Eggnog is synonymous with the holidays not only because it is warm, sweet, and comforting, but also because it has enough alcohol to cure you of the winter blues and make your family seem less crazy. And while you could choose a traditional recipe, this might be your year to spice things up. In fact, we think it's a great idea to make all five of these recipes so that you'll be pleasantly tipsy by the time you've tried each one.

(But please, remember to always drink responsibly.)

Nutmeg-Infused Eggnog Recipe:

You'll need to start this recipe a day early because it requires infusing your rum with nutmeg, but the delicious, warm flavors are well worth the effort. You'll also need a nutcracker (how appropriate). Depending on how rich you want this recipe to be, you can use either heavy cream or half-and-half. It also has brandy and vanilla extract for extra flavor.

Ingredients:

• 1 cup dark rum
• 1 whole nutmeg
• 6 large eggs
• 3/4 cup superfine sugar, divided
• 1 cup brandy
• 3 cups heavy cream or half-and-half
• 3/4 cup sweetened condensed milk
• 1/2 tsp. vanilla extract
• Freshly grated nutmeg, for serving

Instructions:

1. Crack a whole nutmeg with a nutcracker (or mortar) and pestle into several pieces. Place nutmeg pieces in a small bowl, add rum, cover, and let infuse overnight.
2. One to four hours before serving, strain the nutmeg pieces from the rum. Separate the eggs, placing the yolks in a large bowl and the whites in a covered container in the refrigerator. Whisk the egg yolks vigorously until smooth, slowly adding ½ cup of superfine sugar, whisking until lighter in color and thickened.
3. Whisk in rum, brandy, cream, and sweetened condensed milk. Cover the bowl and place in the refrigerator for at least 1 hour—3 to 4 hours preferred.
4. Before serving, give the chilled mixture a quick stir to reincorporate ingredients, and transfer it to a punch bowl or other serving container. In another large bowl, using the whisk attachment of your mixer, beat the egg whites until foamy, then gradually add the remaining 1⁄4 cup sugar and the vanilla extract. Beat until soft peaks form. Pour the whipped egg whites on top of the eggnog and use a whisk to gently incorporate the topping into the base.
5. Grate fresh nutmeg over the top of the bowl and serve.

Coquito (Puerto Rican Eggnog) Recipe:

This Caribbean favorite uses dried coconuts and anise for a slightly different flavor palette. You'll also use traditional ingredients like cinnamon, nutmeg, vanilla, and egg yolks, along with condensed and evaporated milk. This from-scratch recipe uses whole coconuts, which you'll need to drain and bake, so be prepared for a bit of a project.

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 1 (15 oz) can cream of coconut
• 1 (12 oz) can evaporated milk
• 1 (13.5 oz) can of coconut milk
• 2 tsp. vanilla, or 1 vanilla bean, split and seeded
• 2 whole cinnamon sticks
• 1/2 tsp. grated nutmeg
• 1 to 2 cups rum
• Grated nutmeg or ground cinnamon for garnish (optional)

Instructions:

1. Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg in a large saucepan. Warm over medium-high heat until just starting to simmer.
2. Remove from heat, cover, and let infuse for 30 minutes.
3. Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher.
4. Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.
5. Chill this in the fridge for at least 2 hours or for up to 3 days.
6. Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.

Vegan Eggnog Recipe:

This wouldn't be a complete list without an option for your vegan or lactose-intolerant friends and family members. This year, make sure everyone can enjoy the booze with this dairy-free alternative. You can either make your own cashew milk or use another dairy-free milk alternative. You'll also need coconut milk, raw cashews, dates, and all the classic spices to make this recipe come together.

Ingredients:

• 2 cups homemade cashew milk or other non-dairy milk of your choice
• 1/2 cup coconut milk
• 1/3 cup raw cashews, soaked overnight or for at least 30 minutes (optional)
• 4 to 6 Medjool dates
• 1 tsp. vanilla extract
• 1 tsp. freshly ground nutmeg
• A pinch of ground cinnamon
• A pinch of ground cloves
• A pinch of sea salt

Instructions:

1. Add all of the ingredients to a blender and process until smooth and creamy.
2. Serve immediately as is—or add spiced rum, bourbon, brandy, or whiskey, for a spirited version.
3. Add a pinch of freshly ground nutmeg on top.

Mexican Eggnog With Cinnamon-Sugar Bacon Recipe:

We probably never would have thought to pair bacon with eggnog if it weren't for this recipe, but there couldn't be a tastier combination. This recipe uses spiced rum and ground almonds for thickness. The warm, sweet bacon makes a great accompanying snack or dipping vehicle.

Ingredients:

• 4 cups whole milk
• 1 cup granulated sugar
• 1/4 cup almond meal/flour
• 2 tsp. pure vanilla extract
• 1 cinnamon stick
• 12 egg yolks
• 2 cups spiced rum
• 1/2 cup packed dark brown sugar
• 1 tsp. ground cinnamon
• 12 slices center-cut bacon
• 1/2 tsp. ground allspice

Instructions:

1. In a large saucepan, mix together milk, granulated sugar, almond meal, vanilla, and a cinnamon stick. Place the pan on medium heat and bring the mixture to a boil. Once it starts to boil, reduce the heat to low and stir continuously for 15 minutes while the ingredients simmer. After 15 minutes, remove the pan from the heat and allow the mixture to cool down to room temperature before using it.
2. Beat egg yolks until thick and light yellow. Remove the cinnamon stick from the milk mixture. Gradually whisk the egg yolks into the milk mixture.
3. Stir constantly over low heat until mixture thickens and coats spoon, around 10 minutes. Cool completely off the heat.
4. Add rum to the mixture and stir well. Transfer to a glass container, cover tightly, and refrigerate overnight (or up to 2 days) before serving.
5. Prepare the bacon 20 minutes before serving. Preheat the oven to 350℉, line a baking sheet with foil, and set a wire rack on top.
6. Combine brown sugar and ground cinnamon in a shallow dish. Dip bacon in the cinnamon-sugar mixture, and place the strips evenly on a wire rack. Bake at 400°F for 15-20 minutes or until crispy.
7. Pour eggnog into mugs, sprinkle with allspice, and serve with warm cinnamon-sugar bacon.

Bourbon Chocolate Eggnog Recipe:

There's nothing more comforting than chocolate—except booze. Put them both together, and you've got a holiday treat worth binging on. Use bourbon instead of rum, add chocolate and cocoa powder, and garnish with shaved chocolate. Chocoholics, this one's for you. 

Ingredients:

• 1 cup chopped chocolate
• 1 tablespoon unsweetened cocoa powder
• 3 cups milk
• 2 cups heavy cream
• 8 large eggs, separated
• 2/3 cup sugar
• 2 cups bourbon
• Shaved chocolate

Instructions:

1. Place chocolate and cocoa powder in a heatproof bowl. In a small saucepan over medium heat, bring 2 cups of milk to a simmer, then pour over chocolate and stir until melted. Add remaining milk and cream and set aside.
2. Whisk egg whites until frothy, then beat until thick and frothy. Slowly stream in half of the sugar while the mixer is running. Transfer to a large bowl.
3. Place the mixing bowl back on the standing mixer and add egg yolks and remaining sugar. Whisk at medium speed until yolks are thickened and pale yellow, about 1 minute. Lower speed to low and slowly add milk/chocolate mixture and whisk until fully mixed, about 1 minute. Add bourbon and mix until combined.
4. Using a rubber spatula, gently fold egg whites into the chocolate mix, divide between glasses, and serve garnished with shaved chocolate.