There is probably no alcoholic beverage more closely associated with Christmas than eggnog. Probably first made in the United States during the time of the 1775 revolution, this lovely beverage is as distinctly American as the Mint Julip. That has not, however, stopped the English, the Irish, the Scots and even the Germans of Bavaria as claiming it as their own. My waiter friends, Gus and Spiros insist that the drink was first made on the Greek island of Corfu. That's fair enough though, for Gus and Spiros are willing to swear that everything good originated on their beloved island.

There are two very different ways of making eggnogs, and many people prefer to start with prepared dairy eggnog mixes, many of which, frankly are quite tasty (and can be served to children even without the alcohol to make them feel part of the holiday spirit). The other way is to start with eggs, milk, cream and to do one's own. Whichever you prefer, the following recipes are based on those found in the very reliable Mr. Boston's Official Bartender's Guide (Warner Books, readily available at most good bookstores and in my opinion, the most reliable of all guides to the bar):

Eggnog Supreme

12 eggs, separated
1 cup sugar
1 1/2 cups sugar
6 cups milk (do not use skim milk)
2 cups sweet cream, whipped until airy but not thickened
1 750 ml. bottle Cognac or Armagnac
powdered nutmeg

In a medium sized, ideally glass punch bowl, beat the egg yolks, adding the sugar while beating. Stir in the milk and sweet cream and refrigerate for about 1 hour. Immediately before serving, beat the egg whites until stiff. Fold these into the eggnog, dust with nutmeg. Serve with a ladle, sprinkling each portion with a bit of powdered nutmeg.

Eggnog Based on Dairy Mix

Eggnog is a "flexible" drink - that is to say it is open to use with many kinds of alcoholic beverages. No matter which ingredients you choose, start off with 4 cups of prepared dairy eggnog and finish by sprinkling each of the glasses with a bit of powdered nutmeg. The following are among my favorite combinations:

4 cups eggnog mixture; two measures of Cognac, 1 each of Jamaica Rum and brown Creme de Cacao

4 cups eggnog mixture; 2 measures each of Brandy, Jamaica Rum and Madeira wine

4 cups eggnog mixture; 4 measures of either Brandy, Light Rum or Blended Whiskey

4 cups eggnog mixture; 3 measures of Brandy; and 1 measure of Apricot brandy

© Daniel Rogov