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<html lang="en-US"><head><meta charset="UTF-8" data-next-head=""><meta name="viewport" content="width=device-width, initial-scale=1" data-next-head=""><title data-next-head="">Egg Nog Recipe</title><meta name="description" content="This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy This recipe serves 8" data-next-head=""><link rel="shortcut icon" href="/favicon.ico" data-next-head=""><link rel="canonical" href="https://cooking.nytimes.com/recipes/1014389-egg-nog" data-next-head=""><meta name="robots" content="noarchive, max-image-preview:large" data-next-head=""><link rel="manifest" href="/manifest.json" data-next-head=""><meta name="apple-itunes-app" content="app-id=911422904, app-argument=nytcooking://cooking.nytimes.com/recipes/1014389-egg-nog" data-next-head=""><meta property="og:url" content="https://cooking.nytimes.com/recipes/1014389-egg...
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