Reviewed: Nov. 4, 2009

I was skeptical when I first tried it because it had not completely chilled and it had a "eggy" smell. After letting it sit overnight, it turned out WONDERFUL. I didn't have heavy cream so I used thawed cool whip.

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cookin'mama08

Cooking Level: Intermediate

Living In: Elkins, West Virginia, USA

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Reviewed: Dec. 26, 2008

The taste is way too bland. Adding some nutmeg and cinnamon didn't help much. The heating process involved is somewhat tricky. I followed one reviewer's "egg-tempering" suggestion, but the mixture, after 6-7 minutes of stirring, just curdled up. By using immersion blender, I was able to rescue it. After cooling and blending in the whipped cream, the texture wasn't bad.

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zephie6

Home Town: New York, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Dec. 20, 2008

This is a great recipe! It was a little difficult for a fairly inexperienced cook. I took me two tries to get it right. The first time it got chunky, even with "tempering" the eggs. The next time I did it I didn't cook it as long and it turned out really well. I tried the recipe called "Amazingly Good Eggnog" last year because it was rated so highly, but it didn't taste much like eggnog to me and others at the party, and it didn't get consumed. This one was a hit! I did add more alcohol (rum and brandy); made the party a little happier ;)

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Cooking between classes

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

MMMM so good! I thought this was delicous, however my boyfriend didn't like it and refused to drink any after trying a sip (he said it just tasted like sweet milk) To try and make it more pleasing for him I mixed in about 1/2 tsp allspice and nutmeg, but it still didn't work. I followed the tempering instruction by Sher1950 and got no bits of cooked eggs. This still gets 5 stars from me, despite what my crazy boyfriend thinks =P

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Jessicca

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Nov. 29, 2008

I chose this recipe because it uses cooked eggs. I read what other had to say and tempered the eggs so they did not scramble. I loved the eggnog before the whipped cream was added and after I added the whipped cream no one would drink it all you could taste was cream even over the rum. I'm making it again tomorrow but will not be adding whipped cream to it. The eggnog itself gets 5 stars!

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Heather

Cooking Level: Intermediate

Home Town: Kingston, New Hampshire, USA

Living In: North Hampton, New Hampshire, USA

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Reviewed: Nov. 18, 2008

This has a really good taste, but it turned out really thick for me. I followed the advice of a review that said to simmer the milk first, and then slowly mix in the yolks. I only had a few "scrambled egg" clumps, but it was easy to pick those out. My husband and I ended up eating it with a spoon, as it was so thick. Maybe it's because I didn't add the rum?

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Camilla

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

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Reviewed: Dec. 22, 2007

OMG!! This eggnog is AMAZING! I live in the UK and you can't get eggnog in any of the grocery stores, so I've had to make it, and I LOVE this recipe, and so does everybody that tries it. The first night I made it, I followed the recipe exactly, but it went so fast that I tripled the recipe the next day, people keep raving about it, definite keeper. It's so easy to make, thanks so much for an incredible recipe. A few changes that I made, I added some scotch whiskey, and cognac as well as the rum. I also used double cream in place of the heavy cream.

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bex

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

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Reviewed: Nov. 8, 2007

This recipe here is why I love allrecipes.com ~This is the absolute BEST eggnog recipe. I've made it for the past 2 years and everytime it's served I receive compliments and requests for seconds. Wonderful 'nog! Thanks so much for sharing.

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EricaLynn

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2006

I wanted to teach my grandson how to temper eggs but I don't think he got the hang of it, quick enough. ;o) We scalded the milk, added the sugar & salt & allowed it to cool for a few minutes before tempering the eggs (SHER1950 gives great step-by step instructions in her review so I won't repeat them). I think we may have also overcooked it. :o( I'm going to make another batch for New Year's (w/out my grandson's help) & follow the recipe.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Dec. 16, 2006

Absolutely fabulous recipe! I chose to omit the food coloring. Since the consistency was a little thicker than I was hoping for, I added a little more rum to thin the mixture. Wonderful! Next time I pan on pouring into our ice cream maker to make Luscious Eggnog Ice Cream. Thanks for the great recipe!

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Melissa

Cooking Level: Expert

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Reviewed: Dec. 12, 2006

Just made this again!! There's no way to get 10 servings out of 2 1/2cups of milk, you have to double the recipe..I first warm the milk then add it slowly to the YOLKS and sugar(I don't use the whites!!) and cook it in a water bath, there's no way to get "scrambled eggs" (it will take a little longer to cook). I always add some cinnamon along with the nutmeg, it's always great!!! **If you want eggnog that's not too thick ...like some people said... just use "light" cream, it's just as good!! "Happy Holidays!!"

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Daniela

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Rome, Lazio, Italy

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Reviewed: Feb. 12, 2005

Yummy! I wanted a great recipe that conained no raw eggs and this was it! A few cloves and a cinnamon stick to the sauce pan were all the changes I made. Oh, and I didn't have any rum or food coloring on hand. Thanks, Carolyn!

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TRICKYNIKKI1

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Reviewed: Dec. 24, 2004

I gave this a low rating not on flavor but on texture. I don't care for the "foamy" taste of the whipped cream mixed into the custard base. I added whole cloves, a broken cinnamon stick and some bits of nutmeg to the custard while cooking, then strained them out for the cooling stage. Overall...OK...still looking for that creamy (not foamy) recipe.

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Cooking4TenOf Us

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 7, 2004

Pretty decent! Not too different from my Mother in Law's eggnog, which is to DIE for! A definite plus is the custard base since i'm pregnant and don't want to risk raw eggs, nor will I give raw eggs to my children. A much creamier, smoother egg nog than store bought, and worth the little time and effort spent.

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MAIMORRIS

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Reviewed: Dec. 19, 2003

This was a wonderful recipe, but I see that many who reviewed this recipe no little about "tempering" raw egg. Mix the eggs, sugar, and salt together first. Heat your milk until it comes to a simmer. Now take a little of the hot milk and add to the egg mixture, stirring constantly. Do this a little at a time until your egg mixture is warm and close to the temperture of your milk. Gradually add the egg mixture to the saucepan. This should avoid curdling or "scrambled eggs" in your nog.

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SHER1950

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Reviewed: Dec. 7, 2003

I added nutmeg, cinnamon, and cloves to the mixture while it was being cooked. After I let the mixture cool, I strained it to get rid of the bits of eggs and clumps of seasoning. This was the best eggnog I've ever had, and all of the people at the party that I brought it to enjoyed it as well.

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DONNIEDOG

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Reviewed: Dec. 2, 2003

I loved the consistency. Suggest whirling eggs, sugar, salt and milk in blender before cooking to avoid bits of cooked egg.

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JUD121

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Reviewed: Nov. 18, 2003

This was GREAT! My husband loved it. I tasted it before I put the nutmeg in it and I was a little iffy about it, but once I added nutmeg (I'm guilty of mixing it in instead of sprinkling it on top) it was wonderful! Two thumbs up!

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MANNILYNN

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Reviewed: Dec. 31, 2002

This was the best eggnog. I modified it for a half gallon and it took like 30 minutes to cook. I strained it and there were LOTS of scrambled egg pieces. It is very VERY THICK. I don't usually like alcohol, but this needed a tad(tsp per cup) to cut thru' the milk shake consistency.

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SMITTIN

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Reviewed: Dec. 24, 2002

What a waste of time and money. I'm so glad I tasted this before serving it to anyone. I had one little glass and the rest went in the garbage. I chose this recipe because I liked that I didn't have to use raw eggs. But with every sip I got a mouthful of little cooked egg pieces. If I had a strainer I might have been able to strain them out but unfortunately I didn't have one.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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