How to Make Eggnog

Eggnog is the traditional holiday drink. If you are wanting to make your own peruse the following recipes. This is Alton Brown's recipe from foodnetwork.com:

Alton Brown's Eggnog: 4 egg yolk; 1/3 cup sugar, plus 1 tablespoon ; 1 pint whole milk ; 1 cup heavy cream 3 ounces bourbon; 1 teaspoon freshly grated nutmeg ; 4 egg whites. Directions: In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. Cook's Note: For cooked eggnog, follow procedure below. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Eggnog (Master Recipe): 1 egg; 1 tablespoon sugar; 1/4 tsp. vanilla; 1 cup cold milk; dash of nutmeg. Directions: Beat egg and sugar. Add vanilla and milk. Beat thoroughly. Pour into glass and sprinkle lightly with nutmeg. (Serves 1)

Almond Eggnog (variation): Omit vanilla but flavor eggnog with 6 drops almond extract.

Chocolate Eggnog: Omit sugar. Add 1 1/2 tablespoon chocolate syrup and beat well. Top with whipped cream.

Fruit Juice Eggnog: Flavor eggnog with 2 tablespoons fresh or canned fruit juice.

Honey Eggnog: Substitute 2 tablespoons honey for sugar.

Malted Milk Eggnog: Add 1 to 2 tablespoons malted milk flavor to eggnog.

Sherry Eggnog: Flavor eggnog with 2 tablespoons sherry or other favorite wine.

This is at eggnogrecipe.net: Traditional Eggnog Recipe: 12 eggs, separated; 6 cups milk; 2 cups heavy/ thickened cream; 2 cups bourbon; 1+ ½ cups sugar; ¾ cup brandy; 2 teaspoons ground nutmeg Directions: In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter). Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog). 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture. Stir in 1+ ½ teaspoons ground nutmeg.In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks. In yet another bowl, beat the egg whites until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture. Gently fold the cream into the egg mixture. After ladling into cups, garnish with the remainder of the ground nutmeg. Serves: 8.

Also at eggnogrecipe.net:Diamond Eggnog Recipe: 4 + ½ cups milk; 4 eggs, separated; 1 (125g/ 5 ounce) can sweetened condensed milk; 1 tablespoon sugar; 1 teaspoon vanilla essence; 30ml (or approx 1 oz) rum
¼ teaspoon nutmeg or cinnamon, ground. Directions: Using a mixer, beat the egg yolks in a large bowl for 5 - 10 minutes; they need to be thick and resemble the colour of butter. A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence. In a separate bowl, beat the egg whites to stiff peaks. Slowly fold the egg whites into the rest of the mixture. Add rum. Stir gently. Serve in cups and garnish with ground nutmeg or cinnamon.
Serves: 6.