We’ve played with various boozes in the eggnog and they’ve all turned out pretty well. I actually prefer Jameson’s but have also used Armagnac, Bacardi oakheart (This was also quite good), silver spiced rum, and Kraken (No.3). I think you need a liquor with a hint of sweetness to cut through all that richness.
FWIW, this is the best recipe for eggnog I’ve tried yet. Very different from the Pepto thickness carton stuff.
My egg nog is much closer to a McDonald’s egg nog shake than typical nog and I typically use rum extract rather than the real thing unless my SO falls off the wagon.
Depends on how much booze is used. I’ve made alcoholic ice cream in our electric contraption on occasion.
It makes good bread pudding also.
Dark Rum, not Bourbon. Enough of it, in fact, so that it could really be termed, “Egg Grog”. 