Between office parties, cookie swaps and other holiday get-togethers, you've surely seen lots of Eggnog lately.
But the sad fact is that it probably came from a carton. And we think that's a terrible shame.
When it's homemade, the rich, creamy wintertime favorite has so much more flavor and depth than the store-bought variety. So we're encouraging everybody to whip up a batch this year.
Read on for five of our favorite Eggnog (and Eggnog-like) recipes. Cheers!
When we asked Washington, D.C., bartender Derek Brown for his Eggnog tips, he told us he swears by this rum-and-cognac formula, which he adapted from a 1945 issue of Gourmet.View recipe: Baltimore Eggnog
Yes, Virginia, there is an Uncle Angelo. In fact, he's a relative of mixological legend and Liquor.com advisor Dale DeGroff, and the secret to his delicious recipe is a bit of spiced rum. It gives the drink a little extra cinnamon-nutmeg-clove kick.View recipe: Uncle Angelo's Eggnog
Adding a whole new flavor to a widely beloved drink is risky territory for a bartender. But expert mixologist Tony Abou-Ganim did just that with this cocktail, and the subtle sweetness of pumpkin works perfectly in the unique result.View recipe: Pumpkin Nog
This delicious, historic beverage was created in the 1820s, and even cocktail historian and Liquor.com advisor David Wondrich isn't sure why it's not more popular today. Essentially a warm cousin of Eggnog, it mixes an airy egg-and-sugar batter with cognac, rum and hot milk.View recipe: Tom & Jerry
If raw eggs in a drink aren't your thing, try this decadent classic. It has the same creamy texture and cognac kick as Eggnog, but without the whites and yolks. A shot of dark crème de cacao and freshly grated nutmeg finish the drink.View recipe: Brandy Alexander
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