Reviewed: Nov. 25, 2009

My 17 year old son loves eggnog and he made this one weekend. We love it! It's so much fresher and cleaner tasting than that bought stuff. He made it exactly according to the recipe. I had read the comments and instead of whipping the cream to stiffer peaks he decided to make them softer so it wouldn't be as thick. He said that this was a perfect recipe. Thanks for sharing it with us! A definite keeper! Now my son can have eggnog whenever he wants. A note about the nutmeg: we use the fresh whole nutmeg and grate it on each cup when it's served. That's so much better than the ground. You really need to get a whole nutmeg and keep it around for your recipes, they'll taste a whole lot better for it.

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kywildcat1954

Cooking Level: Intermediate

Home Town: Kevil, Kentucky, USA

Living In: Barlow, Kentucky, USA

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Reviewed: Nov. 23, 2009

I love egg nog and I have been wanting to try making it for years and I'm glad I found this recipe to begin with. I did make it a bit differently. As the others suggested, I did use a double boiler and it worked out great. Also, I am not on a diet but I am trying to eat better, so I substituted the milk with some fat free half and half for 2/3 of the milk amount and then fat free condensed milk for 1/3 of the milk amount. It makes the egg nog extremely creamy which is how I like it. I also used the Splenda/sugar blend for the sugar amount listed in the recipe. Even with the changes that I made to this recipe, it truly was the best egg nog I've ever had. Prior to serving the egg nog, however, I give a splash of ameretto and then garnish with just a little bit of nutmeg. I skipped the mixing in of the whipping cream since it was already creamy enough and felt this was a step that was not necessary. I also believe, that without any changes that I made, the recipe will be one of the best egg nogs you've ever tasted.

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Gwenn

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 5, 2009

A nice simple nonalcoholic eggnog I will make it agian but will reduce eggs by 1/3 as my family doesn't like it quite so "eggie". Also have your icebath ready ahead of time and put the top of your double boiler into the icebath imeadiatly upon the eggnog reaching 170 degreas F or you will end up with a few srambled eggs in the mix. We just used nutmeg and it was wonderfull.

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PreacherEd

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Dec. 30, 2008

I made this for my daughter as she has dietary issues with artificial flavors and colors....she loved it! It was easy and she helped make it (she's 7). We all enjoyed it.

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Emily135

Cooking Level: Expert

Home Town: Williamsburg, Virginia, USA

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Reviewed: Nov. 30, 2008

I am happy to see such rave reviews for any recipe... don't turn your back on this one... it will turn to eggnog pudding in a flash... My guest liked it in a bowl chilled with whipped cream... I personally was looking forward to eggnog :)

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JONIMARCELLINO

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Reviewed: Jul. 27, 2008

Cool Recipe!

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john

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Reviewed: Mar. 22, 2008

loved it! I added some cocoa (about a table spoon) and it just made it perfect. rock on!

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the bourn chef (I mean bourn)

Cooking Level: Expert

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Reviewed: Dec. 21, 2007

Guests didn't care for this very much. Folding in the whip cream at the end was very strange. It didn't look appetizing and tasted way too sweet and thick. Perhaps I did something wrong but I followed the recipe exactly. I will not make this again and will keep looking for another eggnog recipe.

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rkdance

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Reviewed: Dec. 2, 2007

Simple but just what I was looking for in a cooked eggnog. I made it the first time with the cream but it was almost too thick. I left out the cream and added rum flavoring. It's just like the store bought eggnog that I love but at less than 1/4 the price. Some tips that made this easier for me: Cook this over medium heat in a double boiler (or in my case a metal bowl over a pot of boiling water). This will make the cooking take a little longer but will all but eliminate the risk of curdling. The target temperature should be 170F. This is hot enough to kill any bacteria but not hot enough to make scrambled eggs.

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sobachatina

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

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Reviewed: Nov. 8, 2007

GREAT recipe!!! I live overseas and "eggnog" does not exist!! Only thing... I whipped the cream with confec. sugar instead of regular!! Thanks!!!

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Daniela

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Rome, Lazio, Italy

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Reviewed: Oct. 18, 2007

I had my students in Foods and Nutrition class make this recipe. Some weren't going to try it because they didn't like eggnog, but they all ended up loving it! It's so much better than store-bought egg nog.

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Sherry

Cooking Level: Expert

Home Town: Mena, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Dec. 27, 2006

The flavor was great (especially with a cinnamon sprinkled on top!) I was looking for a recipe like my mom made when we were growing up, but being pregnant wanted something without raw eggs. Cooking the eggs worked good (Thanks for the recommendation to strain the eggs.) , but the finished product was way too thick! Don't whip up the cream. Maybe I whipped it up too much... but when I drank it it made me feel bloated. Go easy on the whipping and it might be great.

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KTALBOTT

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Reviewed: Dec. 24, 2005

This is a marvelous recipe...be careful cooking the eggs...be sure you cook on low heat and watch the consistency. I get raves everytime I cook and serve this! Great for Christmas and New Years!!!

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jscooper

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Reviewed: Nov. 27, 2005

I just made this Eggnog, because I didn't want to use raw eggs, but I didn't like the consistency of it. It was just not smooth enough. The flavor was good, though.

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Cyndy

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Reviewed: Dec. 15, 2004

What a super simple but superb recipe! The only things I did different is to strain the egg mix before you chill it (to get out those lovely membranes). I also stirred in 1 tsp. of nutmeg before serving. Shake the nog up every time before serving and be careful about heating the egg mix, or you'll get a bowl of scrambled eggs in milk (like I did :)).

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MRSWILLETT

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Reviewed: Dec. 26, 2001

This was my first attempt at making eggnog and it was very easy and turned out delicious. Remember to refrigerate the 'nog' if you like it thick. Yummy!

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