Anonymous 2016-12-12T01:23:59Z item not reviewed by moderator and published This nog is amazing!

It has been a holiday tradition in my family since we watched that show and I worked up the courage to serve my family raw eggs. jo3w 2016-10-21T00:15:07Z item not reviewed by moderator and published Really quick to make. The flavor is really good, but I wish it were thicker. (I guess I'm just used to the SoCo store-bought eggnog, because any other storebought isn't as thick as I'd like it either.) A LOT better flavor than most store-boughts. Also, it makes a rather small batch. I would suggest doubling it, even for the first time making it. You could probably make 4 solid servings at best from this batch. Also, I didn't really care for the foamy bit that comes with it, but it's not a big deal. I would make it again, but I might tweak it. blue_bronx2000 2016-03-02T05:54:52Z item not reviewed by moderator and published Wild Turkey wasted on this trial. Whipped egg whites is a bad idea. Without that, it might be good.

With it, it's undone ice cream. Tmswrite 2016-01-25T04:04:17Z item not reviewed by moderator and published Thanks Alton, made raw nog New year eve , raw milk from California, raw eggs from Oregon and raw basil Hayden bourbon from Kentucky. The wife wouldn't drink it gonna make the cooked nog tonight. Hope it's as wonderful Timmy C. 2016-01-01T20:44:16Z item not reviewed by moderator and published I made this using the cold method. The only modification I made was adding a few extra ounces of bourbon. It was a hit. Monique L. 2016-01-01T19:02:20Z item not reviewed by moderator and published Just made this using the cold prep method, with a few modifications. I don't have bourbon, so I used Southern Comfort + 1tsp vanilla extract.

I don't have whole milk so I used 1 1/2 c 2% milk + 1/2 c heavy cream.<br /><br />My husband has been wanting eggnog but doesnt want to pay the supermarket price for it. He taste tested this before it went in the fridge to chill and said it was delicious! Thank you for this awesome recipe! Sarah C. 2015-12-31T17:35:37Z item not reviewed by moderator and published FOLLOWED THE RECIPE AND WON'T MAKE AGAIN UNLESS I REMAKE THIS. I USED RUM INSTEAD OF BURBON. THIS WASN'T SWEET AND LACKED FLAVOR!!! MORE RUM OR BURBON NEEDED. I ALWAYS TRUSTED ALTON'S RECIPES, BUT NOW I HAVE MY DOUBTS!! fazy22 2015-12-26T19:49:49Z item not reviewed by moderator and published Good basic recipe - adjust yolks, alcohol, spices to taste. I added vanilla, cinnamon, clove and used goats milk, 6oz of bourbon and it was very very tasty.

Alton's recipes are always solid. Anonymous 2015-12-24T18:15:26Z item not reviewed by moderator and published Mediocre, not rich enough, needs more yolks, not enough alcohol, needs it doubled Anonymous 2015-12-24T07:41:53Z item not reviewed by moderator and published This recipe is brilliant! I left out the egg white step (only because I'm lazy) and I'll sub brandy for bourbon if we're out of the latter. The only problem I've encountered is that I (and several of my family members) are ruined for store-bought eggnog forever. And I have to triple (or more) this recipe every few days over the holiday. :) Anonymous 2015-12-18T04:22:10Z item not reviewed by moderator and published Rosemary, yes i have cut back on sugar with great results!

Anonymous 2015-12-06T00:19:59Z item not reviewed by moderator and published Has anyone tried using less sugar than the recipe calls for?<div>(I wish there was a questions option but no, so I am posting this in reviews)</div> Rosemary A. 2015-11-25T16:43:44Z item not reviewed by moderator and published We doubled the recipe and did the cooked version. Once the eggnog was cooled, it was thick enough for our tastes so we didn't add the egg whites. DELICIOUS and easy. Now I can have eggnog any time of year..! Melanie Bartlett 2015-01-10T21:31:30Z item not reviewed by moderator and published I did the uncooked version, me and my family did not like all the foam the whisked egg whites made on top, all we could taste is the bourbon, I did it exact like alton did, even watched his show over 4 times and while I was making it to make sure I was doing it right.

I did not taste enough eggnog taste at all, later I added more nutmeg, helped a bit.. I am thinking to try this one more time but use the cooked method and leave out the egg whites and see if that brings more flavors out.. Sandra W. 2015-01-07T22:43:43Z item not reviewed by moderator and published Excellent stuff. I made the following adjustments. 1: Given I've never been one for extra work for texture's sake, no egg whites, particularly after the nightmare comments here. 2: Ratio of milk to cream of 1:1. 3: Added about 1 tsp cinnamon 4: Used Art in the Age rhubarb liquor. Bradley Crouch 2015-01-02T12:16:53Z item not reviewed by moderator and published I have made this twice in the past two weeks and, while it tastes good, I've experienced a complete malfunction both times. Everything integrates fine and then as soon as I remove it from agitation and put it in the fridge, a large head forms. I'd say 75% of the volume is actually a foam.

Has this happened to anybody else? I couldn't come across it in the reviews. I've followed this recipe exactly twice now, watched the video multiple times, and can't figure out what is causing this. And give how much is foam, it's really not worth it at all, which is disappointing, so I'd like to get this right. cthomas025 2014-12-30T22:05:43Z item not reviewed by moderator and published Fantastic and so easy......I added vanilla as well but otherwise made it exactly as printed. Cindy M. 2014-12-27T16:35:58Z item not reviewed by moderator and published I made this last night using the cooked method. I took a taste and it was smooth and delicious. I chilled for several hours then beat my egg whites and folded them in. The egg whites ruined the consistency and foamed and separated. Terrible..Next time I will leave the egg whites out. Barb Y.

2014-12-25T19:56:09Z item not reviewed by moderator and published No need to cook it if you use alcohol in it. It will kill bacteria. Harry Gruene 2014-12-24T12:02:50Z item not reviewed by moderator and published This recipe for eggnog was simply divine. I hope to make this every year with and for my family! My first try was a miss... but not the other times. I never knew it was so easy to make. Autumn Mobley 2014-12-16T05:41:39Z item not reviewed by moderator and published After reading reviews, I changed it up only slightly, and it was amazing! It actually took my mom back to her childhood when my grandmother made it during the holidays. I doubled the batch to make a punch bowl full of it for Thanksgiving. I used the cooked method to make sure I wouldn't make anyone sick. If it was just for me, I wouldn't care!

Rather than 1 pint of milk to 1 cup cream, I reversed it to ensure it was thick and rich (1 pint of cream to 1 cup milk). I discovered a complaint through the reviews that it was runny and not thick like the store bought stuff. I added extra nutmeg that also was suggested, and added a smidge more sugar...2 tablespoons at most. It perhaps needed it since I left out the bourbon. Great recipe! Will be making it again for Christmas! Mandy Coric Feagan 2014-11-29T19:42:49Z item not reviewed by moderator and published This is really a great recipe! Plus, it is super easy! I left out the bourbon in the batch I made, so I could take it to work. I used 1 TBS of vanilla and 1 TBS of rum extract instead and it turned out great. Even had one cup at home and spiked it with an ounce of Brandy. Yum! Jen Chaney 2014-11-27T04:27:22Z item not reviewed by moderator and published Love Alton's recipe.

If you want to kick it up a few notches, check out this "how to" Justin Hooper 2014-11-18T06:05:02Z item not reviewed by moderator and published Wow. This was simple to make, and simply the BEST. This could become a dangerous recipe :) Jeff W. 2014-10-07T14:52:23Z item not reviewed by moderator and published This was delicious but I had to guess what size eggs to use. Large worked well. SUSAN M. D. 2014-04-28T18:35:44Z item not reviewed by moderator and published Great far better then low fat anything which is just bad Guest 2014-01-16T18:52:17Z item not reviewed by moderator and published Yum! This was perfect and a hit with my picky family, although I think they would've liked it better if I had left the egg whites out (they are used to the carton kind), but I like the foam.

I cooked it for peace of mind, but then it dawned on me later that by adding back in the whipped egg whites I was adding raw eggs anyway, so cooking it was probably a lot of extra work for nothing, lol! Unless the yolk is more likely to carry the bacteria?? I have no idea, but I doubt that's the case! Justanaveragecook 2014-01-05T02:38:30Z item not reviewed by moderator and published i love this eggnog it is amazing i made it for my kids and my boyfriend and he relly loved it thank you for thos recipe Guest 2014-01-02T20:11:52Z item not reviewed by moderator and published Easy to make and tastes very good Danderda 2014-01-01T12:52:38Z item not reviewed by moderator and published At first it was just a mass of tasteless foam, so I put in some ground cloves and more nutmeg, heated it all (without alcohol) to 170°F in a pan and put it in the fridge.

The next day nonetheless, it was the thickest, smoothest, yummiest eggnog ever! Meredith Nicoll 2013-12-27T13:48:35Z item not reviewed by moderator and published I and everyone that I have drink this eggnog loves it, even if they claim not to like eggnog. This year we've been adding Captian Morgan Black spiced rum and holy nog is it good in there. Amanda Ward 2013-12-25T19:07:15Z item not reviewed by moderator and published Apologies up front. I am going to do what I hate seeing in a review. Born of necessity, I used 3 c 1/2 and 1/2 instead if hvy cr and milk. I don't know if hvy cr would have made it richer but I thought it was wonderful as I made it. Not too sweet, light and perfect blend of favors. Thank heavens the store had run out!!! mbvv 2013-12-25T18:27:56Z item not reviewed by moderator and published Very good recipe!

Thought maybe it could be just a bit richer, so will try adding one more yolk next time. I should note I left out the egg whites. livininlouis 2013-12-25T04:26:27Z item not reviewed by moderator and published I have been making Alton's recipe for years and always get rave reviews. I am a caterer and sometimes make it for up to 200 guests at a holiday party. Great with or without the Bourbon. The only thing I do differently is to double the nutmeg. Really good leftover and added to my coffee the day after! mamalaur 2013-12-24T23:07:08Z item not reviewed by moderator and published Fabulous, light, creamy, and a fave of all of my friends and family! I use pumpkin pie spice, and splash of vanilla- I make this every year without the alcohol as some of my fam prefers brandy, Irish whiskey, etc. Another great twist I did this year is added 1/2 cup of Rumchata or Irish Cream Liquor and decrease milk by same. DELICIOUS!

**Tip for extra creamy- lightly whip the cream separately - fold in egg yolk portion (without the cream) into the stiff egg whites, then add the slightly whipped cream and fold in - doesn't separate as much this way! ENJOY! Jennifer S. 2013-12-24T21:55:32Z item not reviewed by moderator and published Yummy! Not too sweet. Added cinnamon and a splash vanilla and made two batches, one without alcohol for the kids. What a hit! My official recipe! UGA SOY GIRL 2013-12-24T16:26:54Z item not reviewed by moderator and published The is a great recipe but I'll share my experience with it. I made it first with the whipped egg whites and was disappointed because, to me, it was too "foamy" instead of creamy. I have since learned that some people like it that way and that's what their used to. I, however, was used to the store bought kind which is typically more creamy. So now I make this recipe but skip the egg whites at the end.

I have made it with both whole milk and 1% and both turn out great. This recipe is the perfect balance of sweetness and alcohol - not too much of either. loopdloop 2013-12-24T03:56:08Z item not reviewed by moderator and published Perfect recipe! I've made this three times and it never disappoints. The trick is making it 1-2 days in advance and letting it sit. We like our nogg a little on the strong side, so I add 3 oz bourbon, 3 oz rum, and 3 oz brandy. Enjoy! Kate S. 2013-12-23T19:08:29Z item not reviewed by moderator and published Fantastic just the way it is... The only modification I made on the 2nd batch was adding about a 1/2 teaspoon of cinnamon which (to me) gave it that extra bump of flavor. Guest 2013-12-22T18:52:10Z item not reviewed by moderator and published Absolutely perfect - don't change a thing in the recipe!

The amount of bourbon is just enough to give it flavor but doesn't taste alcoholic. Also, if you are going to refrigerate overnight, DO NOT add the egg whites until you're ready to serve. If mixed together and kept in the fridge, the egg whites will become foam and basically dissolve, not adding anything to the drink, other than weird foam. Either add the egg whites just before serving, or leave them out completely. The pre-egg white mixture is amazing on its own. Guest 2013-12-21T04:23:51Z item not reviewed by moderator and published Absolutely ruins you for ever drinking that stuff in a carton. I made this a few times last year and loved it. But, this year, my late Mom's voice in my head saying, "I don't like eggnog unless you can stand your spoon up in it," was ringing in my head while I was mixing it. So, instead of adding all the liquids to the whipped eggs at once, I added the cream first and continued whipping until the cream was also thick and whipped. The I stirred in the milk and bourbon (plus a T or so of vanilla) and then folded in the egg whites.

Serve with a spoon, of course. onelmichele2358 2013-12-20T22:29:20Z item not reviewed by moderator and published This was excellent! I went with the cooked version and the only things I did differently than stated in the recipe were straining the custard base before chilling and adding 1 tsp. of vanilla extract when cold. The beaten egg whites really thicken this up nicely. And of course I can't forget, I added a splash of spiced rum (in addition to the bourbon, the bourbon was awesome in this), because, well...it's the holidays. Daniel W. 2013-12-20T07:24:08Z item not reviewed by moderator and published I did not like eggnog. Not in the slightest. Till I made this that is. Now I have been making it for the past three years and can't get enough! It is always a hit at parties and my friends and family love it as much as I do. Tim L.

2013-12-19T04:03:04Z item not reviewed by moderator and published Didn't like this at all - the egg whites don't quite mix into the mixture. I won't try it again. I probably should say I'm a little spoiled because I am able to get Broguiere's Dairy eggnog - it rich and creamy with that wonderful nutmeg in the background. This egg recipe was thin and mucky with the eggs whites floating on the top. Jack B. 2013-12-17T08:45:46Z item not reviewed by moderator and published Simply put, it is one of the best eggnog recipes. My wife, who absolutely hated eggnog, loves Alton's recipe. It is a great hit at parties with all my friends. Richard Low 2013-12-14T00:29:51Z item not reviewed by moderator and published Yummy! So easy, I added whiskey liquor instead and some white rum, its great boozy!!

Melanie House 2013-12-08T20:16:06Z item not reviewed by moderator and published This recipe is amazing as written, but what sends it over the top is a little splash of vanilla extract. Definitely the easiest eggnog recipe I've ever made too. I make it with Splenda because I'm diabetic. It's impossible to find any in the stores that's sugar free, so I love that I can make this sugar free, and it tastes better than any of the stuff from the store too. I always serve the bourbon on the side, too, so people can decide how alcoholic they want it. KT M. 2013-12-07T19:44:04Z item not reviewed by moderator and published I was never into eggnog until I made this stuff. It's really amazing, and my mom has become addicted to it. As early as December 1st, she's pestering me about when I'm going to make a batch.

pyrofett 2013-11-18T21:14:26Z item not reviewed by moderator and published I've been making eggnog for years, trying many different recipes. This is by far my favorite, and I'll be using this one from now on. It is AMAZING. gheed 2013-11-16T08:15:19Z item not reviewed by moderator and published It's delicious. It tastes better than ice cream. Lovely for a Sunday afternoon just before cuddling in bed. Jeanine Vernon 2013-10-27T21:30:02Z item not reviewed by moderator and published I make the non alcoholic version with rum extract (doesn't take much. I also discovered I much prefer it without the egg whites whipped. The froth makes it harder to enjoy. I just whip the whole recipe so it's light and delicious. Pheob 2013-03-03T21:15:13Z item not reviewed by moderator and published Wow!

I made this (cooked for the first time (also the 2nd time I've ever had eggnog and it is delicious! The only modification I made was adding a splash of vanilla while the cream mixture was on the stove. It's frothy, spicy, woody, and creamy - a delicious winter drink! KitchenAngelCandace 2013-01-12T19:35:58Z item not reviewed by moderator and published Incredibly good for a cold wintry morning Food Crazy! :) 2013-01-10T14:25:55Z item not reviewed by moderator and published Excellent! This was the first Eggnog recipe that I've made and it was so easy! I made it for Christmas morning while we gathered around the Christmas tree to open gifts (a tradition in my family. I made the uncooked version and omitted the bourbon. Delicious!! Chantelle H 2013-01-09T13:20:27Z item not reviewed by moderator and published The BEST Christmas present EVER!!

December 24 running from one store to another and another looking for egg nog which was not to be found. We found Alton's recipe, had the ingredients (except spiced rum instead of bourbon and I remembered seeing it on TV before. The uncooked version was so easy and fun to make with the Kitchen Aid but the results were the best ... delicious beyond words! We made many batches between Christmas Eve and New Year's. As so many have said, we will not go back to the carton stuff!! Thank you for the wonderful Christmas gift (and new tradition Alton and Food Network!! Lydia M. 2013-01-08T16:12:58Z item not reviewed by moderator and published Excellent! I made the cooked version for a holiday gathering. Served brandy on the side. Received many complements. Easier to prepare than I expected. I put the leftover eggnog in a plastic pitcher so I could shake ingredients before pouring. My husband and I don't usually like eggnog but we thoroughly enjoyed this with or without the alcohol. Highly recommend. Thanks Alton!

deemd 2013-01-06T03:35:33Z item not reviewed by moderator and published This receipe has just become our family's new tradition. Our family cannot use cow's milk products, so we normally substitute butter for the soy-free Earth Balance natural buttery spread (which comes in stick and soft form and we substitute whole milk or heavy cream with Almond milk, which is made by Silk or other brands and comes in plain, vanilla and chocolate. We love them all! Anyway, I made Alton's eggnog receipe and it was SOOOOOooooo good! It has become increasingly harder to find Silk Nog on our grocer's shelf, so we have sometimes gone without. Why I didn't make it myself before I'll never know. Thank you Alton! We love Good Eats and have all your cookbooks. Thank you for bringing more to the listener than just a receipe, your knowledge of why and how is so interesting and fun. Our whole family are fans of yours. Happy New Year to you and yours!

12/31/2012 Guest 2012-12-31T11:12:30Z item not reviewed by moderator and published Very good. We had it for the Holidays. Very light.I usually don't touch egg nog. This was really good. laf0524 2012-12-30T23:19:20Z item not reviewed by moderator and published I have been making eggnog at Christmas for about the past 10 years. This year is the first time I made Alton's recipe and it is by far the BEST!!!! It is very easy and my family loved it! I added a little cinnamon to mine and it sent it over the top!! Thanks for this one Alton!! doodle54 2012-12-30T18:15:53Z item not reviewed by moderator and published "Whisk the egg whites into the mixture." should read "Whisk the egg whites into the yolk mixture." It is misleading.

devedsmith 2012-12-28T20:01:57Z item not reviewed by moderator and published On a whim, I looked around for recipes and came upon this one. It was so good that I decided to make it again. I put in a half tsp of pumpkin pie spice and it hit the spot. Also, I used Captain Morgan's spiced rum, which melded well with the pumpkin pie spice flavor. Definitely a keeper! IndianaJoe 2012-12-28T19:59:43Z item not reviewed by moderator and published Best Eggnog I have ever had. We made both versions- raw and cooked. I only had the raw recipe, which I thought was fabulous. So tasty and light, not even close to as heavy as you get when you buy it in the store. Love! hollyhouse4 2012-12-27T21:59:03Z item not reviewed by moderator and published I am drinking it right now and it is delicious!!! I have been drinking the carton version, and I won't go back.

There are a couple of adjustments I will make for next time. This time, I used the cooked version and added the egg whites at the end as instructed. The texture was really new for my family and very thick (but I loved it...they are more used to the milk consistency. I think it is because I beat the egg whites to very stiff peaks and then folded them in. Next time, I will either not add the egg whites or beat them until they are at a frothy consistency, but not at a stiff peak level. The flavor is spot on! I used Kirkland brand bourbon and added a little bit of cinnamon, out of habit. I garnished each glass with a dash of nutmeg, and it was a big hit! Jenalyn L. 2012-12-25T21:56:10Z item not reviewed by moderator and published I've never been an eggnog enthusiast, but I've only ever had the commercial stuff that is full of artificial flavors and HFCS. This recipe was a HUGE hit with my Christmas guests. I think it will become a Christmas tradition.

RWC25419 2012-12-25T19:07:11Z item not reviewed by moderator and published I used the same recipe from other source except it had more spices. It was excellent. What I added was: 2 whole cloves, pinch of cinnamon, and 1 tsp of vanilla extract. Definitely better with those spices. I didn't add the egg whites but will try next time. I also will try to make this into ice cream. Ikuetb 2012-12-25T18:40:19Z item not reviewed by moderator and published We made the cooked version. I LOVED this eggnog. Best I've ever tasted. Now, having said that, I also don't drink alcohol, so we left that out, and my daughter put in 1/4 tsp of cinnamon with the nutmeg. Amazing! Try it! You're the best Alton. Love your ice cream too. kclady53 2012-12-25T14:12:01Z item not reviewed by moderator and published Very good and easy to make.

Only reason I didn't give it 5 stars is because it was just a bit too thick for us, but that's an easy personal fix. Great eggnog! amilatie 2012-12-25T12:36:56Z item not reviewed by moderator and published Perfection! I will never buy the store-bought eggnog in the carton again. This recipe was so easy and fun to make, and the result was so delicious. I made the cooked version. I did the first part the night before to allow it to chill, and then whipped the egg whites in the morning (Christmas morning!. I whipped the egg whites not quite to stiff peak, and whisked them into the liquid until they were well-incorporated (rather than just folding them in. Used brandy because that's what I had on hand. Absolutely superb! SnoopyandJacksMom 2012-12-25T12:30:12Z item not reviewed by moderator and published Very tasty. We prefer dark rum to the bourbon but it's all good.

LauraK24 2012-12-25T07:01:43Z item not reviewed by moderator and published Alton does a great Job on all his Recipes!! We made his Cooked version of Egg Nog and it was Thick and Tasty!! A Christmas Treat Indeed!! ShellyToday 2012-12-24T21:57:30Z item not reviewed by moderator and published My family has never been all that fond of eggnog until I used Alton's cooked version. I use spiced run to add a little more spice I also make sure to use freshly ground nutmeg. Now they request it at every Christmas eve gathering.. there is never any left although I make four times what the recipe calls for. By the way, the rum is added by the user so the kids can enjoy it too! Janice N.

2012-12-23T21:59:58Z item not reviewed by moderator and published I come from a puerto rican family, so when I told my mom that I wanted to make eggnog, she was absolutely distraught that I was willing to have "raw eggs." I later made Coquito, Puerto Rican eggnog without the 'egg' or the 'nog' until I was able to get my hands on the ingredients. I used Puerto Rican Dark Rum instead of bourbon, and the recipe was absolutely delicious!!! My mother's ideas on Eggnog completely changed for the better. Simple to make, and very creamy and yummy!! Guest 2012-12-23T15:58:06Z item not reviewed by moderator and published So naughty - but so nice! I don't really have anything to add to this recipe - it worked exactly as it's written. We used brandy instead of bourbon. Thick, sweet, and very seasonal tasting. Thanks for another holiday staple, Alton!

RBat 2012-12-22T19:44:00Z item not reviewed by moderator and published This was excellent! Double or Triple up as apparently it "evaporates" quickly. Use a good bourbon, it makes quite a difference in taste. Sprinkle a little cinnamon on top. This is less expensive and much better than store bought eggnog. Juan D. 2012-12-20T17:13:49Z item not reviewed by moderator and published This went so fast that I had to whip up another batch for my guests!! The first batch we did Makers and the second batch I used a nice brandy. If you have more than 4 people, you might want to double the recipe. I think next time I make it, I might cut down on the amount of egg whites to half but the frothy goodness is beautiful. foodieokc 2012-12-17T12:28:00Z item not reviewed by moderator and published So much better than store bought! We used brandy since we didnt have any bourbon or rum, it was very good.

We just threw all the ingredients in the blender. brookyarn 2012-12-17T01:15:04Z item not reviewed by moderator and published This was a big hit with the family. Light. Flavorful. Easy to prepare! There's just no reason to buy that premade Eggnog at the local grocer anymore. The key ingredient is the fresh ground nutmeg. "I always keep one of these in my pocket," Alton Brown. fivetooltommy 2012-12-16T15:43:31Z item not reviewed by moderator and published I also didn't like the egg white on top. I simply mixed the whole egg with the sugar and added that to the milk/cream mixture and cooked it. I would suggest using a double boiler method instead of cooking this over direct high heat. Of course you will end up with scrambled eggs using direct heat. I simply used a large metal bowl over simmering water, heated the cream/milk mixture, tempered the egg a bit and then slowly added it to the milk.

I also added the nutmeg last when cooking was completed so as not to overdo the nutmeg flavor, adding a bit at a time until it seemed right. linda.winkler 2012-12-15T17:43:54Z item not reviewed by moderator and published This is about the best eggnog recipe that I have found. The only one better was my moms', unfortunately she died in 1990. So this is the best to be found! Another great eggnog recipe, from Guy Fieris' show would possibly be the Disney Eggnog Creme Brûlée, but I don't know that recipe either. vidac2 2012-12-12T05:01:09Z item not reviewed by moderator and published Can't really give it a fair rating yet because I changed some things and it came out a bit strange although I haven't tasted it yet. I mixed the eggs together as some had mentioned for a more uniform consistency. I then slowly added in the sugar and set aside. I heated up the milk and cream with nutmeg until just almost boiling as instructed in recipe stirring occasionally.

When I went to temper this into the egg/sugar mixture, I noticed that there was some thick scrambled egg-like consistency at the bottom of the cream/milk mixture that was heated? This didn't seem right to me so I just discarded what was in the bottom of the saucepan. Also, after putting the two together slowly tempering and putting into the refrigerator to chill, I checked on it and it has some for lack of better word "chunks" in it?? Anyway, I have yet to taste it so I am not sure how it came out. GOLFNFIREFIGHTER 2012-12-09T21:59:47Z item not reviewed by moderator and published Made this for a dinner party, went down a treat! Will definitely be making this again. Guest 2012-11-22T18:11:26Z item not reviewed by moderator and published This is an outstanding Eggnog recipe, and very easy to make. A real "Must Make!!!

CAPatriot 2012-11-17T20:40:48Z item not reviewed by moderator and published I have made this several times and I think the ingredients are perfect. I agree with some other reviewers that I don't really like the egg whites just floating on top, so I modified the method. I add the 4 whole eggs to the blender and turn it on low, then slowly add in all of the sugar, then slowly the cream and finally the milk and nutmeg. It still is frothy, but much more cohesive than whipping the egg whites separately and folding in. grant12 2012-11-17T10:11:04Z item not reviewed by moderator and published This is such a festive, delicious drink! I love it! Alton Brown has done it again! This recipe is very frothy and thick, almost like an eggnog latte or something, it had such a head of foam. I like it, but it was so frothy that we almost drank it too quickly!

Next time, I think I will either skip beating the whites into a foam, or only beat one or two of them, because I like my nog a little more liquidy. If you like it frothy and thick, though, this is the way to go! Also, a good bourbon makes all the difference. In the episode, he uses Maker's Mark, and that's what I used, but you could probably go with something a little cheaper since you won't be drinking it straight. Avoid the very cheap stuff though, I made the mistake of having a friend get me some bourbon from the store for this recipe years ago, and she purchased a terrible cheap one that ruined the whole batch, I made it into ice cream just to dull the taste. Amazing recipe! Lauren S. 2012-11-16T21:34:35Z item not reviewed by moderator and published Wonderful, wonderful, wonderful!! So easy and tastes great!! I've made homemade eggnog before but nothing I have previously made compares to this! I make this for every new years party and have always had rave reviews.

I even made eggnog pancakes with this and pored some more eggnog on top instead of using syrup and it was awesome! Elaine K. 2012-06-12T22:03:08Z item not reviewed by moderator and published It was really nice, but in my opinion, a little too much nutmeg. Guest 2011-12-30T00:42:30Z item not reviewed by moderator and published First I love eggnog I've had the store version of eggnog with alcohol and your standard yellow stuff. Second, I did not see the episode, so all I had to go on was the recipe. The only alteration i made to the cooked version was that I didn't have fresh nutmeg, so i was stuck with using ground nutmeg from the pantry. There are two main issues i had with this recipe: What type of bourbon to use and how much of the egg whites to fold in. I ended up with what tasted like a real foamy (think cheap shake, woody tasting drink with no real egg taste, not nice thick nog.

I served it up a few minutes after folding in the egg whites and everyone agreed that there was just something missing. The next day, the foam had floated to the top. The liquid underneath was much better than the day before. Did Alton say to let it sit for while before serving and give hints of the type of bourbon? Next time i make it, I'm going to add some vanilla, maybe use rum instead. Argrithmag N. 2011-12-27T17:53:42Z item not reviewed by moderator and published Fabulous. First time ever making homemade. Easy &amp; delicious. Everyone who tried it enjoyed it. queenbee.dw 2011-12-26T12:28:28Z item not reviewed by moderator and published I never have had real eggnog before, and I will never buy it from the store again. Really easy and fast to make. Guest 2011-12-26T03:10:15Z item not reviewed by moderator and published This recipe is great!,!!!!!! I used Meyers rum which has a stronger flavor.

I prefer it over the spiced rums. This recipe is easy, foolproof and oh sooo delicious! Barbench88 2011-12-25T20:54:21Z item not reviewed by moderator and published You, Alton Brown are the Eggnog extraordinaire!!! Superb keeps coming to mind. I have been making different recipes throughout the years and while they were tasty, nothing compares to this recipe. Easy, smooth and just delicious, I can't say enough about it. I did make one alteration. I used Captain Morgan's Spiced Rum in place of the bourbon and it was outstanding. Thanks Alton for adding the Merry to my Christmas!! tldeeter 2011-12-25T02:21:16Z item not reviewed by moderator and published So much better than what comes out of a carton from the supermarket. This was my first attempt at making my own and I did use light milk and cream and didn't add the bourbon and it was still so delicious. Have already made it twice this Christmas and will be made for many more to come.

Stacey Q 2011-12-24T18:15:34Z item not reviewed by moderator and published Have made this for the third time, amazing. When I was growing up, the thought of drinking eggnog sent me to the bathroom. This stuff is really good. Thanks AB Ed M. 2011-12-24T10:46:03Z item not reviewed by moderator and published So nice. I made the raw version and added 1 1/2 ounces each of frangelico &amp; amarettto with an extra splash of rum in place of the bourbon, and it was delicious. Bravo, Alton. I don't think this recipe will blow you away if you don't already like eggnog, but if you're on the fence, I think this could make you a convert. It's way different than store bought eggnog -- smoother, lighter, and fluffier.

bradpow1030 2011-12-22T20:05:04Z item not reviewed by moderator and published I've never made homemade eggnog before, so can't compare it to any other. However, I've bought lots of it since I love eggnog around the holidays. This is blow-me-away awesome eggnog. It wasn't at all difficult. I was nervous about tempering the eggs but it was easy. With the whipped egg whites, this is light and fluffy and mmmm mmmmm great! The 3 oz. of bourbon must have been a "Politically Correct" amount. We added a full cup of bourbon - 8 oz. - in the quart and a half that this recipe made. Not too much at all. It was a perfect cocktail for the hottub on a snowy Colorado night! I will never, ever buy eggnog again!!

Food Gma 11406239 2011-12-22T15:34:16Z item not reviewed by moderator and published This is my second year making the uncooked version of Alton Brown's eggnog, it is sooo delicous, very frothy and creamy. I followed the directions exactly and also used Sailor Jerry's spiced rum and it turned out perfect! I will never go back to eggnog from the carton again. Guest 2011-12-22T12:25:09Z item not reviewed by moderator and published This was my first time making homemade egg nog and let me just tell you I will never use any other recipe. This is simply devine! So smooth and creamy. They consistency is PERFECT for traditional holiday egg nog. I followed the cooked version and it was so easy to follow and turned out perfect every time. I made 4 batches for a holiday pary we are hosting and added just at 12oz of SPICED RUM.. the rum is subtle and does not overpower the taste of the egg nog itself. ENJOY!

Guest 2011-12-22T08:24:03Z item not reviewed by moderator and published We used what we had in the fridge (soy milk and half &amp; half to try this recipe and it still turned out really yummy. We didn't put any burbon in it and it was still really good. Can't wait to try it with the burbon! dishrags 2011-12-21T01:40:36Z item not reviewed by moderator and published Whattup kristin Anonymous 2015-12-25T20:11:49Z item not reviewed by moderator and published leck Anonymous 2015-12-25T20:12:20Z item not reviewed by moderator and published Whisk it slightly when you pull it out of the fridge and before you serve it. Also only beat the whites to soft peaks not firm peaks. It'll settle in the fridge regardless though, that's the nature of the beast but nothing a quick whisk doesn't solve.

Anonymous 2016-01-04T19:27:41Z item not reviewed by moderator and published I cooked whole eggs in mine to 160°F stirring with a whisk the whole time over medium heat. It came out smooth and delicious. Respect2Glory 2015-01-05T20:08:28Z item not reviewed by moderator and published Oh! I left out the whipped egg whites at the end. I needed them for a cake! Mandy Coric Feagan 2014-11-29T19:45:28Z item not reviewed by moderator and published We make this every year. FatCat77 2014-12-16T03:50:47Z item not reviewed by moderator and published FYI if a recipe doesn't state, large is implied. Julie R.

2015-11-20T16:09:54Z item not reviewed by moderator and published it is very good my family loved it Guest 2014-01-02T20:12:59Z item not reviewed by moderator and published egg whites thicken it up, not sure if that is what you mean by richer. Randi M. 2013-12-26T17:41:04Z item not reviewed by moderator and published Adding rum and brandy is spot on Kate!!! Thanks! mbvv 2013-12-25T18:33:15Z item not reviewed by moderator and published I did the same! It was awesome Craig R. 2015-11-21T02:10:02Z item not reviewed by moderator and published then something was obviously done wrong...

following the blending instructions is key 보이 비니 2014-11-12T02:51:13Z item not reviewed by moderator and published Thanks for this mod, Grant, it makes the process even simpler, and I'm all for that. I'm going to try going 1:1 on milk and cream to make it creamier. Laura Babbitt 2015-01-03T07:14:26Z item not reviewed by moderator and published On TV Eggnog - definition of eggnog by The Free Dictionary Eggnog - definition of eggnog by The Free Dictionary Also found in: Thesaurus , Encyclopedia , Wikipedia . egg·nog (ĕg′nŏg′) n. A drink made of milk or cream, sugar, eggs, and flavorings that are beaten together and often mixed with a liquor such as rum or brandy. (ˌɛɡˈnɒɡ) n (Cookery) a drink that can be served hot or cold, made of eggs, milk, sugar, spice, and brandy, rum, or other spirit.

Also called: egg flip [C19: from egg1 + nog1] (ˈɛgˌnɒg) n. a thick drink made of eggs, milk or cream, sugar, and usu. rum, brandy, or whiskey. [1765–75, Amer.] Noun 1. eggnog - a punch made of sweetened milk or cream mixed with eggs and usually alcoholic liquor punch - an iced mixed drink usually containing alcohol and prepared for multiple servings; normally served in a punch bowl Translations [ˈegˈnɒg] N → yema f mejida, ponche m de huevo eggnog egg nog [ˈɛgnɒg] n (= drink) → lait m de poule eggnog [ˌɛgˈnɒg] egg flip [ˈɛgˌflɪp] n → zabaione m Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: punch References in classic literature ?

Come, come, old Fritz,” said the Judge; “you are seventy, not seventeen; Richard waits for you with a bowl of eggnog, in the hall. View in context S your body paying the price for a full-fat eggnog or spiced latte to go? How fattening is your posh Christmas coffee? CHRISTMAS FOOD They may taste wonderful, but how many calories are in Christmasthemed hot drinks from the high street? Brace yourselves for what the dietitian has to say.. 18, 2015 /PRNewswire/ -- In the wake of a Bloomingdale's holiday catalogue advertisement that urged readers to Spike Your Best Friend's Eggnog When They're Not Looking, Judge Judy Harris Kluger today called on Bloomingdale's and other industry leaders to stop perpetuating images that portray women as targets of sexual violence. Egg Drinks Egg Drinks Description When taken To be well shaken. Colman, the Younger. Eggnogg Beat until very light the yolk of one egg with one teaspoonful of sugar, then add the stiffly beaten white of the egg. Put in glass and fill up with rich milk or cream . Serve with a little grated nutmeg.

Coffee Eggnogg Beat one egg with one teaspoonful of sugar, a pinch of salt, and two thirds cup of clear coffee . Shake well before serving. Instantaneous Eggnogg Beat two eggs until very light, then add two and one half tablespoonfuls of sugar, a pinch of salt, one and one half teaspoonfuls instantaneous coffee, and three cups of milk. Strain and chill. This will serve four people. Cocoa Eggnogg Beat the white of an egg until very stiff, and add, while beating constantly, one teaspoonful of sugar, one teaspoonful of cocoa , and a pinch of salt. Divide the mixture, and to one half add three fourths of a cup of cold milk, beating all the time. Serve in a tall glass with the remaining egg mixture on top. Moxie Eggnogg Beat one egg until very light, and add one half cup of ice cold moxie gradually, while beating constantly. Cider Eggnogg Put four lumps of ice in a tall glass, one tea-spoonful of sugar, and one unbeaten fresh egg. Fill up the glass with sweet cider . Shake well, strain, and serve with a little nutmeg on top.

Egg Flip Beat the white of one egg stiffly and sprinkle a few grains of white pepper on it. Pour one tea-cupful of boiling milk over the egg white, while stirring vigorously. Sweeten to taste and serve. The pepper prevents flatulency. Egg Sour Put in a small glass two or three pieces of ice, one tablespoonful of powdered sugar, one egg, and the juice of one lemon . Shake well and serve with a little nutmeg on top. Glasgow Eggnogg Beat one egg until very light and put in a tall glass with two teaspoonfuls of powdered sugar and the juice of one lemon. Fill up the glass with very cold ginger ale . Mix well before serving. Brunswick Eggnogg One fresh egg, half a tablespoonful of sugar, and half a glass of finely chopped ice. Shake well and strain. Serve in tall glass with a little nutmeg on top. Egg Lemonade No. 1 Beat the white of one egg very stiff with one tablespoonful of sugar. Add the juice of one lemon and one glass of ice water. Mix well. Egg Lemonade No. 2 Beat the whites and yolks of two eggs separately.

Mix the juice of two lemons, four tablespoonfuls of sugar, and four cups of ice-cold water. Add the eggs and shake well. Serve while foaming. Egg Lemonade No. 3 Mix the juice of one lemon with sufficient sugar to sweeten and drop in one whole egg. Add a little chopped ice, and fill up the glass with Apol-linaris or Vichy. Shake briskly until the ingredients are well blended. Yuletide Eggnogg Place in a bowl the yolks of one dozen fresh eggs, and the stiffly beaten whites of two of the eggs; beat very light, then add a cup and a half of granulated sugar and half a grated nutmeg. Beat, and add slowly a pint of rich milk, four more egg whites beaten stiff, one tablespoonful of vanilla, and a pint of cream. Stir constantly and add a pint more milk. Beat the remaining egg whites and add three teaspoonfuls of powdered sugar, a teaspoonful of fruit syrup , and a little nutmeg; then drop by spoonfuls on the eggnogg. Set the bowl in another filled with cracked ice to chill thoroughly. This will serve ten people.

Garden Shake Whip the white of one egg to a froth with eight tablespoonfuls of cream and add three tablespoon-fuls of violet or rose syrup . Fill up the glass with milk. The Lenox Add one egg to the juice of one lemon and one tablespoonful of powdered sugar. Shake with cracked ice, strain into a tall glass and fill up with ginger ale. Whipped Cream Shake Have two glasses: into one put two table-spoonfuls of any flavored syrup and half fill with soda water. Into the other glass put six table-spoonfuls of whipped cream. Blend well by pouring from glass to glass. Oriental Egg Mix four tablespoonfuls of orgeat syrup and four tablespoonfuls of sweet cream, add one egg and cracked ice. Shake well and strain into glass adding cold milk to fill glass. Serve with straws. The San Remo Whip the white of one egg with two tablespoonfuls of plain syrup, flavored with a few drops of vanilla extract. Add one half glassful of shaved ice and shake thoroughly. Pour into a tall glass and fill up with cold milk. A grating of nutmeg may be added.

The Blackstone Shake briskly one egg with two tablespoonfuls of cold water, and pour into a glass one half full of cracked ice, and add slowly while stirring Vichy to fill glass. Hot Cream Shake Mix the white of one egg with two tablespoonfuls of sweet cream and two tablespoonfuls of vanilla syrup. Shake well and pour into a glass, fill up with hot water, and put a spoonful of whipped cream on top. Hot Egg Shake Add the juice of one half lemon and two tea-spoonfuls of sugar to one egg. Shake well and fill up glass with hot water. Bouillon And Egg No. 1 Beat up one fresh egg with two tablespoonfuls of cream. Add two tablespoonfuls of liquid beef extract and fill up the cup with hot water. Season with celery salt and salt. Bouillon And Egg No. 2 Beat one egg until light, add two tablespoonfuls of beef extract and a small piece of butter. Fill up with hot water and stir until butter is melted. Season with salt. Hot Vanilla Egg Beat the white of one egg and add two table-spoonfuls each of vanilla syrup and sweet cream. Fill up the glass with hot water.

Put a spoonful of whipped cream on top and a little nutmeg. Eggnog Recipe - Bon Appétit Recipe | Bon Appetit Whole nutmeg and cinnamon stick (for serving) Preparation Whisk egg yolks, sugar, and salt in a large punch bowl just until sugar is dissolved, then whisk in milk, cream, and rum. Cover and chill egg nog base at least 2 hours. Just before serving, using an electric mixer, beat egg whites in a medium bowl until stiff peaks form. Gently fold into egg nog base. Finely grate nutmeg and cinnamon over as desired. DO AHEAD: Egg nog base can be made 6 hours ahead. Keep chilled. \*Raw egg is not recommended for the elderly and people with weakened immune systems...or people who don't like raw egg.

Recipe by Amiel Stanek Eggnog Recipes - CDKitchen Made with superfine sugar, light cream, brandy, dark rum, apricot flavored brandy, vanilla ice cream, heavy cream, confectioners' sugar, vanilla extract Time: under 30 minutes Made with eggnog, Oreo chocolate sandwich cookies, frozen whipped topping Time: under 30 minutes Made with nutmeg, eggs, sugar, bourbon whiskey, cognac, salt, heavy cream Time: 2-5 hours Made with whipped cream, coffee ice cream, whiskey, nutmeg, cinnamon, instant coffee powder, brown sugar, eggnog Time: 2-5 hours Made with heavy cream, eggs, sugar, milk, vanilla extract, whiskey, nutmeg Method: stovetop Eggnog recipes: 20+ appetizing drink recipes. 1/4 cup sugar In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form.

Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups. 6% (12 proof) 1/2 tsp salt In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.

7% (14 proof) 2 tbsp hazelnut liqueur Here's an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med. sized sauce pan. Let boil, cook 5 min, until it turns dark amber. Remove from heat, and slowly stir in remaining 1/4 c. of water. Beat eggs and milk together in a bowl. Stir into sugar mixture, cook over med.-low heat for about 10 to 12 minutes. (It should thicken enough to stick to spoon) Poor into a clean bowl (punch bowl or something), stir in vanilla, nutmeg and salt. Refigerate, covered, until cold. Before serving, beat together cream, liquer, adn 10x sugar, until soft peaks form. Pour chilled eggnog into a serving bowl, fold in whipped cream with a whisk. 0% (0 proof) 1 tsp vanilla In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk.

Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and regfigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Choose 1 or several of: Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries, orange slices, peppermint sticks or candy canes, plain brandy, run or whiskey, sherbet or ice-cream, whipping cream, whipped. Serve immediately. 0% (0 proof) 18 Exceptional Eggnog Recipes to Get You Through the Holidays | Martha Stewart 18 Exceptional Eggnog Recipes to Get You Through the Holidays Pinterest Facebook 1 of 18 Enjoy the classic holiday drink spiked with rum, bourbon, or brandy, or in nonalcoholic form -- you can't go wrong! Start with our traditional version, then try all our next-level variations.

Fluffy Eggnog We’ve mixed custard with bourbon, rum, and cognac and let it chill overnight so that the flavors meld completely. A fluffy meringue is folded into the base to produce a light texture, and freshly whipped cream is dolloped on top. Don't miss our step-by-step guide . Photography: Bryan Gardner Kids will love this cooked, nonalcoholic eggnog flavored with peppermint and vanilla extracts. Cups are rimmed with melted white chocolate and crushed candy canes for a fun garnish. Photography: VICTOR SCHRAGER Inspired by the Puerto Rican drink coquito, this tropical take on eggnog relies on light coconut milk, spiced rum, and toasted coconut flakes for garnish. Photography: chris court Easiest recipe ever! Just add a double shot of espresso to your eggnog. You'll forget all about pumpkin-spice lattes. Photography: Bryan Gardner A delicious cross between eggnog and the Indian yogurt drink known as lassi, this hybrid is super bright and refreshing. Photography: Bryan Gardner Our favorite eggnog shortcut? Skip making the custard from scratch and use vanilla ice cream instead.

Photography: Johnny Miller Stout's roasted, bitter flavor stands up surprisngly well to rich eggnog. Serve with freshly whipped cream and chocolate shavings. Photography: Bryan Gardner Give your eggnog a jolt with ground espresso beans. Your guests will love the caffeine boost! Photography: Bryan Gardner Black peppercorns, cardamom, allspice, clove, and fresh ginger take ordinary eggnog to extraordinary heights. Photography: Bryan Gardner

Question: Milk/cream, sugar, beaten eggs, and liquor drink?
Answer: Eggnog