Reviewed: Dec. 17, 2011

Wonderful, i used skim milk and found it a little thin the first day i made it, but it nicely thickns the next day. I am SUPER happy i fould this recipe as my husband is diabetic and egg nog is FULL of sugar! therefore i used sugar free instant vanilla pudding...thanx!!

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Reviewer:

Just as Sweet

Reviewed: Dec. 13, 2011

This is fantastic--I no longer am freaked out by the raw egg thing and my family LOVES this recipe--it's cheaper and homeade! LOVE THIS RECIPIE--I do add Pumpkin Pie Spice in place of nutmeg! A keeper for sure! Thanks!

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Reviewer:

jespe

Cooking Level: Intermediate

Reviewed: Dec. 12, 2011

I rate this 5 stars for its great substitution for real eggnog. Taste is very close to real eggnog but with a much better price tag. Although, I still prefer to eat real eggnog. I did not add rum flavoring but added vanilla in its place. Thanks for the recipe.

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Reviewer:

darthotto

Reviewed: Jun. 18, 2011

My gram had a recipe similar to this. YUM! I have kids and don't like to use raw egg, but they love eggnog (non alcoholic of course) so this recipe is perfect. If you don't like rum flavor, try Almond extract instead. It's delish :)

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Reviewer:

CRAFTYmama5

Reviewed: Jan. 22, 2011

I made this during the holiday season and my entire family LOVED it! Everyone that tasted it had nothing but good things to say. We left out the rum extract just because we had kids that wanted to try it as well. They enjoyed it and everyone wanted the recipe. So good and easy too. My husband can now have his eggnog whenever he likes. He's a happy man!

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Reviewer:

MelGabel

Reviewed: Jan. 7, 2011

This egg free eggnog recipe is AMAZING!!! My son is severely allergic to eggs, and I am uncomfortable having regular eggnog in the house. I tried this recipe on New Years Eve at a family party. 6 people tried this eggnog and they all LOVED it! It tastes just like the real thing! Thank you, thank you!! I now have a safe solution and it's very cost effective, too! I tried it two ways, and both were equally delish: I made it with fat-free vanilla pudding mix and used skim milk, and it was wonderful, and still had some of the thickness you'd expect from an eggnog, but not too thick. I also tried it with 2% milk and regular pudding mix and it was just as good. I will be using the fat-free method! Guilt-free eggnog! I also did not use the run extract. I added an ounce of white rum to my glass, and that's what the others did as well. It was wonderful, and if you didn't say anything, nobody would EVER know the difference!

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Reviewer:

allergy mommy

Reviewed: Dec. 23, 2010

I thought this was very good! I actually only used a total of 3-3/4 cups of milk (I used fat free super skim). I used 2 cups to mix with the pudding mix and then only had to add 1-3/4 cups more to get it to the desired thickness. I started out only using 1 tsp. rum extract, but ended up adding more for a more 'authentic ' flavor and also used more nutmeg than called for (to taste). While this would never replace 'real ' eggnog, this was a great substitute that I would make again! Thanks for sharing. :) UPDATE: After letting it set in the fridge, it did get quite a bit thicker and I ended up having to add more milk to thin it out, so I would say that I did end up using close to the amount called for.

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Reviewer:

Christina

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 20, 2010

My husband and I loved this egg nog. I used just what I had on hand for milk, so it was 3 cups of skim and 1 1/2 cups of low fat buttermilk, but it came out nicely. I wish the original recipe had included the alcohol, though. I went ahead and tried 3/4 cup of rum and 1/4 cup of bourbon whiskey because I thought that was how much liquor the other recipes call for, but it was so strong next time I will use less rum.

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Reviewer:

Ladyoracle

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Reviewed: Sep. 29, 2010

this is a great recipe, I used 2 less cups of milk them recipe required, and adde a little more nutmeg, at first I I didn't think it was going to turn out very good,but after a night in the fridge it tasted just like store bought

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