| Boiled Custard Eggnog: Can be made with or without alcohol. Serves 4. |
| Brandy Eggnog: Delicate recipe where egg whites are beat into a meringue and added at the last minute. Yields 16 servings. |
| Cooked Eggnog: Simple recipe requiring cooking. May be served hot or cold. Makes 10 one cup servings. |
| Creamy, Rich Eggnog: Recipe for a thick, creamy eggnog making use of stiffly beaten egg whites. From Captain Ezra Nye House B&B in Massachusetts (USA). |
| Cyril K. Collins Eggnog Recipe: A full, rich recipe passed down from a Grandfather. |
| Egg Nog from Grandma's Cookbook: Southwestern recipe for egg nog using whole eggs, rum, and brandy. |
| Eggnog: A basic recipe for eggnog using 12 eggs, making 1 gallon. From Culinary Café. |
| Eggnog Recipe: Eggnog recipe from George Washington's recipe archives. |
| Eggnoggin Plus: Simple recipe for one serving. Non-alcoholic. |
| History of eggnog from What's Cooking America.: Short article about the evolution of eggnog and local variations. |
| Holiday Eggnog: Making 24 servings, this recipe uses whipping cream. |
| Judy Hallman's Favorite Recipes: A basic recipe making one gallon; to be prepared one day ahead. |
| Low Calorie Eggnog: A fast and simple recipe using whole eggs and skim milk. |
| New Wave Eggnog: Rich recipe yielding about 1 3/4 quarts which uses a homemade custard as a base, and is then served with ice cream. |
| Sherry Egg Nog: Uses cream sherry and powdered sugar. |
| The Very Best Eggnog, Ever: A full, rich recipe from the New York Times, December 1989. Serves twelve. |
| Vegan Eggnog: Recipe. |
| Whiskey Eggnog: Yields one serving. |
Classical
