Pro Chefs Dish on the Perfect Seven-Layer Dip Recipes 7 Fall Cocktail Recipes to Enjoy With Cooler Weather How to Cook Steak in the Oven 10 Refreshing Labor Day Cocktail Recipes to Salute the End of Summer 5 Classic Whiskey Cocktails You Should Know How to Make Editors’ Recommendations Ah, the holidays. Good tidings, ugly sweaters, and eggnog. Boozy, boozy eggnog.GMVozd/Getty ImagesDespite the insanity that nobody really knows where eggnog originated — Was it an Americanized invention of wine, spirits, eggs, and sugar? A thick ale-like beer brewed in Medieval England? — we crave the creamy holiday elixir all season long. If you don’t like eggnog (which, you’re wrong), maybe you just haven’t tried the right recipe.Below, you’ll find a wide variety of fun nog recipes to try out. Some use exotic ingredients, such as Miracle Bar’s Jungle Ball Nog, which contains Pandan paste, while others are simple and to the point ventures that take little more than some pre-made eggnog and a shot of liquor.Try one, try them all. Get nogged.How to Make EggnogWe’re starting off with the basic eggnog recipe. If you want to add booze, here is a list of the best alcohols to mix with eggnog.12 large eggs8 cups whole milk2 cups heavy whipping cream*1.5 cups white granulated sugar.5 tsp salt2.25 tbsp vanilla extract1 tsp nutmeg1 tsp ground cinnamonMethod: In a saucepan, whisk together eggs, sugar, and salt. Slowly add the first 4 cups of milk to cook. Stir over low heat for about 30 minutes (or until the temperature reads 165 degrees Fahrenheit). Do not let the mixture boil. Once the temperature has been reached, transfer to a bowl and stir in the vanilla, spices, and the rest of the milk. Place the bowl in an ice bath and stir until cool. Transfer to the refrigerator until chilled. When ready to serve, beat the whipping cream until soft peaks form. Whisk cream into the rest of the liquid. Garnish with additional nutmeg.Spiked Eggnog RecipesJungle Ball NogJingle Ball Nog/Miracle(Created by Miracle Bar)650 ml peanut butter cognac*750 ml Amontillado sherry1,600 g almond milk1,250 g cream400 g white sugar50 g pandan paste25 g grated nutmeg20 drops orange blossom water15 drops vanilla extract10 drops almond extract20 eggsMethod: Using a hand blender, beat eggs on low until frothy. While blending, slowly add nutmeg and sugar until dissolved. Then add sherry, cognac, almond milk, all extracts, and cream; blend until well- incorporated. Refrigerate overnight and blend again before serving so it’s frothy. Grate fresh nutmeg over the mug before serving.*Peanut Butter Cognac750 ml cognac (check our guide to cognac for tips on picking the best one)60 g creamy peanut butterMethod: Mix 60 grams of creamy peanut butter per 750 milliliters of cognac. Stir well for a least 1 minute. Infuse the mixture for 5 hours at room temperature, then freeze overnight. Strain peanut butter and store at room temperature. The final product should look cloudy.(Almost) Guilt-Free Vegan “Egg-nog”Houston House Nashville(Created by Addison Darrow, Holston House Nashville).5 cup Kentucky straight bourbon (recommended: Old Forester Signature).25 cup cinnamon flavored whiskey (learn to make your own here)1.75 cups unsweetened almond milk4.5 tbsp maple syrup4 tbsp coconut oil2 tsp pomegranate molasses2 tsp apple pectin (optional, for richness and texture)1 tsp vanilla extract12 dashes aromatic bitters (recommended: Fee Brothers Black Walnut)Grated or ground nutmeg (for garnish)Method: Combine all ingredients in medium saucepan over low heat. Stir continuously until contents are mixed together and consistency is smooth. Remove from heat. Strain, if desired; serve hot or let cool and serve neat or over ice. Separation is natural, simply stir before serving. Yields 4 servings. Uncle Dave’s NogAndrew Kist(Created by Pam Wiznitzer, Henry at the Life, New York City)1.5 oz Maker’s Mark Bourbon.5 oz aged rum.25 oz walnut liqueur1.5 oz almond milk.75 oz maple syrup.25 oz pimento dram3 dashes Angostura bittersMethod: Combine all ingredients and shake with ice. Pour into preferred glass, grate fresh cinnamon and nutmeg over the mixture and incorporate in. Garnish with a side of candied walnuts. Sip and snack.Vintage EggnogSandy Potere/EyeEm/Getty Images(Created by Tyson Buhler, Death & Co., New York City) 75 oz Old Grand Dad 114 Bourbon37.5 oz Smith and Cross Rum37.5 oz Blandy’s 5yr Malmsey Madiera37.5 oz Pierre Ferrand Ambre150 oz white sugar100 eggs300 oz whole milk200 oz heavy creamMethod: Working in batches, blend sugar and milk until dissolved. Working in batches, blend eggs and milk on very low speed until incorporated. Combine all ingredients in large cambros (3) and pass back and forth until completely incorporated and consistent. Place into new/clean quart containers or into glass bottles for long-term storage. Age anywhere from 2 weeks to 2 years. Makes 100 servings.Egan’s Holiday Eggnog(Created by Egan’s Irish Whiskey)1.5 oz Egan’s Vintage Grain2 oz heavy cream2 oz whole milk2 tbsp granulated sugar.25 tsp freshly grated nutmeg.25 tsp cinnamon1 large grade AA egg, separatedFreshly grated nutmeg for garnishMethod: Beat the egg white and sugar in a bowl on medium speed until the sugar completely dissolves and the mixture thickens. Reduce speed and add the egg yolk, then the cinnamon and nutmeg. Add the milk, cream, and whiskey. Chill overnight or to serve immediately, shake over ice and strain into a punch cup or coupe glass. Top with freshly grated nutmeg to garnish.Mexican Eggnog(Created by Alex Valencia La Contenta, New York City). 1 oz Tres Agaves Reposado1 oz Coffee Liquor (such as Kahlua).5 oz Giffard Crème de Cacao.75 oz Heavy Cream1 Egg YolkMethod: Add all ingredients in a shaker and dry shake (without ice) thoroughly; then add ice and shake again. Strain into a mug, garnish with nutmeg.Seal of Approval Holiday EggnogLauriPatterson/Getty Images(Created by Goslings Rum)6 oz whiskey4 oz Goslings Black Seal Rum2 oz Amaretto1 pint of heavy cream1 pint of whole milk6 eggs separated.5 cup sugar.25 cup sugarfreshly ground nutmegMethod: Beat the yolks with 1/2 cup sugar until thickened. Beat the whites with 1/4 cup of sugar until standing in soft peaks. Beat the cream until thickened, but not whipped hard. Fold together the yolks and the whites, and then fold in the cream. Add the whiskey, Goslings Black Seal Rum, and Amaretto. Grate on lots of nutmeg. Chill thoroughly. Stir once before serving with more freshly grated nutmeg on top.Spiked Gingerbread Eggnog(Created by Thumbtack Chef Niko Paranomos).5 cup rum3 cups milk (or 2 cups milk, 1 cup heavy cream for a creamier eggnog).5 cup finely ground sugar1 tsp freshly grated nutmeg.5 tsp cinnamon.5 tsp ground ginger.25 tsp allspice.25 tsp ground cloves6 large egg yolks.5 fresh vanilla bean pod, scrapedPinch of saltMethod: Crack whole eggs into a bowl. Using your fingers, grab one egg yolk at a time and slowly pass it from hand to hand, until all of the white has separated. Place egg yolks in a separate bowl and whisk in sugar until the mixture is light yellow and looks creamy. Place the spices, salt & vanilla bean in a large saucepan with the milk and heat in until just simmering. Temper your egg yolks with the hot liquid, by carefully ladling a small amount of the milk into your eggs while whisking. Repeat until the two are combined. Place the mixture back in your large pan on the stove. Bring the mixture to a simmer. Place a candy thermometer in the mixture and turn off the heat when it reaches 160 degrees. Let chill for at least four hours. Mix in the rum when the mixture has chilled and top with cinnamon for. Serves 6.Nog!(Created by Tattersall Distilling)1.5 oz Tattersall Fernet8 oz. EggnogMethod: Combine both ingredients in a shaker. Shake or stir. Serve chilled over ice.Naughty Eggnog(Created by Stillhouse Whiskey)1 part Stillhouse Black Bourbon2 parts eggnogMethod: Serve in rocks glass over ice (stirred well), and garnish with nutmeg and cinnamon stick. Looking for some holiday music, but tired of the same old tunes? Check out our Christmas playlist below.Article originally published on December 10, 2012.