Reviewed: Dec. 19, 2011

This was a super simple recipe. The egg nog came out tasting very good. I had to improvise slightly. I used fat free sweetened condensed milk and almond milk in stead of whole milk. I will also add a pinch of freshly grated nutmeg next time.

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11 users found this review helpful

Reviewer:

shipmate13

Reviewed: Dec. 19, 2011

Make sure the eggs are THOROUGHLY beaten before adding to any milk. I use a small food processor/food chopper. And I eat them to a light yellow color so all the white is well blended.

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10 users found this review helpful

Reviewer:

LEZAO

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

Reviewed: Jan. 16, 2012

Fantastic recipe. But me and my wife like to add a fifth of Traveler's Club vodka to the batch. Cheers!

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6 users found this review helpful

Reviewer:

JesusPotatoes

Reviewed: Oct. 20, 2012

i love it i have never made egg nog before and so far this is the best!!!!

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Reviewer:

angel

Living In: Clackamas, Oregon, USA

Reviewed: Dec. 4, 2012

This was very good and simple. My family loves egg nog, but I have always been a bit scared to make it. It definately needed a bit of nutmeg to get the traditional taste, but was a very good starter. I made two seperate batches one for the kids, and one with a bit of "cheer" for the adults!

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Reviewer:

alosiewski

Reviewed: Dec. 6, 2012

This is a terrific and simple base recipe! A big thanks to the poster. I made eggnog a long time ago from another recipe and hated it. I went back to the store bought stuff until today. It's Particularly nice if you don't want to make a lot. I did modify it some. I used 1/2 whipping cream and 1/2 milk because I wanted it to be creamy. I added cloves and nutmeg to taste (for me that ended up being 1 1/2 t nutmeg and 1 t cloves. I also increased the vanilla. I increase the vanilla on any recipe I try that contains it though.

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3 users found this review helpful

Reviewer:

SAllen

Cooking Level: Intermediate

Home Town: Erie, Kansas, USA

Living In: Tyler, Texas, USA

Reviewed: Dec. 31, 2012

As others have said, this is a simple basic recipe, but made it because store-bought is so full of sugar. Threw everything in a blender. I substituted 2 Cups of whipping cream for 2 cups of the quart of milk, used twice the vanilla, and added a teaspoon of nutmeg and 1/4 teaspoon of ground cloves. I also used regular unsweetened lowfat canned milk and added 1/4 Cup Splenda. I also used pasturized liquid eggs (Egg Beaters) instead of eggs for safety. Yummy nog and can be easily spiked, I'm sure.

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1 user found this review helpful