Eggnog, previously known as milk punch or egg milk punch, is a great beverage any time of year. And a delicious vehicle for consuming raw eggs (and milk). Culturally though, it still has a holiday feel.
My 1940’s copy of 300 Ways to Serve Eggs and 1945 Bartender’s Friend have nearly identical recipes. Though 300 Ways with Eggs has a dozen or more variations. These include mixing up the alcohols or substituting some or all of the milk/cream with juices, coffee, or cider. As opposed to single servings, Bartender’s Friend offers a quart-sized base recipe….