Reviewed: Nov. 28, 2009

Soooo good. Not as thick as ones with cream obviously, but I'm lactose intolerant so this is amazing! I used soy milk and replaced the vanilla extract with rum extract. So good, even my sister liked it! It is very frothy but I still love it. I can hardly ever find soy nog and it's usually digusting. Now I never have to! Thanks!

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Felicity

Cooking Level: Beginning

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Reviewed: Nov. 14, 2009

This is so easy it makes me wonder why you'd buy it from a store. I made it all in my blender and it was the perfect small batch before bed. I will definitely make again.

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TORI99999

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Reviewed: Nov. 12, 2009

I think it is really cool to see this recipe on here. This is the way my mother made it for us growing up, in fact the first time I had even had store bought egg nog, I was like in 6th grade. Thank you for sharing this recipe.

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Darby B.

Cooking Level: Expert

Living In: Redmond, Washington, USA

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Reviewed: Jan. 15, 2009

Easy and tasty. Took it to a party and all I had to do was rinse out the punch bowl when we were getting ready to leave - everyone drank all of the egg nog! It was very popular with kids and adults.

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SHARON1026

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Reviewed: Jan. 10, 2009

Awesome recipe. All the stores ran out of egg nog by Christmas day. This recipe saved my butt. I added a shot of E&J Brandy in a glass of it, added a little nut meg. Stir it up and yummmmmmm.

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Julie Williams

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Dec. 29, 2008

Sorry this did taste preety good but health comes first. I did drink a small sample of this but then I thought "my mommy always said egg was bad raw". So I say don't risk your health.

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cjpalagi

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Reviewed: Dec. 28, 2008

Too easy and very good. Hubby liked just a tad bit more sugar in his. It's a keeper!

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Nancy

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

This is SO much better than store bought egg nog! I used 2 cups of 1% milk and 1/3 cup of fat free half & half just to give it a little richer taste. It was really delicious!

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FoodGloriousFood

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

Awesome! I will never buy egg nog again. I hope to make this part of our family Christmas tradition.

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stepperanddaniel

Cooking Level: Intermediate

Home Town: Hartsville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 20, 2008

I had no idea it could be this easy and fast. After making it a few times, you can just eyeball and adjust to taste; you could practically make it in your sleep. This time in particular, I used 2 cans of evaporated milk, half a fifth of rum, six eggs, and plenty of sugar and spice. Thanks for sharing!

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Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 20, 2008

My family enjoys this drink especially since it is alcohol free.

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ANDREWS153

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Reviewed: Dec. 18, 2008

I added a little rum, and used pumpkin pie spice in place of nutmeg - it was very good for quick and easy. If you want it thicker, substitute heavy cream for half the milk. Or, separate the eggs, and beat the whites to stiff peaks, then fold in to the rest of the ingredients.

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FNNKYBUTT

Cooking Level: Expert

Home Town: Cape Canaveral, Florida, USA

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Reviewed: Dec. 14, 2008

This nog was quite superb. There really wan't anything I would change to the original recipe. Swell!!

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Rachel

Cooking Level: Beginning

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Reviewed: Dec. 11, 2008

Love the taste!!! It not thick, I love that, too!!!

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Westley

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Reviewed: Dec. 11, 2008

Used an immersion blender and it was fantastic! A little sweet for me, so i'll reduce the sugar a little next time, but wonderful nonetheless!

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Annette

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

This is the best homade egg nog I have ever tried. Delicious! My family used to buy something called custard nog, which I liked much better than traditional egg nog... this recipe tastes very similar, just not quite as thick and creamy!

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Pastorswife

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Reviewed: Nov. 30, 2008

Good, old-fashioned egg nog. I used soy milk for my dairy-allergic family, and powdered eggs that were already pasteurized.

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Qirien

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

Used whole milk, and sucanat in place of white sugar along with rest of recipe igredients. Mixed in blender for a couple of minutes and came out sweet and frothy!

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Winsome

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Nov. 19, 2008

I thought this was great! I took the advice of one of the reviews and used vanilla pudding powder rather than vanilla to thicken it up. Also, to lower the fat content I used three egg whites instead of two eggs! I think this will be one of my staple recipes!

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courtney

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Reviewed: Nov. 15, 2008

I thought this recipe was great! I prefer my egg nog thicker but it still tastes great. Easy to make. I only had imitation vanilla extract so i used 3tsp of that. I love it!

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maria

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Easiest Egg Nog

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