Winter has few comforts as satisfying as a traditional beverage on a frosty evening. Creamy egg nog. Spiced tea. Hot chocolate. Mulled wine. Warm cider.

The names and associated aromas — nutmeg, citrus, apple, cocoa — evoke a sense of romance that we normally link with festive events, but there’s no reason these drinks can’t be enjoyed on a more regular basis.

And while you can easily buy some pre-made version of a seasonal favorite — the half-gallon jug of nog, the powder packets of cocoa, the bottle of spiced wine — do yourself a favor this year and try making your own.

Classic drink recipes have endless variations. But once you start experimenting, you quickly discover tweaks to suit your own tastes. Here are some basic recipes to get you started.

— Kim Callahan

Holiday eggnog

Some recipes out there simply combine milk, eggs and sugar in a blender. This practice is not recommended because of the possibility that the raw eggs can contain salmonella.

Some people advocate methods to pasteurize your own eggs. While it is possible, it requires patience and an accurate food thermometer. A better method is to simply make a cooked eggnog recipe:

1 quart of 2 percent milk

6 eggs

1/4 teaspoon salt

1/2 cup sugar

1 teaspoon vanilla

1 cup whipping cream, whipped

Ground nutmeg

Note: Adding rum is optional, but alcohol cannot be relied upon to kill bacteria.

Heat milk in large saucepan until hot (do not scald or boil). While the milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar.

Gradually add the hot milk mixture to the egg mixture while continually stirring. Transfer the mixture back to the saucepan and cook on medium-low heat. Stir constantly with a whisk until the mixture thickens and just coats a spoon. The food thermometer should register 160 degrees. Stir in vanilla. Cool quickly by setting pan in a bowl of ice or cold water and stirring for about 10 minutes. Cover and refrigerate until thoroughly chilled-several hours or overnight.

Pour into a punch bowl or pitcher. Fold in whipped cream. Dust with ground nutmeg. Yield: 2 quarts.

Source: Susan Krumm, K-State Research & Extension

Hot chocolate

Ingredients for one serving:

2 tablespoons grated or chopped bittersweet chocolate (Use a brand such as Scharffen Berger that is 70 percent cacao)

2-3 teaspoons sugar (to taste)

2 teaspoons Dutch processed cocoa

A pinch of salt

1 1/2 cups milk (whole or 2 percent is best)

Whipped cream or marshmallows

Combine ingredients and whisk until warm and frothy. Do not boil. Pour in mug and top with whipped cream and chocolate shavings or marshmallows.

Some variations: Add 1/4 teaspoon vanilla extract; use honey as sweetener instead of sugar.

Spiced teas and wines, such as Swedish glogg, are popular beverages in the cold months of winter, and they easily lend themselves to large batches for holiday gatherings.

Swedish glogg

Ingredients:

1 (750 milliliter) bottle red wine

1 cup ruby port wine

1 ounce grated orange zest

3 cinnamon sticks

10 whole cardamom pods

12 whole cloves

1/2 cup blanched almonds

1/2 cup raisins

1/2 cup sugar

Directions:

Pour red and port wines into large pot. Bring to a boil over medium high heat. Put orange zest, cinnamon, cardamom and cloves in cheesecloth, tie, and place in pot. Simmer for 15 minutes, stirring occasionally. Stir in almonds, raisins and sugar and continue simmering for 15 more minutes. Remove spice bag. Serve hot.

Variations: There are as many glogg recipes as people who make it. For example, some include brandy, vodka, rum or even bourbon and white wine. Some recipes call for steeping the mixture overnight before drinking. Some strain the mixture and others do not. Experiment to find what suits your taste.

Mrs. Bernard Warkentin’s Russian Tea:

This is a recipe for a large party. Reduce as necessary.

Wilhelmina Eisenmayer Warkentin was the wife of Bernhard Warkentin, the 19th century Ukrainian immigrant who was largely responsible for bringing winter wheat to the United States. The couple settled in Kansas, becoming prominent residents of Newton, where their house, which is on the National Register of Historic Places, still stands and where Mrs. Warkentin’s tea is served every year to the public at a holiday open house.

1 cup loose tea — steep 15-20 minutes.

In large kettle heat 12 quarts water to boiling. Add 3 sticks of cinnamon and 10 whole cloves. Tie spices in cheesecloth.

Add 6 cups sugar and boil 5 to 8 minutes.

Add the steeped tea, 6 cups of orange juice and 2 cups of lemon juice.

Serves 150.