Frangelica, Lou. Its an almond liqueur.
My brother uses rum, brandy, and bourbon-he won’t tell us the proportions. I don’t care for egg nog myself so I don’t drink it but it seems to make everyone else happy.
When I make egg nog from scratch (raw eggs, milk, cream, sugar, the whole deal) I add DARK rum and bourbon. Both.
I’m not sure how they mix with store bought.
You could probably do something like a white russian with nog, too. A little vodka, kahlua and nog.
Also, you can use egg nog to make french toast. At least with home made you can. Store bought might not have the right mix, but it’s worth a shot.
Hazelnut.
I use Meyers Dark and Burbon.
Well, I’m from Kentucky, and I’ve only had it with bourbon. Maker’s Mark. Mmmmm.
I was bartending in 1983 and I think Captain Morgan’s was out by then. Not long after, anyway, as I drank it all the time back then.
Anyhow, I usually put brandy in my egg nog, or possibly a dark rum. White rum just seems wrong.
Peppermit schnapps sounds good; I’ll have to try it.
MMMM.
Just the other night I was in San Francisco on business. I made plans to meet a friend downtown so we could talk a bit and get a glass of eggnog to get us in the holiday spirit. It was a perfect evening- misty, a little chilly, and the lights of downtown were glowing. We walked up to the water, gawked at some ice skaters, and decided to head inland again in search of cheaper Peets’ to buy beverages at.
On the way, my friend casually mentioned that he wished we had money to go to a bar and buy a nice alcoholic eggnog.
No worries, I said, and steered us up Mission Street. We walked some ways, while I kept my eyes out for liquor stores. We eventually found one up in the Tenderloin. The first one was covered in police tape and had quite a crowd up front, so we went in to the second one. This one wasn’t much better. It was like a scene from Apocalyse Now. dozens of street people, low-lifes and no-goodniks crowding around the counters, yelling “I want my cigarettes!” I’m usually pretty comfortable in all settings, but this time I was dressed for a job interview with a breifcase and a smart green coat. I must have seemed like a martian just walking in to the shop like that. No worries. Once a punk rocker, always a punk rocker.
My ackward friend tried to order a mini-bottle of rum. He failed to yell over the din, and we ended up with a flask of Bacardi, which I stashed in my breifcase.
Then it was off to Peets for eggnog to go. I ducked in to the doorway of a darkend office building and calmly poured some rum into our cups.
Wonderful. Pure wonderful. We strolled through the city, sipping hot spiked eggnog and looking at the holiday lights. It was magic.
Godiva white chocolate liqueur.
I prefer Stroh rum from Austria. It has a great butterscotchy sort of flavour that I think goes really well with the eggnog.
It only tastes right with unflavored egg nog, which is the only kind a like. I really dislike the pre-packaged, generic type that’s faintly greenish and tastes too much like nutmeg. Around here, Purity Ice Cream makes a plain egg nog so rich that it hardens arteries on contact, and it’s awesome with Bailey’s.
Originally posted by lissener :
You are my new hero 
Originally posted by kaylasdad99 :
We have those in most of the liquor stores here. I see them all the time, but I have no idea what they would be used for. What do you do with them?
FTR Here is Martha Stewart’s recipe for egg nog. I made it one year. Wonderful. Burbon, rum and cognac.
There is a recipe in the Joy of Cooking, the new updated edition that came out maybe less than 10 years ago, for a cooked eggnog. It turns out pretty well, and no worries of salmonella. You just have to watch your thermometer like a hawk as you cook to ensure the eggs don’t curdle.
There is a more elaborate, uncooked recipe as well, which I have never tried.
As for the OP, I’m in Newfoundland, and Screech is very handy (and very good!) in eggnog. Screech
Butterscotch schnapps is also good in eggnog.
I you want to make eggnog from scratch and are worried about using raw eggs, you can use pasteurized eggs, which are available at a lot of supermarkets.
I used to always use light rum in eggnog, but this year I got turned on to black russian eggnog. Kalua, Vodka and Eggnog in place of milk. Very good stuff.
Another vote for Maker’s Mark. It’s the schizz. Also, scotch is pretty good in eggnog.
Another vote for a generous dollop of clear rum. Stir it up really well, and sprinkle some nutmeg on top. Good stuff.