Satisfying Eggnog Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 7, 2012
Instead of Splenda, I used equal amounts sugar. To get the rum flavor without the alcohol (because my kids love eggnog just as much as I do), I added a tablespoon of pure rum flavoring. For a fake-it eggnog, this is actually pretty tasty. This makes a GREAT DIY coffee creamer. To store it, I just poured the hot "eggnog" into Ball jars and let it cool in the fridge. NOTE: Make sure you stir this before you serve it.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Nov. 22, 2011
Since I love eggnog, I really tried to like this. Even tried waiting the next day to let flavors settle in, but was way too sweet. If you make this, try using less sugar and it might be okay.
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Cooking Level: Expert

Home Town: Hampstead, Maryland, USA
Living In: Toddville, Maryland, USA

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Reviewed: Oct. 31, 2009
Tastes awesome. Have made it a few times and it's better with higher fat milk, of course, but also if the yolks are tempered with the hot milk/Splenda mixture instead of stirring them in at the beginning. This eliminates having to strain the scrambled egg bits out of the drink later on. Very custardy and rich. The addition of the rum is just OMG good.
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Cooking Level: Intermediate

Living In: Jamestown, North Carolina, USA

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