If your only experience with eggnog is the store-bought stuff, take the classic winter beverage to a whole new level with this homemade version. Eggnog and its predecessors (betcha didn't know that versions of eggnog have been around since the middle ages) were an essential winter libation because, as mixologist Tristan Stephenson, author of The Curious Bartender, explains, "alcohol warms the blood, sugar provides energy, eggs supply protein and the fat from the milk and cream gives the drinker the necessary 'layers' to survive the winter season." These days, we can't really claim the custardy drink is essential for survival -- but it certainly makes decking the halls more fun.

Eggnog
Serves 1
Ingredients:

2 eggs, separated
2 ½ oz. sugar
5 oz. Hennessy Fine de Cognac
3 ½ oz. whole milk
2 oz. double/heavy cream
Grated nutmeg, to garnish

Begin by whisking the egg whites to soft peaks in a heatproof bowl and with and electric hand mixer, or in a stand mixer.

Bring half a saucepan of water up to the boil and place a stainless steel bowl on top. (Make sure the bowl doesn't touch the water -- it needs to be warmed by the steam only). Add the egg yolks and sugar to the bowl and give them a good whisk until the sugar is dissolved.

Add the cognac and begin to whisk -- it's really important that you don't allow the liquid to boil, that is unless you like alcoholic scrambled eggs. Next, add the milk and cream and stir everything together. Check the temperature with a thermometer or probe, it should be around 140 degrees Fahrenheit.

Pour the warm mixture into the egg whites, whisking as you go. Pour into glass mugs and grate some nutmeg over the top to serve.

Excerpted with permission from "The Curious Bartender: The Artistry and Alchemy of Creating the Perfect Cocktail"
By Tristan Stephenson
Ryland Peters and Small, $24.95; www.rylandpeters.com
Photo credit: Photography by Kate Whitaker and Peter Cassidy

Substituting pears for the typical peaches in this recipe is a great way to take the classic bellini into winter, plus "the pear lends a subtle flavor to the champagne that is very refreshing," says Paleo-lifestyle blogger and cookbook author Kelly Milton. And with no added sugar, this is one indulgence you won't feel guilty about.

Pear Bellini
Serves 4-6
Ingredients:
2 pears
¾ cup + 1/8 cup water
1 bottle champagne

Cut 1 pear into ½-inch cubes. In a small saucepan, stir together 3/4 cup water and the cubed pear. Boil the mixture over hear for 5 minutes.

Add the mixture to a blender with an additional 1/8 cup water. Blend on high until completely smooth.

Add a small spoonful of pear puree to the bottom of each champagne glass. Slice the remaining pear very thinly, and add a small slice of pear to each glass. Pour chilled champagne on top of the pear puree, and serve with a stirrer.

Excerpted with permission from "Paleo Happy Hour: Appetizers, Small Plates & Drinks"
By Kelly Milton
Victory Belt Publishing Inc., $29.95, www.victorybelt.com
Photography: Photos by Brent Holland

Need something fast that everyone will enjoy? Have guests at your next big party be their own bartender with this "DIY Nog Bar" from Polar Seltzer. All you have to do is line up the ingredients, make a sign with the recipe rules, and let your friends mix and match categories. It's like those Ice Cream Sundae bars we all loved as kids, only better.

The Rules:
1 part booze + 1 part dairy + 2 parts Polar Seltzer + Garnish

The Ingredients:
Booze: set out Bailey's, spiced rum, Kahlua, schnapps, vanilla vodka, and bourbon
Cream: give guests a choice of milk, almond milk, or whipped cream
Garnish: top off drinks with a sprinkling of nutmeg, cinnamon, cardamom, or hot chocolate powder
Seltzer: Polar Limited Edition Seltzers, which come in fudge cheesecake, butter rum, champagne strawberry, toasted coconut crème and mint chocolate


One of their favorite concotions?

The Modern 'Nog with Bourbon
Serves One
1 part bourbon
1 part cream
Polar Butter Rum Seltzer

Pour bourbon and cream into a festive glass, top with the Butter Rum seltzer. Garnish with a dash of cinnamon.

Photo courtesy of Polar Seltzer.