SOUTHERNERS LOVE A GOOD HOT TODDY AS MUCH AS anybody when the temperature drops, and this nog I
was once served in a stately Virginia home near Danville, while on the farm to inspect a new litter of beagles (my canine of choice for the past forty years), left a glowing impression. All I kept wondering was what the drink’s English ancestor must have tasted like made with ale (nog) and probably some form of brandy. To reap the full flavor benefits of this drink, don’t serve the nog too hot.

Makes about 1 1⁄2 quarts

INGREDIENTS

• 2 cups whole milk
• 2 cups half-and-half
• 1 cup apple cider
• 2 large eggs
• 1/2 cup sugar
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/2 cup bourbon
• Ground cinnamon for garnish

INSTRUCTIONS

1. In a large enameled pot, whisk together the milk, half-and-half, cider, eggs, sugar, nutmeg, and allspice over moderate heat until well blended.
2. Reduce the heat to low and cook the mixture until it thickens, about 15 minutes, whisking from time to time.
3. Add the bourbon to the mixture.
4. Whisk the mixture for an additional 1 minute.
5. Serve the eggnog in punch cups or heavy Old-Fashioned glasses.
6. Sprinkle each serving with ground cinnamon.
7. Enjoy your delicious homemade eggnog!