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The holidays are a time for inventing outlandish drinks to spring on your friends and family.

, author of "The New Midwestern Table" and host of "Heartland Table" on the Food Network, says the best holiday drinks belong to the eggnog genre. She shares these tips for foolproof eggnog.

. The texture is often too thick and gummy from additives like carrageenan.

 including farm eggs, the best cream you can find and pure maple syrup.

. Use maple syrup (or birch syrup, or honey) in addition to sugar for a more character-filled sweetness. Additional ingredients like smoked cinnamon sticks, vanilla, a pinch of curry powder, or burnt barley (recipe below) all make the eggnog base (which is already delicious) more distinctive. 

 
4) Add brown liquor — brandy, rum or bourbon — in generous proportions. 

The liquor cuts the richness of the eggnog

, and preserves the egg yolks if you'd like to age it a few weeks before drinking.

 
5) Speaking of aging, the custard base will become creamier and more flavorful if you 

refrigerate for a few days before serving

  
6) Add whipped egg whites before serving if you like your eggnog to have that characteristic frothiness. Either way, 

• Rye bourbon to cover barley (about 1 1/4 cups)

Roast the barley in a dry heavy cast-iron pan over medium-high heat, stirring often, until the barley turns dark tobacco-brown (about 10 minutes). Some burnt bits are fine. Pour the barley into a pint-sized glass jar and cover with the rye bourbon. Let the barley steep in the bourbon for up to two weeks, although even an hour or two will impart some smoky flavor.

When you're ready to make your eggnog, separate the eggs, reserving 7 of the whites for the eggnog (keep the other two for your morning scramble). Combine the 9 yolks and sugar in a medium bowl and whip with a hand mixer until light and fluffy (about 2 minutes).

Add the maple syrup, rum, strained bourbon (you'll have about 1 cup), milk, and cream to the egg yolk mixture and whisk until smooth. Flavor with vanilla, salt and a pinch of curry powder. 

Pour the eggnog into a glass jar and chill deeply. At this point, you may age the eggnog for a week or two, or you may go ahead and serve it.

Before serving, whip the egg whites until soft peaks form and fold into the eggnog mixture, ladle out into small wine glasses and serve with freshly grated nutmeg on top. Alternately, serve the eggnog base as-is, without the egg white froth, which is less traditional.

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Amy Thielen, author of "The New Midwestern Table" and host of "Heartland Table" on the Food Network, shares her suggestions for excellent eggnog.

Appetites: Six tips for foolproof eggnog

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