2000s, low-fat and sugar-free commercial versions are available using sugar substitutes and skimmed or low fat milk. The Dutch liqueur advocaat, with around 20% alcohol, and German Eierlikör, are essentially an eggnog, although the former only tends to have a similar consistency to eggnog in export markets, where it is sometimes used to make the snowball cocktail. In the Netherlands, advocaat is normally available as a thick and creamy confection which is either consumed as is or used as a cream for various desserts. Non-dairy and vegan versions Some North American manufacturers offer soy-, almond-, rice- or coconut milk-based alternatives for vegans and those with dairy allergies, lactose intolerance or other dietary restrictions. The history of non-dairy eggnogs goes back to 1899 when Almeda Lambert, in her Guide for Nut Cookery, gave a recipe for "Eggnog" made using coconut cream, eggs, and sugar. In 1973, Eunice Farmilant, in The Natural Foods Sweet-Tooth Cookbook, gave a more modern non-dairy eggnog recipe. In 1981, Grain Country of Los Angeles, California, introduced Grain Nog, the earliest non-dairy and vegan eggnog. Vegan means that a food contains no animal products, including milk or eggs. Based on amazake (a traditional Japanese fermented rice beverage) and containing no eggs, Grain Nog was available in plain, strawberry, and carob flavors. Also in 1981, Redwood Valley Soyfoods Unlimited (California) introduced "Soynog", the earliest soy-based non-dairy and vegan eggnog based on soy milk and tofu (added for thickness). It was renamed Lite Nog in 1982 and Tofu Nog in 1985. Serving and presentation Whether homemade or commercial eggnog is being served, toppings may be added, such as grated nutmeg or ground cinnamon, whipped cream, a cinnamon stick, chocolate shavings or a vanilla pod. Eggnog can be served in glasses, mugs or stemmed brandy snifters. Eggnog may be served to guests already poured into a glass or other container, or it may be served in a punch bowl, so that guests can serve themselves. Both homemade and commercial eggnogs are made in alcohol-free versions and recipes in which alcoholic beverages, generally brown, aged spirits such as bourbon, brandy or rum are added during preparation or directly to the cup after the nog is poured. For example, for rum, some recipes specify dark rum or spiced rum, for extra flavor. A few recipes suggest Baileys Irish Cream liqueur, apple brandy or even Guinness stout as the alcohol. Use as flavoring The