One of my favorite things about the Christmas holiday is nog, of the egg variety. Invariably, though, whenever the eggnog is broken out, a lot of hoary old jokes are cracked about putting liquor into it. For pretty much everybody, that means either brandy or rum.

How… quaint.

Last year I was granted enlightenment regarding the mysteries of nog; specifically, with regards to the pouring of booze therein. Brandy and rum? Passé and unsophisticated. Sure, either one delivers the alcohol, but with a crude wallop, instead of a smooth, creamy, and refined eggnog experience.

Truly outstanding doctored nog is made with caramel liqueur. You heard it here first. If you’re a fan of eggnog with a li’l sumpin’ extra in it, you will never go back to brandy or rum again. I brought a half-gallon of eggnog and about a pint and a half of liqueur in to work today, and it was all gone (into my colleagues) by 9:00, to rave reviews from all who had it. Good stuff there, Maynard..