So the negative reviews almost scared me away, but after I read "If you don't like this recipe, you don't like eggnog." I decided to give it a shot and they were RIGHT! I followed suggestions of using only 1 cup of sugar. It's definately sweet enough with only 1 cup. However, I did not add rum. I used 1 tsp of rum extract. Everything else I followed TO THE LETTER. Be very very careful not to burn the milk. When returning the mixture to saucepan, I was worried. Alot of people said the mixture coagulated. After 3 minutes went by (as suggested, on medium heat) the mixture was foaming but not "thickening". I wondered, how thick is thick? As soon as I saw a pudding-like 'chunk' on my spoon I immediately removed the pan from heat and kept stirring. As it cooled, it thickened significantly.. it ended up like pumpkin pie filling before you cook it. Hope this helps someone!

Reviewed On: Jan. 9, 2009

Someone on here complained about this recipe not being to restaurant standard. I am quite the restaurant snob, and I thought this mixture was FANTASTIC. I followed it to the letter except adding some salt and pepper. A+, I am in love.

Reviewed On: Oct. 27, 2008

I made this tonight, followed the recipe exactly (using two cans of diced tomatos in place of regular) and minced garlic (in place of cloves) which I sautee'd in olive oil before adding the broth, pulp, etc. The only setback I experienced was using my blender - the mixture exploded all over my kitchen!! Even with only a small amount. I have a cheap blender that doesn't allow High or Low. Instead I strained solids out, blended them and left the rest of the broth alone. This soup is FANTASTIC. Even my finicky boyfriend slurped it down like it was Man-Chili.

Reviewed On: Oct. 27, 2008