Reviewed: Dec. 24, 2011

Smooth flavors; the liquors seem to quite disappear in all that luscious cream and milk, and except for the whiff of brandy and sherry (the two scents most discernible to me), one might be lead to believe that there was no alcohol at all. If anything, this eggnog is a tad too milky for me, hence the 4 star rating.

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3 users found this review helpful

Reviewer:

KATYPI

Cooking Level: Intermediate

Reviewed: Nov. 5, 2011

Very nice eggnog. Anyone who had a bad batch failed in sanitary pracictices in the kitchen. Those concerned with Salmonella would do well to watch the Science Friday test of Rockefeller University Eggnog test. They showed that if their batch were mellowed for over 3 weeks it was bacteria free, even though they had added Salmonella to the egge at the start of the experiment, longer aging could be the key to good health as well as good taste.

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6 users found this review helpful

Reviewer:

sls4ak

Reviewed: Apr. 18, 2011

Oh, this is one great recipe!! I totally agree with another reviewer: Use spiced rum!!! It makes such a difference! I'm an egg nog junkie. I make this all year round. And thicker IS better. This is extremely refreshing when it's hot -- and do not be misery about the ice cream. The richer, the better. Also, I have a gelato machine -- and this egg nog is heavenly when it's frozen!! I urge any egg nog lover not to reserve this recipe just for Yule. Make it year-round, and no one will criticize you. (I served this during a great Fourth of July BBQ party, and this was the first beverage that disappeared. I was ordered that next year, I'd better make a triple batch or else!)

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8 users found this review helpful

Reviewer:

Borderbumble

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: La Habra, California, USA

Living In: Kenai, Alaska, USA

Reviewed: Feb. 23, 2011

I made this last Christmas and just finished mixing up another batch. It is EXCELLENT! It's going to be difficult waiting 10 days (ok I won't be able to wait that long). It is so smooth and delicious. So very happy to find this recipe.

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Reviewer:

hopcat42

Reviewed: Dec. 24, 2010

I have made this twice and it is delicious. You MUST wait the 10 days for it to mellow and it is still "stiff" but tastes delicious.

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8 users found this review helpful

Reviewer:

ecoggins

Reviewed: Dec. 24, 2010

This eggnog was an incredible hit at our christmas party. I made it with raw cream and raw milk, and the result was irresistable... even lactose intolerant people said they had no problems with this eggnog. It tasted like Bailey's Irish Cream... only better! Much better! It is great as soon as you make it, but it gets smoother the longer you allow it to sit. I made more right away for just my husband and I. Merry Merry Christmas!

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9 users found this review helpful

Reviewer:

realfood

Reviewed: Mar. 19, 2010

Nice and thick - and pretty potent! Yummy!

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6 users found this review helpful

Reviewer:

frankiet

Reviewed: Jan. 19, 2010

My first time ever making egg nogg. Made it for my very first holiday party and will continue to make it for years to come. Used Captain Morgan's Spiced Rum. I got so many great comments and the batch was perfect for about 40 adults.

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Reviewer:

oomae1578

Reviewed: Jan. 13, 2010

This recipe is awesome. I had to make an extra batch because my friends loved it so much. I now live in England where, believe it or not, they are not as accustomed to eggnog as Americans. They thought it was amazing!!! And guess what, none of the more than 3 dozen people who enjoyed it with me got sick in any way whatsoever! We now live in a fear driven society, and so some of us therefore miss out on so much great stuff!!

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9 users found this review helpful