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"      The way I remember eggnog isn&amp;#039;t terribly appetizing. It seems to me like a drink that should be connected to precious and nostalgic pre-Christmas memories, scented with pine and nutmeg and dusted with snow. Personally, half-and-half whipped with eggs and cinnamon doesn&amp;#039;t sound romantic, but it may have something to do with the nog of my childhood. My memories of the drink are connected mostly to my grandmother, who smoked Virginia Slims and spiked her morning coffee with Baileys while listening to AM radio. Every year, before Thanksgiving leftovers had been cleared from the refrigerator, she would stock up on store-bought eggnog. It came in red, milk-carton quarts (because who in his right mind would drink more than a quart at a time?) and poured in thick, yellow glugs, gumming up around the spout. There were no teacup-size servings or special-occasion toasts \u2014 only very large mugs, cold and syrupy sweet. For a kid who didn&amp;#039;t even love milk, eggnog was nothing short of panic-inducing. With that childhood aversion firmly in place, I had avoided most dairy-laden drinks, until last year, when I relented for a Tom and Jerry. Admittedly, I was already slightly sozzled and in the company of some incredible bartenders celebrating the life of legendary barman Jerry Thomas, so who was I to turn down fluffy, rum-laced eggs and milk? To clarify, a Tom and Jerry is lighter than eggnog but contains similar ingredients and involves a more complex preparation. But it nevertheless reopened my mind to the entire category of egg drinks, from flips to other cocktails made with whites, yolks, and all. If you spend enough time consuming enough different drinks, as I do, it seems ignorant to shun an entire category of them, especially now that the drinking world has restored old-fashioned concoctions to their former glory. Which just goes to show how much some yellow nog and the smell of Virginia Slims can stunt one&amp;#039;s development. I&amp;#039;m still not keen on the idea of sipping straight cream for the sake of Christmas spirit (though somehow chocolate pie and butter-soaked mashed potatoes seem totally acceptable), but this slightly tiki-influenced recipe from Adam Schuman of Fatty &amp;#039;Cue in New York City is a nice balance between gluttonous and digestible \u2014 and also pretty effing delicious.  Spiced Coconut Eggnog Adam Schuman, Fatty &amp;#039;Cue, New York City \u2022 10 egg yolks  \u2022 3 cups coconut milk  \u2022 2 cups heavy cream  \u2022 3 oz palm sugar  \u2022 2 oz water  \u2022 2 tsp vanilla extract \u2022 3 oz dark rum (Cruzan Black Strap)  \u2022 2 oz Wray &amp;amp;amp; Nephew (overproof rum)_  \u2022 1/2 tsp Allspice Dram \u2022 1 tsp salt  \u2022 nutmeg to taste  \u2022 toasted cardamom powder to taste 1. In a saucepan, heat palm sugar and water to dissolve sugar. 2. Once dissolved, add half of the coconut milk and heavy cream and bring mixture to a simmer but not a boil. 3. In a clean mixing bowl, beat egg yolks with vanilla extract. Add remaining coconut milk and heavy cream. 4. Once simmered mixture has cooled to warm, temper (slowly add while whisking) into the other egg, sugar, and coconut/heavy cream mixture. 5. Put mixture back on low heat and whisk continuously until mixture thickens but does NOT cook. Heat until the mixture is thick enough to coat a spoon. 6. Strain mixture and allow to cool. 7. Stir in rums and Allspice Dram. 8. Just before serving, add salt, nutmeg, and toasted cardamom powder. PLUS: The New Rules of Holiday Drinking &amp;amp;gt;&amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/drinks/a12054/spiced-eggnog-recipe-121411/>