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Eggnog with a kick. What spirit to use?

I don't drink eggnog but we have Christmas visitors who love eggnog with alcohol in it. Any suggestions what to use?

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  1. rum--I am inquiring about egg nog as well-in Trinidad they call if ponche crema--I'll check back to see if anyone posts one-

    5 Replies
    1. re: marlie202

      Trinadadian "Puncha-creama" is made with condensed milk, egg yolk, Angastora bitters and dark rum. It must sit a while in the bottle, "while the rum cook the egg".
      When properly prepared, it blows "eggnog" out of the water!
      It is also quite thick. In Trinadad some locals colorfully refer to it as: "donkey's milk" (donkeys are NOT females....wink wink)
      Cheers & bottoms up!

      1. re: kelvin8r

        Whoa, do you have a recipe for that??

        1. re: coolbean98

          It is actually even better than it sounds!
          The concoction is mind-blowing and mouth pleasing zimaltaneously!
          As long as there's curiosity involved, I'll get in touch w/my gang of miscreants from T & T to fetch the "exact" recipe asap, if possible...not a particularly reliable bunch!

          1. re: kelvin8r

            Oh yah, like coolbean98, I want details and recipe too!

        2. re: kelvin8r

          BTW It's Angostura, 'aromatic bitters', manufactured in Trinidad, imported by Mizkan Americas, Inc. A truly wonderful product. My mother put it in my baby formula, to which I attribute my good health and longevity. --commonly available in US grocery stores.

      2. If you don't like egg nog with alcohol it's probably because you have never had someone make you egg nog. the alcohol I've seen most people put in the stuff from a carton is amber rum, Bacardi will do.

        If you want something that is universally enjoyed. Take two cups of bourbon, add 1.25 cups of sugar, let it sit for a while. Then take 6 egg yolks, beat them until they are an ugly yellow and fold them into the bourbon. The bourbon will kill any bacteria. Then take 1.75 pts of whipping cream, save a .25 pt, and whip it until you have some stiff peaks. Fold the cream into the bourbon mixture, chill & serve. If it is too think, add some unwhipped cream. I made it recently for a party, and it was the one thing that we ran out of. It would have gone faster, but people claimed that they were watching their waistlines.

        2 Replies
          1. re: Produce Addict

            Nutmeg, only nutmeg, spinkled on top once in the glass. Maybe a little in the bowl. If you can, stick out a whole nutmeg with a grater and use that> The taste is so much better, but tell all to be careful. Freshly ground is more powerful than the normal stuff. If it is simply not convenient, use the preground stuff.

        1. Thanks for the suggestions. Would Disaronna Italian Liquor work? These type of "cocktails" aren't my taste.

          1 Reply
          1. re: sarahbeth

            I would not think that would work. I love to drink egg nog from the carton, but with nothing els in it. When you add alcohol to it, it does little for me, but I will take it with amber rum. Bourbon comes out too smoky, scotch too peaty, Irish might work, but a liquer would put too much of a differnet flavor into it. Something fairly neutral is needed. While I don't like the carton and know many who don't, I don't know any who dislike homemade egg nog. Yes, I am pushing it.

          2. Rum is typically. I just watched a program where the host added white chocolate liquer to egg nog which sounded like a nice twist.

            3 Replies
            1. re: HillJ

              This year we spiked the egg nog with Godiva Chocolate Liqueur and it was wonderful. A dear friend swears by this egg nog recipe:
              6 Large Eggs
              1 cup Granulated Sugar
              2 ½ quarts (5 pints) Half-and-Half
              1 750ml Bottle of Brandy
              1 cup Dark Rum
              ½ cup Bourbon
              ½ cup Dry Sherry
              ½ tsp Nutmeg

              1. re: HillJ

                The dry sherry is interesting. I'd think that something like an amontillado would give more "nut" flavor, and then cut back on the sugar.

                This sounds like a very good recipe to me, although I don't know whether to clutch my head or my heart. ;-)

                www.kindredcocktails.com | CRAFT + COLLECT + CONCOCT + CATEGORIZE + COMMUNITY

                1. re: EvergreenDan

                  I saw this last night and, having some eggnog left over (recipe at link below), dosed some with an oloroso sherry. At low amounts I couldn't perceive the nuttiness, and once I increased the sherry to where I could detect the flavor, the nog was absolutely disgusting. So I'd call that a bit of a failure, but then again this nog already has a lot going on so it may not have been a good test candidate.

                  Recipe here:

                  (As an aside, I ended up only drinking one glass last year -- the rest sat in my fridge and aged -- very nice results, although much of the peach flavor faded)

            2. Dark rum, I think, is the usual choice; Meyer's will work nicely. Brandy is a good alternative. I wouldn't use Amaretto, such as Disaronna.

              1. I usually use 1:1 ratio of dark rum and black label jack.

                1. I always go for Brandy, or a Brandy/Rum mix

                  1. I use Southern Comfort. I've found that it makes a nice complement to the egg nog flavors and works well with nutmeg. Although I haven't been able to drink it straight since college, this is an excellent use for it.

                    1. The recipe below is very easy and not too powerful. Decrease the Bourbon if you want it less strong.

                      A dark rum, such as Gosling's Black Seal also works very well.



                      EGG NOG

                      6 large egg yolks
                      3/4 cup sugar
                      2 1/2 cups milk
                      1/2 cup Bourbon
                      1 tsp. vanilla
                      tsp. nutmeg

                      Beat egg yolks and sugar in medium saucepan. Slowly beat in 2 cups of the milk. Cook over medium heat, stirring frequently, until thermometer registers 150°F or mixture coats the back of the metal spoon.

                      Remove from heat; strain into pitcher. Stir in remaining milk, Bourbon, vanilla and nutmeg. Cover and chill at least 8 hours or overnight. Sprinkle with additional nutmeg.

                      1. Traditionally rum is the spirit used for eggnog. Before rum started to be used the booze of choice was beer or wine.

                        1. We do brandy/cognac, bourbon, or rum.

                          1. Here's a recent link that should be helpful:


                            We make ours with just a bit of spiced rum, a healthy shot of Blanton's bourbon, and a sprinkle of fresh-grated nutmeg and cinnamon. Also, what we do for a mixed crowd, is make an alcohol-free pitcher of egg-nog and set bottles of rum/bourbon/whiskey, etc on the side and let people "add in" what they prefer.

                              1. I'm surprised at the number of rum comments, Bourbon is what I've always seen and used as the major component.

                                1 Reply
                                1. re: pthaloearth

                                  Only relatively newer recipes call for Bourbon.

                                  All of the old "classic" ones (such as Jerry Thomas' 1862 recipe) that I have seen call for a combination of rum and/or brandy. And in the case of the Baltimore Eggnog I made last night, both plus Madeira.

                                  Keep in mind that the recipe is believed to have come over to America from England where brandy would have been the dominant spirit. When it was made in the northern parts of the U.S. (or what became the U.S.), rum was more prevalent as brandy was still expensive. In the southern parts of the U.S., whiskey though was more abundant. Bottom line is that people used what they had around them without breaking the bank. However, fewer cocktail recipe books were penned in the South, so the Northern recipes dominate the older literature.