It's two days until Christmas and quite frankly, there is still time for you to make another eggnog. You owe it to yourself, because it's been a rotten year. The previous recipe is a smooth, easily drinkable version that is higher in alcohol than cream. The recipe for today is totally different in both taste and creaminess. This is the nog that Alice's mother makes every Christmas Eve and it's always excellent. Thick and rich, this is one to savor slowly, with cookies if possible.

(borrowed from this blog -- click for recipes using egg nog)

Follow up:

According to Mrs. Jackrabbit Sr., this recipe is a variant of the New York Times Cookbook recipe and makes nog for 20. Unlike most recipes that claim they serve 20, this really does because it is so thick and rich, only those with no regard at all for their arteries would dare return for seconds.

• Separate 6 eggs
• Add 1/2 cup sugar to yolks and whip until thick.
• Slowly add 1 cup bourbon while mixing, then chill for several hours.
• Get yourself a drink, sit by the fire and read your Christmas cards!
• Add 1/2 tsp salt to the egg whites and whip until stiff.
• In a separate bowl, whip 3 cups cream (whipping, heavy, light, or half and half) until stiff**
• Fold cream into yolk mixture, then fold that into the whites.
• Chill for an hour, sprinkle with nutmeg, serve.

** Lighter creams will froth but not remain aerated for long. The finished nog will be thicker as you move from half and half to whipping cream. I suggest you start with half and half for your first try and see if that is thick enough. You can always try a different cream in another batch. The nog will be thinner the second day, so keep that in mind.

En Guete!