<p><strong> <a href="/images/old/6a00e5537d966288330148c6817040970c-800wi.jpg" rel="lightbox" style="display: inline;"><img alt="Eggnog drinks" class="asset  asset-image at-xid-6a00e5537d966288330148c6817040970c" src="/images/old/6a00e5537d966288330148c6817040970c-500wi.jpg" style="width: 470px;" title="Eggnog drinks" /></a> <br /><br />Homemade Eggnog</strong><br /><br />4 cups milk<br />5 whole cloves<br />1/2 teaspoon vanilla extract<br />1 teaspoon ground cinnamon<br />12 egg yolks<br />1 1/2 cups sugar<br />2 1/2 cups light rum<br />4 cups light cream<br />2 tsp vanilla extract<br />1/2 tsp ground nutmeg<br /><br />Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes, then gently bring milk mixture to a simmer. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy, then whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Keep over medium heat, stirring constantly until thick (about 2 minutes). Do not allow mixture to boil. Remove cloves and let mixture cool. Stir in rum, cream, 2 teaspoons of vanilla, and nutmeg. Refrigerate until cold before serving.&#0160; </p>  <!--more-->  <strong><br />Tom &amp; Jerry</strong> <p><br />The batter made in this recipe will work for 24 of your closest friends.<br /><br />12 eggs<br />1 gallon milk<br />1 cup confectioners sugar<br />1 bottle brandy<br />1 bottle dark rum<br />1 pinch ground nutmeg<br />1 pinch ground allspice<br />1 pinch ground cloves<br /><br />Separate the eggs into two bowls. Beat the whites until stiff and frothy. Combine the sugar and the yolks then add the brandy -- 4 oz at a time, until the yolks are light and thin (add the pinches of spices along the way). Fold the egg whites into the yolk mixture and refrigerate.&#0160;<br /><br />Heat the milk in a large pot, but be careful not to boil. In each serving mug (you can fill about 2 dozen), put one teaspoon of the egg mixture, then stir in 1 oz brandy, 1 oz rum, and top with hot milk. Stir until foamy.<br /><br /><strong>Wassail Punch</strong><br /><br />6 cups apple cider&#0160;<br />1 cup orange juice<br />4 cinnamon sticks (extras for garnish)<br />6-8 whole star anise<br />1 Tablespoon sugar<br />1 Tsp bitters<br />Pinch of allspice<br />2 oz Lemon juice<br />1 cup Bourbon<br /><br />In a large pot, combine all ingredients and heat to a simmer. Reduce heat and allow to simmer for a few hours (you can transfer to a crock pot, if you prefer). Serve hot; spike with bourbon/whiskey, if desired. Garnish with cinnamon sticks and star anise.<br /><br /><strong>Mulled Wine</strong><br /><br />2 bottles dry red wine&#0160;<br />4 oz Port or brandy<br />12 whole cloves<br />3 cinnamon sticks (more for garnish)<br />zest and juice of one large orange<br />6 whole black peppercorns<br />Ground nutmeg<br /><br />Combine all of the above in a large pot and bring to a simmer, do not allow a full boil. Heat for 30 minutes and transfer to a punch bowl, straining. The strained liquid can also be reserved in a crockpot.&#0160;<br /><br /><strong>Spiked Hot Chocolate</strong><br /><br />5 oz Hot cocoa<br />1 oz Dark rum<br />1/2 Tsp superfine sugar (adjust to taste)<br /><br />Pour hot cocoa into a mug and add rum and sugar to taste, stir and top with whipped cream as desired.</p> <p>via <a href="http://www.thespir.it/articles/top-five-holiday-classics/" target="_blank">the spir.it</a></p> 