Good dark rum, cognac, and bourbon. I use Cruzan Aged Dark Rum, Courvoisier VS cognac, and Ancient Ancient Age Bourbon. I use about 20% booze mix to total volume. I also like to put it in the freezer and let it get kind of slushy. Serve with freshly grated nutmeg and you have a delicious holiday treat.
This is the only brand I would ever use for eggnog. Goslings Black Seal Bermuda Black Rum. It's nice rich flavour is so lovely with the rich eggnog.
In Ontario the best eggnog is kawartha dairy egg nog. This is the best commerical Egg Nog I have ever tried. The ingredients for this stuff are amazing! Milk (meaning whole milk) and cream are the first and second ingredients accompanied by real eggs and even butter (really, butter). I know that butter sounds gross but this egg nog is absolutely incredible. REALLY creamy and totally bad for you, but in the way that egg nog should be. I was in heaven the moment I tried it.
Here's my Dad's recipe.
Simon Pure Christmas Egg Nog
2 cups super fine sugar
1 QT Canadian Whiskey
12 egg yolks
2 QTs heavy Cream
In a punch bowl stir together sugar and whiskey. Let it sit for a couple of hours or overnight. In a seperate bowl with wire whisk, beat the egg yolks unitl pale yellow and thick, add the beaten egg yolk to the bourbon sugar mix,stirring with the whisk,Let it stand for an hour-in the fridge. Whip the heavy cream until it is the consistency of shaving cream, add to the egg mixture just before serving. Sprinkle with the fresh nutmeg to garnish.
I couldn't drink the stuff until a friend introduced me to this version:
3 cups granulated sugar
2 quarts whole milk
1 pint gold rum
1.5 cups brandy
1 cup Jack Daniels
1 pint whipping cream
3 sticks cinnamon
4 Tablespoons powdered sugar
a. Use Jack Daniels or equivalent sour mash whiskey, because it gives a smoother taste than regular bourbon
b. Stick to the 72 hour cure time because it mellows the mix
c. Make the concoction in a large bowl and then transfer the mix to a one gallon glass jar with a screw-on lid because it must be well sealed to cure.
1. Separate eggs and retain two egg whites for stiffening whipping cream
2. Beat all yolks until light
3. Add granulated sugar and beat mixture until thick
4. Stir in rum, brandy, Jack Daniels and milk
5. Drop in cinnamon sticks
6. Chill in refrigerator for 72 hours, stirring once a day
7. When ready to serve, mix cream, egg whites and powdered sugar and beat until a stiff texture is achieved
8. Pour eggnog into glass, fold in whipped mixture from previous step and dust with nutmeg
I always use Jack Daniels and brandy, interesting idea to add rum too. I always use Jamaican rum as it has a stronger (barrel aged I believe) flavor than Puerto Rican. I don't separate my eggs and like the result better, instead of scooping out the foam on top to serve, plus it's easier to make! Also I like the idea of using milk, my eggnog uses heavy cream and half and half, about a quart of each, god knows how many calories are in there.
Rum or brandy is traditional, and while you shouldn't use anything vile the cheap brands are pretty much all good enough for 'nog - in fact, it's really a waste to pour in the expensive stuff. Christian Brothers brandy and Bacardi rum (the dark) are just fine.
I will make one exception to the cheap-booze-only rule, though: my favorite flavoring is Jack Daniel's whiskey, but only as a special treat and only with a really fine eggnog. The supermarket stuff gets the Christian Brothers...