Reviewed: Nov. 21, 2009

I've made this twice, and all I can say is WOW! I never liked store bought eggnog, but I made this for my husband, and to test out for a Christmas party I will be hosting in a few weeks. I've drank most of it myself. The only thing I plan on changing is the rum, I tried 2 cups the second time, and it was still a little boozy for me, and most of the guests. So I'll be aiming for about 1 1/2 cups on the next attempt. It's worth the effort, and it's almost no effort at all!

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 21, 2009

Read as many of the reviews of this as you have time for..two things that readers said actually worked for this recipe are true: 1) if your milk curdles put the mixture in the blender - it curdled, I blended, voila! eggnog is back in business! and 2) use a double-boiler for the milk mixture to begin with. It won't scald if at all and you can control how quickly it will get to boil. I've got an hour before adding the last of the ingredients. I'm using half and half and heavy cream. Will let you know how it turns out!

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Celeste K

Cooking Level: Intermediate

Home Town: Leavenworth, Kansas, USA

Living In: Olathe, Kansas, USA

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Reviewed: Nov. 3, 2009

WOW! My husband loves eggnog and he actually gave this recipe a "wow, that's good". Even someone here who doesn't really like eggnog enjoyed this very much. So much better than store bought! One thing to be aware of: After the 6 hours in the fridge if your eggnog has a "texture", like grainy, leaving it in the fridge hours more somehow takes care of the problem. It will be smooth and delicious.

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kelly

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Reviewed: Oct. 31, 2009

I made this last year for Christmas dinner with the whole family. I left out the rum so the little ones could enjoy it to. This was sooooo good. Everyone loved it! I will definately be making this each year for Christmas dinner. The recipe was perfect and I did not need to make any changes! Thanks so much for sharing!

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vizsla mom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 29, 2009

Perfect just as it is!!!

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Huggle Buggle in MA

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Reviewed: Oct. 28, 2009

used 1 table spoon of rum extract instead of rum and it was very good, I will not buy store bought ever again

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Big Ern

Cooking Level: Intermediate

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Oct. 10, 2009

I will never buy eggnog again! This is to die for!! I can't thank you enough for this recipe. It has been a wonderful addition to our Christmas tradition.

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Zsuzsa

Cooking Level: Expert

Home Town: Tiszaujvaros, Borsod-Abaúj-Zemplén, Hungary

Living In: Irvine, California, USA

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Reviewed: Sep. 25, 2009

I was generally satisfied with this recipe. I didn't have any cloves so I just left that out. The only thing that bothered me was that before cooling I poured the wonderfully fragrant mixture into a thermos to bring to Xmas dinner. By the time I got there the next day it had separated into a foamy layer on top and liquid on bottom. A quick stir with a big spoon corrected it and it tasted great. I suppose that is a small price to pay for homemade eggnog without the non-separating chemicals you get with the grocery store brand.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Aug. 31, 2009

I used this recipe Dec./08 and everyone loved it. I will use it again this year,I did cut back on the rum.

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dads

Cooking Level: Expert

Home Town: Orillia, Ontario, Canada

Living In: Callander, Ontario, Canada

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Reviewed: Jun. 12, 2009

I love this recipe! However, I did ever-so-slightly cut down on the sugar & the vanilla and love love love it this way. Oh - and I make mine without rum - tastes great if you're wondering how it will turn out without the alcohol. Thanks for the super recipe!

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YUMYUM

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

Soooo delicious. A lot of work but it's sooo good. Made it for a Christmas gathering and everyone loved it!

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SnowWhite

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Reviewed: Feb. 4, 2009

I didn't think I liked Eggnog until we made this for Christmas. Very good. Definitely let it sit overnight so all the flavors blend together. We also used less rum than was called for. We plan on making an extra large batch for Christmas next year so the whole family can enjoy!

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Cooking Willes

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Reviewed: Jan. 25, 2009

Very Rich and smooth! The spices mesh well together...no rum needed!!

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Lucky

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jan. 18, 2009

Awesome recipe. I didn't have whole cloves so I used 1/2 tsp of ground cloves instead. Still works...yum!

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britishbelle

Cooking Level: Beginning

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Reviewed: Jan. 14, 2009

AWESOME! i want to thank you from the bottom of my heart for this recipe. my mother is dying from cancer and loves eggnog. you can't buy it after the holidays, so i needed a recipe and this one is wonderful. the 1st time i made it i used half & half (left out the alcohol)but next time i will use a heavier cream for the fat content as she needs to gain weight. i even love it and i don't even like eggnog. if you like eggnog this is the recipe for you. i plan to make this for holidays this year.

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janet

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Reviewed: Jan. 9, 2009

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!

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AmberChristine

Cooking Level: Intermediate

Living In: Redmond, Oregon, USA

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Reviewed: Jan. 8, 2009

WOW WOW WOW! this was so very good! not hard to make and very yummy!!

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Angela

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Reviewed: Jan. 2, 2009

Delicous omg i made this old years night and was surprised mat how quick and easy it was. I didnt use rum because i dont drink but it was smoethe, creamy and delicious. I will not wait until the holidys to make this again, it will be a year tru drink for me. tahnk you. yummmy

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Channykins

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Reviewed: Jan. 1, 2009

Fantastic! I made two batches, one with rum and one without, and I liked the "virgin" version better. Thank you for the recipe, it was one of the highlights of my New Year's Eve dinner!

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