Many believe that eggnog is a tradition that was brought to America from Europe. This is partially true. Eggnog is related to various milk and wine punches that had been concocted long ago in the "Old World".
However, in America a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called "grog", so the name eggnog is likely derived from the very descriptive term for this drink, "egg-and-grog", which corrupted to egg'n'grog and soon to eggnog. In the South, we have to add bourbon to everything during the Holidays.
SOUTHERN HOSPITALITY EGGNOG
6 fresh eggs
1/4 c. Jamaican rum
1 pt. whiskey or cognac brandy
1 pt. chilled cream
3/4 c. sugar (Dixie Crystal, if you can find it)
Half and half milk
Beat egg whites until stiff, but not dry. Gradually add sugar, beating continuously. In a separate bowl, beat egg yolks until thick and lemon colored. Add whiskey and rum very slowly. Fold in beaten egg whites with sugar added. Whip the chilled cream and fold very gently into the mixture. Small amounts of half and half milk may be added if the mixture is too thick for personal preference. Sprinkle nutmeg on top before serving. Chill and enjoy.
GUARANTEED TO GIVE YOU VISIONS OF SUGARPLUMS, OR SOMETHING LIKE THAT!!!!