Christmas Spirit Holiday Soothing Eggnog Drinks

I remember when I was a child, I could't wait for the Thanksgiving, and Christmas season, to enjoy eggnog. Once October arrived, I would race speedily to the freezer case every time I went to the super market, hoping to see the Eggnog that I waited all year for.

Finally, the day would arrive, there it was, decorated in all its glory, with wonderful festivee colors, beckoning for me to take it home to enjoy, which I did. I can only remember one the original flavored eggnog as a child, but now, you can let your imagination run wild with your own flavors.

Here are some Eggnog recipes, I hope you find tasty and enjoyable.

COFFEE EGGNOG

2 Eggs, separated

1/3 cup sugar

1/c cup instant coffee

Dash salt

1 tablespoon vanilla extract

2 cups milk, chilled

1 cup heavy cream, whipped

Shaved unsweetened chocolate

**Makes Approx. 12 Servings

1. Using an electric mixer, at high speed, beat egg whites until soft peaks form.
2. Gradually beat in sugar until stiff peaks form.
3. In large bowl, beat egg yolks until lemon colored. Gradually beat in coffee, salt, vanilla, milk and 3/4 water.
4. Stir in egg-white mixture and whipped cream; mix well.
5. Serve well chilled, with chocolate sprinkled over each serving.

English Eggnog

6 egg yolks
1 cup granulated sugar
1 pt cognac
1 cup light rum
2 qt light cream
6 egg whites
1/2 cup confectioners' sugar

**Makes about 3 1/2 Quarts

1. In large bowl, beat egg yolks until thick. Gradually add granulated sugar beating until light.
2. Slowly stir in cognac and rum. Ad 1 1/2 quarts cream and about half the egg whites, beating until well combined.
3. Beat remaining egg whites until foamy. Gradually add confectioners' sugar, beating well after each addition.
Continue beating until soft peaks form when beater is slowly raised.
4. Gently stir egg whites and remaining cream into egg-yolk mixture.
5. Refrigerate, covered, until ready to serve.

Spicy Eggnog

1/2 cup sugar
Dash all spice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 eggs, separated
2 cups milk, chilled
1 cup light cream, chilled
Nutmeg

**Makes 12 servings

1. Combine sugar, allspice, cinnamon, 1/8 teaspoon nutmeg.
2. In large bowl at high speed, mix egg whites until soft peaks form.
3. Gradually beat in half of sugar mixture until stiff peaks form.
4. In small bowl, beat egg yolks until lemon colored. Gradually beat in remaining sugar mixture until thick and smooth.
5. Thoroughly gold into whites. Stir in milk and cream; mix well.
6. Serve chilled, each serving sprinkled with nutmeg.