Oh crikey, I'm not even sure if I like eggnog. You see, in England, we hardly ever have it. To be entirely honest with you, until I started writing this post, I didn't really know what it was. Okay, I knew it had egg in it, perhaps a splash of cognac too, but that was about it. Even thought it might have had something to do with Advocaat, which in a sense, it has, as they're made from similar ingredients.
I found a recipe for a Mexican version of eggnog in Elisabeth Lambert Ortiz's excellent little book, The Festive Food of Mexico: Ponche de Leche y Emas y Cognac. Her recipe will make 4.5 litres of the stuff.
Beat 15 egg yolks with 450g caster sugar in a large bowl until light and lemon coloured. Whisk in 2 litres of milk. Pour the mixture into the top of a double boiler set over hot water and cook. Stir at a very low heat until the mixture is thick enough to coat a spoon. Remove from the heat and stir in a tablespoon of grated orange peel. Whisk in a bottle of cognac (or other brandy). Serve in tots or small punch cups topped with a little grated cinammon, and one or two wafer thin strips of orange peel for decoration. If you're in the mood, you can also put a cinnamon stick into each cup.
Convinced by all this? I'm not entirely sure...