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Amazingly Good Eggnog

Reviewed: Dec. 24, 2012
The first time I made this recipe I curdled the milk and cooked the egg yolks into chunks. We make rice pudding out of it so it wasn't a waste, but I had to hurry and make another batch for Thanksgiving. I left out a cup of rum because I felt it was a lot, and it was still too strong for my taste. This time (the third time) I did not add the rum, and I like it so much better! The only other change I have made it to add more spices, otherwise it tastes a little too much like milk and sugar to me. Me and my family love how sweet it is (it's not terribly sweet, although many people are happy to cut out some of the sugar with good results), and we don't mind the amount of egg yolks, so this recipe really turns out perfect without the rum and more spices!
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