Drinking eggnog is a lot like talking to a good friend that has moved away. Even though you haven’t chatted for close to a year, it feels like nothing has changed. The familiar voice adds a sense of nostalgia to the conversation as the memories of moments past come rolling back with each burst of laughter or “remember when” sentence starter.

The creamy, note-worthy taste of eggnog, even though it can’t speak to us, does a lot of the same for people across the country and world. With just its presence in the grocery store, the holidays are made official, and having that first sip of the traditional treat — for those who are fans — can cause an urge to get a bigger glass.

Though now out of date, the original style of eggnog was believed to have come from Europe in the form of a wine and milk concoction. But because wine was so expensive, early American colonists opted to substitute rum, instead, because of its cheap price tag (it probably tasted better too).

Rum, which was commonly called “grog,” rounded out the very literal translation of the holiday staple as egg’n’grog, which morphed into eggnog over the years.

Another tale of how eggnog got its name and recognition comes from Nanna Rognvaldsdottir, an Icelandic food expert who explained “noggin” was a Middle English phrase used to describe a small wooden carved mug that alcohol was served in, usually an egg and cognac mixture.

Either way, eggnog has earned its way into the hearts of many Americans after the first batch was made in 1607 and consumed in Jamestown. Since then, numerous recipes have been favored for the holidays. You too, can wow your guests at home.

Want to try your hand at making a personal batch of eggnog? What about making a fun punch cocktail for a party? Did you know that eggnog can be used to make some of the creamiest sweet treats throughout the winter?

Try these recipes for your next holiday get-together and the final products are sure to please the masses.

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Traditional Eggnog Recipe

12 eggs (separated)

6 cups milk

2 cups heavy cream

1-½ cups sugar

2 teaspoons ground nutmeg

Using a mixer and a large bowl, beat the egg yolks and sugar together for 10 minutes. Chill for an hour. Stir milk into the chilled yolk mixture. Stir in 1-1/2 teaspoons of nutmeg. In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks. In another bowl, beat the egg whites until stiff peaks form. Gently fold the cream into the egg mixture, After ladling into cups, garnish with the remainder of the ground nutmeg. Serves 8.

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Melt-In-Your-Mouth-Eggnog-Pound-Cake

2 sticks of butter

½ cup vegetable shortening

5 large eggs

3 cups of granulated sugar

1 small can evaporated milk

3 cups cake flour

1 teaspoon each vanilla, coconut, almond, lemon, butternut and rum flavorings

Cream butter and shortening with sugar. Add eggs one at a time. Combine with other ingredients and mix well. Bake at 275 degrees in a greased Bundt or tube pan for 1 hour and 45 minutes. Good while hot or it may be frosted.

Frosting Option

1 cup sugar

½ cup water

½ teaspoon of all flavorings used in cake

Mix all ingredients and pour over cake while it’s still warm.

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Baltimore Eggnog (Party Punch)

12 egg yolks (separated)

2 cups sugar

1 pint brandy

½ pint light rum

½ pint peach brandy

3 pints milk

1 pint heavy cream

1 tablespoon nutmeg

Beat egg yolks and sugar well. Slowly add brandy, rum, peach brandy, milk and cream all while stirring. Chill one hour or until ready to serve. Whip egg whites until stiff and fluffy. Fold into the eggnog mixture. Garnish with nutmeg and cinnamon. Serve in a punch bowl.

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Eggnog Martini

1 ounce eggnog

1 ounce amaretto

1 ounce vodka

Combine with ice and shake well in a shaker. Strain and serve.