The American classic. The recipe may be different from household to household - cooked eggs or raw, spiked or tee-total, bourbon or rum - but the presence of this creamy, sweet, ever so delicious tipple is guaranteed.
6 Eggs, 400ml double cream, grated nutmeg, 150g sugar, 350ml bourbon or rum
For a cooked eggnog that's safe for kids and expectant mums, you'll need to beat your eggs into your cream until its smooth and creamy. Stir in your sugar and nutmeg. Heat gently in a heavy saucepan, stirring regularly until its thick enough to coat the spoon. Leave to cool and stir in any booze of choice before serving garnished with more nutmeg.