Basic ingredients: eggs, milk, cream, nutmeg, sugar. It’s a very thick drink, a serving is supposed to be about 4 ounces (maybe 8 ounces) and if you drink too much it will tear your tummy up. It is impossible to drink only 4 ounces, it’s just too good.
It’s still egg nog without alcohol. (I personally can’t fathom ruining it with a shot of nasty tasting booze, but apparently lots of people enjoy it.)
calm kiwi, it took me a minute to realize that Australians habitually forget to freeze their milkshakes like all decent folk do. No wonder eggnog sounds like milkshake to you: you drink melted milkshakes!
Actually, that sounds pretty good right about now.
How my uncle does egg nog: buy it in a paper carton and put the carton in the freezer. Once the egg nog is kind of frozen to a slushy consistency, fully open up the top of the paper carton (i.e., open it up the way your mom woulda killed you for doing to the milk) and spoon out/pour the egg nog into a cup. Top with some Jack Daniels et voila!
Actually, he might add the Jack Daniels before freezing the egg nog, which would seem to help it get all slushy and semi-solid instead of rock solid. I think he may also add some liquid egg nog to the cup if the frozen nog gets too solid.
Anyway, the frozen slushiness adds a new dimension to it and totally kicks ass.