5 Eggnog Recipes to Drink (and Eat)

Eben Freeman's foamy interpretation of eggnog—infused with the sweet, caramelly flavors of sticky toffee pudding, a British favorite—is halfway between a drink and a dessert. "It's thick enough to eat with a spoon," he says.

Jack McGarry combines raisiny Pedro Ximénez sherry and vanilla-inflected whiskey to create this Irish take on eggnog.

Carla Hall flavors her Southern buttermilk pie with rum and lots of nutmeg, which evoke the flavors of eggnog.

George Mahaffey’s eggnog recipe, scented with freshly grated nutmeg, only takes two steps to make, and can be refrigerated overnight in case you have leftovers (just make sure to give it a stir before you serve).

"It may seem like a bit of a nuisance to make such a labor-intensive drink," says John Gertsen of this classic 19th-century eggnog. "But at the end of a long shift there's nothing better than a nice, hot Tom & Jerry."