Does your eggnog have ice cream in it? Have you ever used it for coffee creamer or to make pancakes?

The traditional holiday drink that dates back to medieval Britain can be polarizing — I usually fall in the "meh" camp — but I do like the idea of having a sip or two of the rich, milk-based punch about once a year.

A few weeks ago, I tried a locally made (and vegan) eggnog from Fronks, the local nut milk delivery service, and last week, Liquid Austin columnist Arianna Auber brought in four other brands of eggnog to try for a lives taste test on the Austin360 Facebook page.

Auber, who fell in love with eggnog a few years ago after her now-husband introduced her to it, recently wrote about Peche's holiday eggnog program, but she wanted to know which store-bought varieties were tops for serving at home. We found the Borden and H-E-B varieties ($3.12 and $3.98, respectively) to be more typical of a classic eggnog — thick, heavily spiced and sweetened with almost too much nutmeg and egg yolk. The Organic Valley eggnog ($5.49) was smooth, light, not too sweet and still satisfyingly fatty. It was our clear favorite, but we also liked a coconut milk 'nog from So Delicious ($3.49), which was even less viscous and with less sugar and fat than the others.

Even though I liked some of the eggnogs we tried in the taste test, after drinking half a glassful while watching "Home Alone," I know I'd want to start finding other ways to use it up before it spoiled in the fridge.

Eggnog makes an excellent coffee creamer, and I can imagine that plenty of eggnog lovers have already used it on cereal or oatmeal as a special breakfast treat the day after Christmas. One reader on Facebook mentioned that she uses eggnog in her smoothies this time of year, and a super rich eggnog would also add just the right hint of creaminess (and nutmeg) to royal icing for your Christmas cookies, too.

As a cream- or milk-based drink, eggnog is a perfect substitute for milk in just about any recipe that calls for a splash of dairy, from pancakes, waffles and French toast to creme brulee, tres leches cake and even biscuits. I've heard about some people using melted vanilla ice cream instead of cream as the base for their eggnog, but you could also use eggnog instead of milk or cream when making ice cream or paletas. Many eggnogs have the consistency of sweetened condensed milk, which means you could use them to make fudge and Vietnamese coffee.

How do you use up leftover eggnog? Do you have a special ingredient or technique that puts yours over the top? Let me know at abroyles@statesman.com or @broylesa on Twitter.