Eggnog

Eggnog - warms you up on a cold day - not that we have many in Arizona but it has gone down to 45f  and Up north in Flagstaff they had 18" of snow!!! So you see, Arizona is not all sun and cactus!

I got some interesting information by Nanna Rognvaldardottir on an article taken from Whatscookingamerica.net. She explains that Eggnog literally means eggs inside a small cup. It is used as a toast to ones health.  Eggnog, however, is first mentioned in the early nineteenth century but seems to have been popular on both sides of the Atlantic at that time.
If anyone knows more about the origin of this drink please let me know!
The recipe for eggnog (eggs beaten with sugar, milk or cream, and some kind of spirit) has traveled well, adapting to local tastes wherever it has landed.
Eggnog goes by the name coquito in Puerto Rico, where, not surprisingly, rum is the liquor of choice (as it is these days for many eggnog lovers in the U.S.). There the drink has the added appeal of being made with fresh coconut juice or coconut milk.
Mexican eggnog, known as rompope, was created in the convent of Santa Clara in the state of Puebla. The basic recipe is augmented with a heavy dose of Mexican cinnamon and rum or grain alcohol, and the resulting drink is sipped as a liqueur.
In Peru, holidays are celebrated with a biblia con pisco, an eggnog made with the Peruvian pomace brandy called pisco.

The Germans make a eggnog or rather egg soup with beer (Biersuppe).

Ingredients
2 small eggs - as fresh as possible
60g sugar
Pinch of freshly grated nutmeg
2 drops vanilla
200ml double cream
150ml milk
100ml dark rum

Method
In a medium bowl, beat the eggs until very frothy Don’t skimp here!
Add the sugar while beating vigorously, then sprinkle in the nutmeg and vanilla, beating all the time.
Pour in the cream, slowly, followed by the milk. Beat some more and then add the rum.