Moving thread from IMHO to Cafe Society.
Kahlua, Amaretto, or Butterscotch Schnapps
7-up and rum; plenty of nutmeg. At least, that’s what I used to like; don’t seem to like eggnog at all anymore. Loved it for the first four decades of my life, though.
Jim Beam, if you please…
I like brandies, most kinds of whisky (and whiskey), and a wide variety of liqueurs. Of the common run of distilled spirits, rum is right at the bottom of my list, below akvavit and whatever that thing was that tasted like violets. I just don’t like it, be it white, gold, dark, spiced, overproof, whatever.
Until the egg nog comes out. Egg nog needs rum like a bicycle needs Lance Armstrong.
I mix half-nog, half-milk, freshly grated nutmeg, and whipped cream.
I like egg nog straight, though there are times I’ll take half a glass of egg nog
and add—more egg nog!
When I first tried it I liked it, but found it didn’t quite add enough kick. So I started playing with adding a little vodka.
I often take it to Christmas parties and usually get raves for my “secret” recipe (so consider yourselves privileged that I gave it away. 
)
I heartily endorse the idea of spiking brandy with brandy. During the holiday season, I’ve even been known to pour some egg nog in. Yum!
Yeah, missed the edit window on that one :smack:
I can’t wait to be adventurous and explore different spikes!
Anyone know of any liqueurs or spirits to definitely avoid? Or something that may make it curdle?
I’d hesitate to put Bailey’s in it, even if Old Greg insists…
I’d also stay away from citrus-based anything…unless someone finds Cointreau or Grand Marnier is good in it…
Chamboard?
FriarTed mentioned butterscotch schnapps, that sounds lovely…I may start there!
I usually just drink eggnog straight up. If I’m going to spike it, my fave is amaretto, followed by dark spiced rum.
But the absolute best is an eggnog latte with freshly grated nutmeg. If you’re steaming the eggnog to heat it, dilute with some milk first. Otherwise just nuke it until warm before adding coffee.
Or chill the coffee and add it to cold eggnog.
Addictive, I tells ya. Of course then you have the withdrawal after new years when you can’t get eggnog again.
When I was a little boy growing up in the 60’s, my parents would always lay in a few bottles of Rum and Brandy to get them through the holiday season. It went into egg nog and Tom and Jerry batter, both.
I managed to find Rum and Brandy a couple of times here behind the Orange Curtain after I got out of the Navy in 1990, but it became more difficult each year.
Nowadays, we just use brandy with egg nog. But there are some intriguing ideas here.
One shot each of Knob Creek bourbon and Mount Gay rum, with fresh grated nutmeg on the top. I learned this from my mother. Good egg nog.
I went to undergrad some place where freshman were allowed alcohol at 18 and UGH to the alcoholic egg nog. That was a long night.
My egg nog of choice is made with soymilk, though I am moderately hostile to soymilk any other time of year. Whole Foods sells some at Christmas.
The stuff in cartons is not egg nog. Egg nog must be made from scratch from cream, milk, eggs (lots of eggs), vanilla, and spices. Preferably it must be made on Christmas Eve. It should be cooked on the stove & cooled in the falling snow.
Irish whiskey or dark rum.
I loved Dave Attel’s take though “Who invented egg nog, it’s like ‘I want to get drunk, but I’d also like some pancakes’”
Anyone ever had B&B?
I picked up a little holiday set of it because I liked the glasses that it came with. Going back to the few who like brandy in their nog, B&B I guess is blended with benedictine and is sort of spiced? Sounds like it might be good.
How do you drink B&B anyone? Neat?
B&B means Benedictine & Brandy. It is a sweet liqueur, and meant to be sipped neat, from a brandy glass or the like. A nice “afters” on occasion, I find it to be too sweet to drink much of, or often.
You think it might taste alright in egg nog?
I guess I’m deathly afraid of adding a liqueur that will have a cement mixer effect on the egg nog…or even adding something that will just make it gross…I’d hate to lose some valuable nog.
I think it would be too sweet for egg nog. Benedictine can be awfully cloying. Stick with straight brandy for the nog.