Reviewed: Dec. 17, 2010

Amazingly good it is! I've used this recipe for the last 2 years! Since I live in Germany it'S hard to find eggnog. My family and I love it! I leave out the rum but thats all the ajustments I make. It really is very, very delicious!

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Reviewer:

C_Antoinette

Reviewed: Dec. 17, 2010

I made this recipe last night. My first time ever trying to make home made egg nog. I am a good cook, but I struggled a little with this recipe. The taste is awesome, but it didn't get thick. I'm not sure what part of the recipe I did incorrectly. How long are you supposed to cook the eggs and how thick should they before removing from heat. . . Anyway, it was delicious and I'm giving it 5 stars for that.

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Reviewer:

BONNIEBROWN

Reviewed: Dec. 16, 2010

This recipe is near perfect. I have made it for 3+ years in a row around Thanksgiving and Christmastime and it is always a revelation. I make it pretty much exactly according to the recipe (one of the few recipes I don't have to cut down the sugar), EXCEPT I add just 3/4 c. rum rather than 2 1/2 c. I think it's important to add a little rum because it adds to the complexity of flavor. So awesome - will be making again and again for years to come, God willing.

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Reviewer:

SLIMMETTE

Cooking Level: Intermediate

Reviewed: Dec. 15, 2010

Very nice - not like the store-bought eggnog I grew up on, but very good. I took a batch to a work potluck and the older generation just raved about it. The younger ones could take it or leave it. I liked it very much though.

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Reviewer:

SuzieQ

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Dec. 15, 2010

My grandmothers recipe is almost impossible to beat but it is old school and uses raw eggs (which as long as you wash the shell, I’m ok with). I really like this -- only changes I will make is using ground cloves (1 teaspoon) and Amaretto instead of rum.. sweeter, softer, easier flavor to handle with still a nice kick.

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Reviewer:

Dee

Cooking Level: Expert

Reviewed: Dec. 15, 2010

very good and not too strong!

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Reviewer:

chanelly_85

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Dec. 15, 2010

Truly Amazing! LOVE this recipe! I leave out the rum and people can add in own if want. Instead of 4 cups cream, I sometimes do 2 cups cream, 2 cups milk just to make it a little less rich. And I like to whip up the cream a bit ... adds a little extra richness and texture I think. Everyone who's tried this raves about it and is asking for it come Christmas time! Also excellent in your morning coffee :) And definitely better the next day(s).

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Reviewer:

srl

Reviewed: Dec. 14, 2010

Fantastic! Even people that don't like eggnog will LOVE this recipe! I made it sans rum and you can even add a bit more milk to dilute (stretch) it a bit :) Thanks, this is a keeper!

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Reviewer:

Lisa

Reviewed: Dec. 13, 2010

The flavor is great, but came out chunky? I have tiny little chunk the size of pin heads. Maybe I'm a pinhead and just cooked it wrong.

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Reviewer:

AmandaMKohn

Reviewed: Dec. 12, 2010

I will admit this is a very good recipe however I would advise using less rum. I'm sorry but it totally overpowers the taste of the eggnog. Although my husbands begs to differ.

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