The cocktail — a favorite at New York’s Eel Bar — is refreshing, low in alcohol and perfect for batch mixing in advance.

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I feel like the timing on this proposal from the U.S. surgeon general can’t be coincidental, coming as it does mere days after drinking a few Evil Elves, a cocktail combining eggnog ice cream ...

Strain infused cream through a fine sieve, pressing on solids. In a medium bowl, whip 3 cups of the infused cream until stiff. Fold in egg yolk mixture. In a large bowl, using clean beaters, beat ...

(An eggnog aficionado, he makes the Joy of Cooking recipe every year, which calls for 12 egg yolks, a pound of confectioners’ sugar, and two quarts of cream.) ...

For the float Once eggnog is chilled, divide drink evenly between 6 glasses (about 2/3 cup per glass). Add 1 large scoop of Hudsonville’s Limited Edition Peppermint Stick ice cream to each glass.

Since the cocktail bar started serving the eggnog cocktail two weeks ago, it has used 10 gallons of ice cream. Room for Milly, 1615 Platte St., serves the cocktail on a plate with cookies.

Do you like ice cream? Great, you’ll like Eggnog. Honestly the only substantial difference between rum ice cream and Eggnog is that the Eggnog has too much alcohol to freeze. It’s liquid dessert.