How to replace booze in eggnog? I have been relegated to bringing "drinks" for a work holiday potluck. Fair enough. I love eggnog and would like to bring some. However, my recipe includes two jiggers of bourbon or brandy. It might be tempting to carry on as-is and feign ignorance, but my conscience says otherwise. 

So I resolve to making a virgin eggnog. While it's tempting to merely leave the booze out, the booze adds a lot of flavor and sweetness. Is there an accepted way to substitute a brown spirit without losing all the goodness it imparts (apart from the ethanol)?
The easiest way is rum or brandy extract. The flavor is milder, but satisfactory enough. (Rum extract is far easier to find than brandy extract.)

Most brands still have some alcohol (significantly less than the real deal, but still present), so it's important to consider whether you're just avoiding the intoxicating effects or trying to completely eliminate the alcohol (e.g. for medical or religious reasons). If work rules mean it needs to be completely alcohol-free, you'll need to get more creative.

A side note inspired by a comment asking if eliminating alcohol increases Salmonella risk: Alcohol isn't guaranteed to kill harmful bacteria, so nog should either use pasteurized eggs or be (lightly) cooked for food safety... regardless of how much booze is or is not in your recipe.