The eggnog recipe two posts below is a sure-fire way to get outstanding nog. Here in Des Moines, it's customary for me to tweek classic eggnog to fit my tastes, so I'm going to offer some provisos:
a) use the half-and-half, or at the very least only use whole milk
b) eggnog should never be made with rum, always use whiskey
c) I like to throw in about 1/4 cup of both creme de menthe and creme de cocao; not only will it make your eggnog taste like an after-dinner mint, the extra liqueurs will reduce the risk of any food-borne illness brought on from consuming raw eggs.
Merry Christmas Folks!
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