A classic at holiday celebrations eggnog can be adapted to suit the tastes of family members and party guests. For adult parties, spirits such as amaretto, rum, bourbon or whiskey can be added. Kid-friendly versions can be spiced up with nutmeg, cinnamon and whipped cream.

Eggnog is among the timeless classics of holiday entertaining.

"Christmas is not properly observed unless you brew eggnog for all comers; everyone calls on everyone else and each call is celebrated by a solemn egg-nogging. It is made cold and drunk cold and is to be commended," wrote an English visitor to the U.S. in 1866.

Though it has secured a place in holiday tradition, the origins of the frothy concoction are unclear.

One possibility for the drink's origin is an English mix of alcohol and milk known as a posset.

If the history is true, the work eggnog could be derived from the term noggin, which referred to small wooden mugs used in taverns.

Another version that eggnog is an adaptation of egg grog. Grog was a term used in Colonial America describing various milk and wine punches.

Web sites listing both historical possibilities add the idea that today's term is a reduced form of the title "egg and grog in a noggin."

The recipes for eggnog are even more varied than its suspected histories.

Aside from the pasteurized, non-alcoholic version available on most grocery store shelves, eggnog has been host to a vast array of spirits.

"You're your own mixologist when it comes to eggnog," said John Friedman, a category manager for the Pennsylvania Liquor Control Board.

Friedman said eggnog additives are more a matter of taste than tradition.

Some commonly added spirits include regular or spiced rum, Southern Comfort, bourbon, whiskey, amaretto,Kahlua or brandy.

For many, the chosen spirit was a matter of availability, Friedman said, noting beer and sherry have also been added to the mix.

"Everybody's got their own little way of making their holiday festive,"he said.

For your holiday soiree, start with a basic, alcohol-free recipe and make it your own with a dusting of ground nutmeg or a host of your favorite additions.

6 eggs¼ cup sugar¼ teaspoon salt, optional1 quart milk* divided1 teaspoon vanillaGarnishes or stir-Ins, optionalIn a large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees.Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.*For faster preparation heat milk until very warm before stirring milk into eggs and sugar.Microwave option: In a 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l -quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50 percent power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.Makes about 12½-cup servingsGarnishes and Stir-insChoose 1 or several:• Chocolate curls• Maraschino cherries• Cinnamon sticks• Orange slices• Extracts or flavorings• Peppermint sticks or candy canes• Flavored brandy or liqueur• Plain brandy, rum or whiskey• Fruit juice or nectar• Sherbet or ice cream• Ground nutmeg• Whipping cream, whippedNote: Microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven allow more time.Source: American Egg Board

3 oz. vanilla vodka½ ounce AmarettoEggnogPour ingredients into a mixing glass filled with ice, shake. Strain into chilled glass and sprinkle with nutmeg.Source:Pennsylvania Liquor Control Board

4 cups milk (for slim eggnog, use nonfat milk)1 cup pumpkin puree7 eggs1 cup sugar1 teaspoon cinnamon¼ teaspoon ground nutmeg1 cup heavy creamSpiced rum1 teaspoon vanilla extractOptional topping: whipped creamBring milk and pumpkin puree to boil in a heavy saucepan. In a large bowl, whisk together eggs and sugar. Slowly pour milk mixture into eggs stirring constantly to avoid cooking the eggs.Pour mixture back into the saucepan, add cinnamon and ground nutmeg; cook over medium heat, stirring constantly until it coats the back of your spoon.Pour custard through a sieve (strainer) into a clean bowl, stir in cream, vanilla, and spiced rum.Cool and chill for at least 4 hours and up to 24 hours. Top with whipped cream and a sprinkle of nutmeg if desired.Makes 10 servings.Source:www.gotmilk.com

4 cups milk (for slim eggnog, use nonfat milk)4 teaspoons unsweetened cocoa powder7 eggs1 cup sugar1 teaspoon cinnamon1 cup heavy creamSpiced rum1 teaspoon vanilla extractOptional: whipped creamBring milk and cocoa powder to boil in a heavy saucepan. In a large bowl, whisk together eggs and sugar. Slowly pour milk mixture into eggs stirring constantly to avoid cooking the eggs. Pour mixture back into the saucepan, add cinnamon; cook over medium heat, stirring constantly until it coats the back of your spoon. Pour custard through a sieve (strainer) into a clean bowl, stir in cream, vanilla, and spiced rum.Cool and chill for at least 4 hours and up to 24 hours. Top with whipped cream and a sprinkle of nutmeg if desired.Makes 10 servings.Source:www.gotmilk.com