Reviewed: Jan. 7, 2004

Pretty decent! Not too different from my Mother in Law's eggnog, which is to DIE for! A definite plus is the custard base since i'm pregnant and don't want to risk raw eggs, nor will I give raw eggs to my children. A much creamier, smoother egg nog than store bought, and worth the little time and effort spent.

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14 users found this review helpful

Reviewer:

MAIMORRIS

Reviewed: Dec. 19, 2003

This was a wonderful recipe, but I see that many who reviewed this recipe no little about "tempering" raw egg. Mix the eggs, sugar, and salt together first. Heat your milk until it comes to a simmer. Now take a little of the hot milk and add to the egg mixture, stirring constantly. Do this a little at a time until your egg mixture is warm and close to the temperture of your milk. Gradually add the egg mixture to the saucepan. This should avoid curdling or "scrambled eggs" in your nog.

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171 users found this review helpful

Reviewer:

SHER1950

Reviewed: Dec. 7, 2003

I added nutmeg, cinnamon, and cloves to the mixture while it was being cooked. After I let the mixture cool, I strained it to get rid of the bits of eggs and clumps of seasoning. This was the best eggnog I've ever had, and all of the people at the party that I brought it to enjoyed it as well.

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2 users found this review helpful

Reviewer:

DONNIEDOG

Reviewed: Dec. 2, 2003

I loved the consistency. Suggest whirling eggs, sugar, salt and milk in blender before cooking to avoid bits of cooked egg.

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19 users found this review helpful

Reviewer:

JUD121

Reviewed: Nov. 18, 2003

This was GREAT! My husband loved it. I tasted it before I put the nutmeg in it and I was a little iffy about it, but once I added nutmeg (I'm guilty of mixing it in instead of sprinkling it on top) it was wonderful! Two thumbs up!

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2 users found this review helpful

Reviewer:

MANNILYNN

Reviewed: Dec. 31, 2002

I love this receipe, I usually double or quadruple it. It is very very thick without alcohol or something to cut it. I make it without alcohol and add it depending on who is drinking it!

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10 users found this review helpful

Reviewer:

SMITTIN

Cooking Level: Expert

Reviewed: Dec. 24, 2002

What a waste of time and money. I'm so glad I tasted this before serving it to anyone. I had one little glass and the rest went in the garbage. I chose this recipe because I liked that I didn't have to use raw eggs. But with every sip I got a mouthful of little cooked egg pieces. If I had a strainer I might have been able to strain them out but unfortunately I didn't have one.

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14 users found this review helpful

Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 30, 2002

Not one of us liked this!

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3 users found this review helpful

Reviewer:

Luvs2Cook!

Cooking Level: Expert

Reviewed: Jan. 3, 2002

This was absolutely the best. We live in Russia and can't get eggnog here. This tasted just like eggnog from 'home'. I really like the fact that the eggs are cooked. This is best prepared the night before, by the next day, it is completely chilled and has an eggnog flavor rather than an eggy flavor. 5 stars

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26 users found this review helpful

Reviewer:

Kathy Willie

Cooking Level: Expert

Living In: Pocatello, Idaho, USA

Reviewed: Dec. 27, 2001

This is wonderful. I wanted to make eggnog with cooked eggs (didn't want to risk getting sick on a holiday) and this recipe is delicious and easy to make. It's so rich it reminded me of an ice cream drink. Everyone loved this!

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2 users found this review helpful