Have you got an eggnog recipe you would care to divulge?

PEPPERMINT EGG NOG

1 1/2 cup milk

3 eggs

1 tbsp sugar

1 tsp vanilla extract

1 tsp peppermint extract

a pinch of nutmeg

Combine ingredients until egg yolks are not floating and are well mixed in.

well i guess its like an egg nog just latin style

its called coquito (how we puertoricans call it)

1/2 liter water

15 oz cream of coconut

12 oz evaporated milk

14 oz condensed milk

4 egg yolks

2 - 3 cinnamon sticks

1 liter white rum

Boil the cinnamon sticks in the water. Take the sticks out when the water is yellow and has the smell and taste of cinnamon.

Add the evaporated milk, condensed milk and egg yolks and cook at low temperature. While it's cooking stir to avoid it sticking to the bottom of the pot.

When it is boiling for a few minutes, add the cream of coconut and rum. Stir well and take off the burner.

Let it cool and it will be ready.

Keep it in the refrigerator and it will last for a very long time.

=) enjoy

Instead of egg nog, I would try a milk punch. They're just as yummy, but you don't have to worry about salmonella since they don't use eggs.

A couple to try:

Plantation milk punch:

3/4 cup half-and-half or light cream

2 teaspoons confectioners' sugar

1/4 teaspoon vanilla extract

3 tablespoons brandy

1 pinch nutmeg (for garnish)

In a blender or cocktail shaker, combine half-and-half, sugar, vanilla, and brandy Blend or shake vigorously.

Pour into a glass packed with crushed ice.

Sprinkle with nutmeg (if desired).

Virginia's Milk Punch:

ice

3 ounces bourbon or brandy

4 tablespoons sugar

2 teaspoons vanilla extract

1 dash almond extract

milk

Fill blender 2/3 full of ice.

Pour in 3 jiggers of bourbon or brandy.

Add 4 Tablespoons of sugar.

Add 2 teaspoons vanilla and a splash of almond.

Fill with milk until about 4/5 full.

(Leave enough room at top so it won't overflow.).

Blend until a smooth creamy consistency.

Pour into cups and enjoy!

Cappuccino Eggnog

Prep: 20 minutes

Chill: 4 to 24 hours

Ingredients

4 egg yolks, slightly beaten

2 cups milk

1/3 cup sugar

1 Tbsp. instant espresso powder or 4 tsp. instant coffee crystals

1/4 cup light rum or milk

1 tsp. vanilla

1 cup whipping cream

2 Tbsp. sugar

Orange peel curls (optional)

Directions

1. In a heavy large saucepn, combine the egg yolks, milk, the 1/3 cup sugar, and the espresso powder or coffee crystals. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Cool quickly by placing saucepan in a sink or bowl of ice water and stirring for 1 to 2 minutes. Stir in the 1/4 cup rum or milk and the vanilla. Cover surface with plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.

2. At serving time, in a chilled medium mixing bowl, combine whipping cream and the 2 tablespoons sugar; beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. Serve at once. If desired, garnish each serving with orange peel curls. Makes 8 servings.

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HOLIDAY EGGNOG

2 large eggs

1 1/2 cups sugar

1/2 teaspoon salt

2 quarts milk

2 tablespoons vanilla extract

2 cups heavy whipping cream

ground nutmeg

In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about 3 hours.