Can be made with or without alcohol. Serves 4.

Delicate recipe where egg whites are beat into a meringue and added at the last minute. Yields 16 servings.

Simple recipe requiring cooking. May be served hot or cold. Makes 10 one cup servings.

Recipe for a thick, creamy eggnog making use of stiffly beaten egg whites. From Captain Ezra Nye House B&B in Massachusetts (USA).

A full, rich recipe passed down from a Grandfather.

Southwestern recipe for egg nog using whole eggs, rum, and brandy.

A basic recipe for eggnog using 12 eggs, making 1 gallon. From Culinary Café.

Made with a dozen eggs, bourbon, dark rum, milk, heavy cream, topped with freshly grated nutmeg.

Made with raw eggs, heavy cream, Frangelico liqueur, and semisweet chocolate.

Made with a whole egg, superfine sugar, salt, vanilla, milk, and nutmeg.

Basic recipe using sweet cream, whole eggs, and powdered sugar.

Eggnog recipe from George Washington's recipe archives.

Simple recipe for one serving. Non-alcoholic.

Needs preparing 24 ours in advance and is made with bourbon, brandy, Tia Maria, 12 eggs, confectioners' sugar, whipping cream, half and half, and grated nutmeg.

An easy, basic recipe using egg yolks, sugar, milk, rum, and whipping cream. Brandy or burbon can be substituted for rum. From Flora's Recipe Hideout.

Short article about the evolution of eggnog and local variations.

Making 24 servings, this recipe uses whipping cream.

Simple recipe made with dark rum, coffee liqueur, dairy eggnog, chocolate ice cream, and coffee-flavored ice cream.

A basic recipe making one gallon; to be prepared one day ahead.

A fast and simple recipe using whole eggs and skim milk.

Rich recipe yielding about 1 3/4 quarts which uses a homemade custard as a base, and is then served with ice cream.

Two recipes, one vegetarian, one vegan, using almond milk.

Uses cream sherry and powdered sugar.

This recipe requires preparing some pudding from a mix, then adding eggs, vanilla extract, peach brandy, whipping cream, and nutmeg.

A full, rich recipe from the New York Times, December 1989. Serves twelve.

Recipe.

Yields one serving.