I know, I know, many people think egg nog is gross beyond gross...trust me, I was in that camp once too.  The thick syrupy crap you get from the grocery store is not real egg nog.  Trust me, and Alton Brown, and try this.

Note:  This recipe uses raw eggs, which may be an issue to some people.  If you have any concerns about this, there are many cooked egg nog recipes out there that you can try instead.  If, however, you have eaten raw cookie dough and hamburger meat your whole life (like me), prepare yourself for some yumminess.

Egg Nog
adapted from Alton Brown

4 eggs, separated
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon ground nutmeg (freshly ground is best)
3 ounces bourbon (if your whole group wants booze; if not, you can add it later)
1 tablespoon sugar

In large mixing bowl, beat egg yolks until they lighten in color.  Gradually add 1/3 cup sugar and beat until lemon colored.  Stir in milk, cream, nutmeg, and bourbon (if using) and mix until combined.

In separate bowl, beat egg whites until it forms soft peaks.  Gradually add 1 tablespoon sugar and beat until you get stiff peaks.  Whisk into the milk mixture.  Chill until ready to serve.