For better or worse, it’s beginning to look, and sound, and smell a lot like Christmas. This quick-and-easy bourbon eggnog might make it a little easier to tolerate hearing “All I Want for Christmas is You,” for the seventy-fifth time this week.

Most modern connoisseurs of eggnog believe that a homemade version needs to age. But this is quick eggnog, so it’s meant to be consumed immediately or shortly after you mix it up. By definition, eggnog is simply a blend of milk or cream, beaten eggs, sugar, nutmeg and liquor. And while there are differing theories on the history of eggnog, it’s really similar to a classic flip, an old-school concoction made with a raw egg.

In his 1862 book, “How to Mix Drinks,” Jerry Thomas, the grandfather of mixology, offered this method for making an egg flip:

“Beat up, in a jug, four new-laid eggs, omitting two of the whites; add a half dozen large lumps of sugar, and rub these well in the eggs, pour in boiling water, about half a pint at a time, and when the jug is nearly full, throw in two tumblers of Cognac brandy, and one of old Jamaica rum.”

For this quick Bourbon Eggnog, I’ve simplified and modernized the process, and swapped out the cognac and rum for bourbon (though you should feel free to stick to the original using one ounce of each). And you won’t end up with a jugful — just a really large cupful.

Bourbon Eggnog

1 large brown egg
1 cup milk, half and half, or heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
¼ teaspoon freshly-grated nutmeg, plus some for garnish
2 ounces bourbon

Glassware: Mug or large stemmed glass

Method: Add the egg, milk, sugar, vanilla, and ¼ teaspoon nutmeg to a blender. Blend well, until all of the ingredients are well incorporated and the mixture has begun to foam. Add the bourbon and blend again for at least 30 seconds. Serve immediately, or refrigerate for up to 24 hours. Garnish with freshly grated nutmeg just before serving.