At an expat holiday party in Shanghai in the 1920s, my grandfather tasted the finest eggnog he had ever had. It took him seven years to wheedle the recipe out of the host. Once he got it, he gave an annual party on the Sunday evening following Thanksgiving to make the nog.
Game plan: For the flavors to meld, age the eggnog in the refrigerator for at least 1 week.
If you want to bottle the eggnog (before the whipped egg whites and cream are stirred in), follow the step-by-step guide in this story for bottling soda pop. Unlike the soda recipes, eggnog does not ferment (so there’s no danger of explosion); it just ages under refrigeration. The actual bottling process is the same, though.
Related story: Is it safe to use raw eggs in eggnog?