This eggnog is delicious and easy to make. I noticed a lot of comments about the eggnog being lumpy. As I was making mine, I was very careful to avoid this by heating slowly. However, I did get lumps, but not because of needing to temper the eggs. As someone stated earlier, since the eggs & milk are both starting out cold, tempering is not necessary.
The reason for the lumps is that there is a very small window of time from "coating the back of a metal spoon" to lumps. I literally watched the lumps form because I cooked it for seconds too long. But, not to worry. I let the eggnog cool and before adding in the whipped cream mixture I simply used an immersion blender on it and the lumps disappeared in moments. Someone else also suggested putting the nog in a blender or food processor, which I'm sure would work equally as well.
As for the thickness, I doubled the egg/sugar/milk portion of the recipe, but only used the 10 serving portion of the cream/sugar mixture. It was not as thick, but made a wonderful consistency eggnog. I did not add the rum into the recipe as children were going to be enjoying the eggnog, but we adults added the rum into our servings. Everyone was happy and the eggnog was a big hit. I will continue to use this recipe, it's fabulous!
Oops, I almost forgot, I threw a cinnamon stick & 1 tsp. of ground cloves into the egg/sugar/milk mixture and allowed it to all cook together, removing the cinnamon stick before blending out my lumps.
7 users found this review helpful
Dec. 23, 2011