Wintertime treats

Even if the holidays are over, it's never too late to revive two traditional winter classics, usually reserved for the holidays, but which will warm any winter's eve: egg nog and hot buttered rum.

Egg Nog:

Separate six eggs, placing the yolks in one bowl and the whites in another.

Slowly add 1/2 cup of white sugar to the yolks, mixing all the while. Slowly (again), add 2 cups of heavy whipping cream, anywhere from 1/2 cup to a full cup of milk (I used skim or 2% milk, as it's essentially a thinning agent), and then 1/2 cup each of black rum (Gosling's works well), bourbon (Maker's Mark or any sweeter bourbon) and Navan (the Madagascar vanilla-flavored cognac by the makers of Grand Mariner).

Then whip the egg whites until they peak and fold in. Generally allow the nog to sit, chilled, for a few hours before serving. "Fold" again before serving to achieve the best consistency; dash fresh nutmeg on top for optimal taste and aromatics.

Hot Buttered Rum:

This is even easier to make.

Simply mix one part butter with one part brown sugar, adding a dash of salt and whatever aromatic spices you desire: fresh nutmeg, cloves, cinnamon, or even allspice, ginger, or mace or anything else.

Add the desired amount of rum (again, a black rum works best).

Then add boiling water and stir until all of the ingredients are melted and consistent.