This is not really a recipe for eggnog: It’s a recipe for something you can do with eggnog, provided that you want to get as drunk as possible without consuming more than your share of the creamy stuff. I haven’t tried this (I prefer the eggnog to the booze, myself), but for those of you who like to walk on the wild side, here it is, courtesy of my co-worker, Rick Woods, and his father.

Dad’s Eggnog

1 quart eggnog
6 1/2 oz. light or dark rum
3 1/4 oz. Myers dark rum
6 1/2 oz. brandy
1/2 pint vanilla ice cream
freshly grated nutmeg to taste

Mix.

— OR —

1 gallon eggnog
1 fifth of light or dark rum
1/2 fifth of Myers dark rum
1 fifth of brandy
1 qt. vanilla ice cream
Freshly grated nutmeg

Mix.

This article appears in Dec 19-25, 2007.

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Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its...