In the comments section, you asked about the eggnog. Since I can't seem to comment on my own blog lately, I'll answer here. This recipe evolved from the Mexican hot chocolate recipe:
4 cups milk
2 cups heavy cream (often, I just use milk)
3/4 cup sugar
1 1/2 teaspoons cinnamon
3 teaspoons pure vanilla extract
In a heavy saucepan, heat the milk and cream on low until hot but not bubbling. When the milk mixture is hot add the sugar, and the cinnamon. In a small bowl beat the eggs and vanilla. Add a tablespoon of the milk mixture to the eggs and beat well. Slowly stir the egg mixture into the rest of the milk. Whisk the egg nog briskly for 3 minutes, then serve immediately.
Note: Nicholas often requests his with a teaspoon of instant coffee in the blender for extra foam.
Makes 8 servings, the way it's written but can easily be made in smaller servings, for say, one very persistent child.