I have not seen much eggnog in the Hamptons this season, although it is probably the closest we come to a Christmas drink in this country. Eggnog is not usually made from scratch anymore—except by eggnostics, believers in the supreme eggnog.
For anyone with great eggspectations, you’ve got to beat egg whites and create a rich, fluffy, alcoholic and spicy drink scented with fresh nutmeg. Packaged eggnog tends to be thick, gluey and sweet, without the subtle flavors its ingredients ought to offer.
The origins go back to European milk and wine punches; Colonial Americans came up with the shrewd (and no doubt more economical) idea of substituting rum for wine. George Washington not only bequeathed us freedom and independence, but also an eggnog recipe incorporating rum, sherry and rye whisky—a high-octane combination. The father of our country, I’m glad to say, was a leader when it came to epicurean pleasures.
Other sorts of punches can be great fun to prepare and a welcoming drink for Christmas open houses. Beware however of weird combinations, and definitely steer clear of things like Jell-O, peppermint candy, ginger ale and canned fruits. I’d advise avoiding anything pre-made or packaged. Use fresh citrus (delicious with rum) or other fruits, real sugar, maple syrup, or honey, and whole food flavorings like fresh minced ginger.