The difference between the two varieties is that “old fashioned” eggnog is creamier and more strongly spiced than “classic,” Darigold spokesperson Erin Byrne said. “Classic” eggnog has 6% butterfat and is spiced with nutmeg, whereas “old fashioned” eggnog has 7% butterfat and is spiced with nutmeg, cinnamon and ginger.

Origins. While no one knows who invented eggnog, most historians and foodies generally agree eggnog originated in medieval Britain. The upper classes were the only ones to have access to the milk, sherry, and eggs required to make the first version of eggnog, so it began as an exclusive beverage.

Eggnog might be the closest you'll come to drinking melted custard. Think sweet and creamy and very rich - a small punch cup full is usually plenty. Eggnog has such a traditional Christmas flavor that it's also used to make holiday recipes like eggnog biscotti, eggnog fudge and eggnog fruit fluff.

(What's the difference between eggnog and Holiday Nog? Eggnog must have a minimum 6 percent butterfat and a minimum 1 percent egg yolk by weight; Holiday Nog, which Spangler called a flavored milk product, has 2 percent butterfat and less than 1 percent egg yolk by weight.)

Both homemade and commercial eggnogs are made in alcohol-free versions and recipes in which alcoholic beverages, generally brown, aged spirits such as bourbon, brandy or rum are added during preparation or directly to the cup after the nog is poured.

Is it alcoholic? Sometimes. Early eggnog dating back to Medieval Europe included a distilled liquor, milk, egg, and spices, and the beverage jumped across the pond with the colonization of America. “A lot of what people consumed in England and Colonial America contained alcohol,” Opie told Eater.

Traditional eggnog today is made up of a mixture of milk, cream, sugar, eggs (both yolks and whipped egg whites), and rum, bourbon, or brandy. They can also call for warm spices (like cinnamon and nutmeg), along with vanilla extract. It's a classic Christmas drink that's creamy, sweet, and typically served chilled.

egg·​nog ˈeg-ˌnäg. ˈāg- : a drink consisting of eggs beaten with sugar, milk or cream, and often alcoholic liquor.

Eggnog (/ˈɛɡˌnɒɡ/), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name).

Only available through the holidays, Ronnybrook's farm-fresh, rich and frothy nog is simply superb. This farm-fresh eggnog from Ancramdale, New York-based Ronnybrook Farm is only available during the holiday season, and it's so good, you'll want to stock up now before it's too late.

12 Types Of Eggnog

• Old-Fashioned Eggnog. The old-fashioned eggnog is made with raw eggs, milk, cream, bourbon, and sugar.
• Traditional Rum Eggnog. Rum adds a sweet touch to the egg-y drink.
• Brandy Eggnog.
• Bourbon Eggnog.
• Rompope.
• Vegan Eggnog.
• Coquito.
• Gingerbread Eggnog.

Classic eggnog recipes call for raw eggs. “Eggnog made with raw, unpasteurized eggs can contain salmonella, a leading cause of food poisoning,” says James E. Rogers, PhD, director of food safety research and testing at Consumer Reports.

Bottom line: Eggnog and egg white cocktails made with pasteurized eggs are safest, but alcohol can prevent the growth of bad bacteria like Salmonella. So you can safely sip your eggnog this holiday season, knowing the only reason you might regret it the next day is because you had one glass too many.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

Plus, don't forget, eggnog also typically contains alcohol as a key ingredient, making it a definite no-no for expecting women and anyone under the legal drinking age. The good news is almost all of the eggnog sold in stores is pasteurized, which kills the potentially dangerous bacteria.

It is believed that eggnog began in Europe. As early as the 13th century, medieval monks in Britain were known to drink "posset," a warm ale punch with eggs and figs. Over time, this likely merged with the various milk and wine punches often served at social gatherings.