You can add some pumpkin spice to it instead of just nutmeg or cinnamon. Or just vanilla, no spice for sugar cookie taste.

Maker’s Mark Eggnog."
.Ingredients:
1 liter Maker’s Mark
1 quart milk
1 quart heavy cream
2 dozen eggs
1 1/2 cups sugar
nutmeg for garnish

Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Beat yolks and Maker’s Mark together, add whites. Beat cream. Add cream and milk to mixture. Add nutmeg to taste and garnish each cup with nutmeg. Makes 2 1/2 gallons.

Nope … I haven’t made this, But how could it NOT be good with these ingredients [?]
Merry Christmas

This is known as George Washington’s Egg Nog around here:

1 qt cream
1 qt milk
1 dozen eggs
1 dozen Tbsp. sugar
1 pint brandy
1/2 pint rye whiskey
1/4 pint Jamaican Rum
1/4 pint sherry

Mix liquor.

Separate egg whites and yolks.

Beat egg yolks; beat in the sugar.

Add liquor mixture, drop by drop, while slowly beating.

Add milk and cream, and continue beating.

Beat egg whites until stiff.

Fold egg whites into mixture.

Chill. Taste frequently.[:D]

Just seen this article.. Has a couple recipes: http://www.thestarpress.com/apps/pbcs.dll/article?AID=/20071213/LIFESTYLE/712130301

This is Alton Brown’s recipe from Good Eats I have tried it and it is pretty good.

Difficulty: Easy
Prep Time: 15 minutes
Yield: 6 to 7 cups
User Rating:

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook’s Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.