Thick, cold, and unmistakably festive. Eggnog is equal parts cocktail and dessert—eggs, cream, sugar, and spirits, shaken or stirred until smooth and poured over ice. It’s rich, yes—but that’s the point. This isn’t a drink you sip year-round. It shows up once a year, makes everything feel like a party, and disappears before anyone has time to get sick of it.

It’s been passed around in cut-crystal punch bowls since the 1700s, but for most of us, it’s more mid-century: holiday office parties, vintage bar carts, and yes—the moose mug. You can batch it, age it, or shake it fresh. Just don’t water it down. Eggnog is about indulging.

Recipe

• 1½ oz bourbon (or split bourbon/rum)
  
  

• ½ oz simple syrup
  
  

• 1 oz whole milk
  
  

• 1 oz heavy cream
  
  

• 1 egg yolk (or whole egg for a lighter version)
  
  

Dry shake first (no ice), then add ice and shake again. Strain into a rocks glass and garnish with grated nutmeg.

A note: Eggnog traces back to 17th-century England, but the American version took off with the addition of rum, whiskey, and punchbowl ambition. George Washington famously served his with rye, rum, and sherry. Aged versions mellow over time; fresh is faster, colder, and still delivers.