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December 11, 1999
Web posted at: 9:24 a.m. EST (1424 GMT)

From "Christmas 101: Celebrate the Holiday Season from Christmas to New Year's" (Broadway Books)
By Rick Rodgers

Makes about 16 servings

Ingredients:

• 4 cups half-and-half or milk
• 1 1/2 cups sugar
• 12 large egg yolks
• 1/2 cup dark rum
• 1/2 cup brandy
• 1/4 cup bourbon
• 2 cups heavy cream
• 1 pint high-quality vanilla ice cream
• Freshly grated nutmeg, for serving

In a medium saucepan over medium heat, stir the half-and-half with the sugar until the sugar dissolves and the mixture is hot. In a medium bowl, whisk the egg yolks. Gradually whisk in some of the hot mixture. Return to the saucepan and cook over low heat, stirring constantly, until the mixture is thick enough to coat a spoon (a thermometer will read 180 degrees Farenheit), about three minutes. Strain into another medium bowl. Cool completely. Whisk in the rum, brandy, and bourbon. Cover and refrigerate until well chilled, at least four hours.

In a chilled medium bowl, beat the heavy cream just until stiff. Fold into the chilled custard. Pour into a punch bowl and add the ice cream. Grate the nutmeg over the eggnog, and serve chilled.

Non-Alcoholic Variation:

Substitute apple juice for the alcohol in the recipe.

"Whenever I have the opportunity to make punch that can be alcoholic and non-alcoholic I do, for example with eggnog. I would make one traditional eggnog with booze - and I lean pretty heavily toward the amaretto one now, because it's so unusual and so delicious. And I substitute the booze in the second one with apple juice." -- Rick Rodgers

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