To make eggnog, combine 3 slightly beaten eggs, 1/3 cup white sugar and salt to taste in a heavy saucepan on medium heat. Gradually stir in 2 1/2 cups of milk. Stir the mixture constantly for 10 to 15 minutes or until it coats a metal spoon. Remove the saucepan from the heat, and then stir in 1 teaspoon of vanilla extract. Position the saucepan over ice water in a larger container until the mixture inside cools, and then move it to the refrigerator.
Meanwhile, combine 1 cup heavy cream, 2 tablespoons confectioner’s sugar and 1/2 teaspoon vanilla extract in a chilled bowl, beating with a mixer until stiff peaks form. Stir in 1/2 cup rum and 2 drops yellow food coloring. Fold the mixture into the cooled custard mixture in the saucepan, incorporate the ingredients and mix well. Sprinkle with nutmeg, and serve right away.
To make holiday mimosas, pour 1/4 cup orange liqueur in a bowl, and then add 2 tablespoons white sugar to a saucer. Dip the rims of champagne flutes in the liqueur, and then dip their rims in the sugar. Pour the remaining liqueur among 6 flutes, and then divide 1 cup orange juice among the glasses. Finish filling each flute with champagne, and serve.Learn more about Liquor & Cocktails