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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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

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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Reviewer:

LAUREN003

Cooking Level: Intermediate

Living In: Jamestown, North Carolina, USA

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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6 users found this review helpful