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

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

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

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

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

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

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

Yields one serving.

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.

Simple recipe for one serving. Non-alcoholic.

Making 24 servings, this recipe uses whipping cream.

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

Uses cream sherry and powdered sugar.

A full, rich recipe passed down from a Grandfather.

Eggnog recipe from George Washington's recipe archives.

Short article about the evolution of eggnog and local variations.

Recipe.

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