I never make or drink eggnog. Something about "raw eggs", but here is a site with some eggnog recipes as well as the one posted on Martha's website. Ann. Eggnog Serves 26 This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving. 12 eggs, separated 1 1/2 cups superfine sugar 1 quart whole milk 1 1/2 quarts heavy cream 3 cups bourbon 1/2 cup dark rum 2 cups cognac Freshly grated nutmeg In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Photograph by: Todd Atkinson Magazine Subscriptions : Catalog Requests : About MSO : Career Opportunities : Investor Relations : Privacy Policy Terms of Use : Affiliate Program : Sponsors Index Here is a link that might be useful: Eggnog

Sorry about the link. I was trying to cheat since I was onthe laptop that didn't have the recipe saved. Golden eggnog loaf From the Sun Sentinel Golden eggnog loaf is similar to pound cake and is delicious served on its own or topped with ice cream. (Larry Crowe, AP / December 16, 2010) 2 1/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon nutmeg 3/4 cup eggnog 2 teaspoons vanilla extract 3/4 cup unsalted butter, room temperature 1 cup sugar 2 large eggs Heat the oven to 350 degrees. Coat a 9-by-5-inch loaf pan with baking spray or cooking spray and flour. In a medium bowl, combine the flour, baking powder, salt, cinnamon, ginger and nutmeg. Whisk until blended and set aside. In a measuring cup, stir together the eggnog and vanilla. Set aside. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in half the flour mixture followed by half of the eggnog mixture. Beat in the remaining flour, follow by the remaining eggnog. Transfer the batter to the prepared pan. Bake for 45 to 55 minutes, or until the top is browned and a skewer inserted at the center comes out clean. Remove the cake from the pan and let cool on a wire rack. Serves 12. Per serving: 268 calories, 45% calories from fat, 14 g fat, 8 g saturated fat, 76 mg cholesterol, 34 g carbohydrates, 4 g protein, 101 mg sodium, 0 g fiber

I would recommend using liqueurs instead of extracts. You can also find many varieties of dark rum that are very good for flavoring and much better than rum extract. There is eggnog liqueur and also Eierlikoer (egg liqueur) available from Germany and Austria. I've only had the Austrian version, but it has a nice custard-like flavor. I make my own vanilla flavoring with vanilla beans and vodka and therefore do not buy any extracts. I agree that they have an off flavor and there are always better substitutes. Lars

Here is a recipe I copied from a local TV channel recently. I haven't tried it yet. I copied the recipe because DH brought home some eggnog, but our family just doesn't care for it. When I saw the recipe I thought I would use it in this, but the eggnog spoiled before I could give it a try. Eggnog Pie 1 cup sugar 1/4 cup all purpose flour 2 cups egg nog 3 eggs, beaten 1 teaspoon vanilla 1/4 cup unsalted butter, melted and cooled slightly Ground Nutmeg 1 9" unbaked pie crust Mix the sugar and flour together in mixing bowl. Beat in the egg nog, eggs and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust. Sprinkle very lightly with nutmeg. Bake 350 degrees for 35 to 40 min or until custard is set. ENJOY!