This is a pretty good recipe, the best i could find yet! but at some points the egg will cook and solidify, giving a certain texture that most wouldn't appreciate. So if i could recommend, possibly straining out the cooked egg whites. It'll make a huge difference.

This recipe was easy & delicious. I did cook the yolks & condensed milk in a double boiler as suggeted & it worked out really well! Will definately make again at Christmas!

This was delicious and perfect for the holidays. Still tastes great without the rum, but for those who like it, it really enhances the flavor.

Great recipe! We made this several times over the holiday season and it was a hit every time! We did modify as others have, by cooking the egg whites before adding them to the mix - worked out great as long as you stir stir stir!!! :) we added a dash of cinnamon as well.

YUMMY! I made this for my Christmas party and everyone loved it! I doubled the recipe but kept the amount of rum the same as I prefer my nog to be less boozy, but left the bottle near the punch bowl so others could flavor to tasts. Didn't have allspice, so I used whole cloves. My friend who LOVES egg nog said it was better than store bought!

This was a great recipe! I didn't want to use raw eggs so I did cook the eggs with the condensed milk and it worked out great! Thanks!

I usually make a cooked eggnog but this year I was pressed for time and decided to try this non-cooked version. It was just ok. I thought it was a bit too thin and could've used more spice. The sweetness wasn't quite right either. I think maybe sweetened condensed milk isn't the right choice. I will go back to using the Amazingly Good Eggnog recipe on this site from now on.

I thought it was excellent. I didn't include the rum, and I cooked the yolk with the condensed milk since my wife is pregnant. I will use this recipe again. :-)

We don't have egg nog in my country so when I decided to make it for a party I didn't know what to expect! However it was delicious, my guests all liked it and the one who loved it the most was the one who dislikes nutmeg! When I finally tried store bought egg nog I was amazed. It tasted just like this recipe.

Very smooth and tasty - not overpowering. We'll definitely drink again.

It was my first time making Egg Nog and I impressed my family with this one. Instead of using bourbon I used Canadian Mist. It made for a smoother drink, but for my husband (who loves bourbon) it would have been better with Makers Mark in it.

This eggnog is pretty good. I'm still searching for the perfect eggnog but this is a good start. Here are some tips: - Use pasteurized-in-shell eggs. You can buy them by the dozen. They're found with the regular eggs. I use them when I make ice cream as well. - 5 oz of sweetened condensed milk is a little confusing. The store I was at sells 5 oz cans of evaporated milk, which may explain why some people complained the recipe was not sweet at all. Also, sweetened condensed milk is sold by weight, so a 14 oz can of it doesn't have anywhere near 14 oz of liquid. I took the recipe as calling for 5 oz liquid (more than half the can) and it still could use a little more sweetening. - When separating your eggs, remember the tiniest bit of yolk in your whites will keep them from getting stiff. This recipe is good enough to bring to my in-laws for the family gathering, but for that batch I'm going to throw in some heavy cream. It's still not quite rich enough. For my trial batch I did mix in a little cinnamon, and I think I'll also throw in some allspice into the next batch. All in all a good recipe. Flexible enough to play with and still end up with something drinkable.

I've never made egg nog before, but this sounded like fun. It was really good. I did the same as others and cooked the egg yolks with the sweetened condensed milk, let it cool, and then folded in the egg whites that were beaten until stiff. I tasted it right after making it, and didn't think it was good. But after it sat in the refrigerator for a couple of hours, I stirred it really good (it separates), and it tasted better. I used spiced rum on the side - a big hit. I'd probably make this again, but I'm still a little leary about the raw eggs. Make sure you don't give this to the sick, elderly or young children.

I modified this recipe slightly as I wanted some egg nog but didn't want to use the uncooked-egg recipe I usually use so my three-year old could have some. I used 5 eggs, half a 14-ounce can of sweetened condensed milk, no sugar, 1 tsp vanilla, 4 cups of milk, maybe ½ or 3/4 tsp rum extract, and a sprinkle of nutmeg into the batch. I cooked the yolks with the sweetened condensed milk over low heat as recommended by previous reviewers. It took maybe 10 minutes or so, constantly stirring. Once it got pretty thick, I removed it from the heat and let it cool. Then I mixed the yolk mixture with the rest of the ingredients (except the egg whites) in the blender. I used a stand mixture to beat the whites until stiff peaks formed, and then I gently folded and stirred the whites into the milk mixture. I put it in a pitcher in the fridge for a few hours to chill, and gave it a good stir before serving. It's not quite as thick as the store-bought stuff, but it's a lot less fattening too! And to the previous reviewer, there is a BIG difference between sweetened condensed milk and evaporated milk!! Did you use the right one?

It tastes nothing like egg nog. If you look at the recipe, it only calls for one tablespoon of sugar. It turns out like colored milk. We dumped it.

I loved it, however one of my kids didn't. It was a little sweet, and, as previously mentioned, it will separate overnight and look unappealing. I liked the thickness, I thought it was just right.

Great flavor, just a little thinner than I am used to. Maybe do some experimenting. Thanks