Seasonal reminder: if you want to whip up a batch of homemade eggnog using Alton Brown’s recipe, you still have enough time before Christmas. I like to divide the alcohol content in three - bourbon, brandy and dark rum. Of the three, however, I believe the rum is the key - the deep molasses and brown sugar notes really make it something special. I used Barbancourt dark rum last year, going to repeat it this year.
Is this the recipe you use?
https://altonbrown.com/wprm_print/aged-eggnog