A few years ago I found a recipe for eggnog in a ski magazine. It calls for milk, cream, eggs and a lot of alcohol. Like a whole lot. So much so that it was
nearly impossible for me to drink, no joke. Here are the original directions:
We went with smaller bottles of the alcohol because we knew we wouldn't use the extra if we went bigger. We had to use a huge punch bowl to mix because it was the only thing we had that size. We also stored it in one of those containers that has a spicket at the bottom and it was fantastic except for the fact that it was gone days before Christmas even arrived. Next year we're going to triple the recipe it was such a hit. I'm not sure how it would go without the alcohol because it needs to ferment in the fridge to "cook" the eggs but I'm sure a quick google search would answer that for you. If you don't need quite so much of the delicious stuff and don't want it strong enough to put hair on your chest-- cut the alcohol amount in half. I would definitely recommend bookmarking this recipe for next year's festivities.