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Recipe: Amazingly Good Eggnog

Its taken me several years to perfect this homemade eggnog recipe. Now everyone asks, When are you making the eggnog? This uses cooked eggs for safety, and you can use more or less rum to taste. Its a bit of work to make, but well worth it. Youll never buy store-bought eggnog again Enjoy

Amazingly Good Eggnog Ingredients

  • 4 cups milk

  • 5 whole cloves

  • teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 12 egg yolks

  • 1? cups sugar

  • 2? cups light rum

  • 4 cups light cream

  • 2 teaspoons vanilla extract

  • teaspoon ground nutmeg

How to Make Amazingly Good Eggnog

  1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.

  3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Amazingly Good Eggnog Nutritions

  • Calories: 403.5 calories

  • Carbohydrate: 32 g

  • Cholesterol: 59.3 mg

  • Fat: 17.1 g

  • Fiber: 0.1 g

  • Protein: 4.9 g

  • SaturatedFat: 10.6 g

  • ServingSize:

  • Sodium: 65.9 mg

  • Sugar: 29 g

  • TransFat:

  • UnsaturatedFat:

Amazingly Good Eggnog Reviews

  • Whoa nelly I used a double boiler for heating the milk. Instead of whisking the milk mixture into the eggs and then back into the double boiler, I just tempered the eggs with about 1/2 cup of the milk mixture, then whisked that into the double boiler. And I used one cinnamon stick instead of ground cinnamon and a little allspice. It was pretty strong last night. I cant wait to see how it ripens. So next time I will definitely cut down on the rum. Oh And I did have a milk curdling problem in spite of using a double boiler and constantly stirring, so I just poured the milk mix into the blender and kept it running while I added the rum and cream. Update I tried pumpkin pie spice this time around and did use less rum...perfect

  • So the negative reviews almost scared me away, but after I read "If you dont like this recipe, you dont like eggnog." I decided to give it a shot and they were RIGHT I followed suggestions of using only 1 cup of sugar. Its definately sweet enough with only 1 cup. However, I did not add rum. I used 1 tsp of rum extract. Everything else I followed TO THE LETTER. Be very very careful not to burn the milk. When returning the mixture to saucepan, I was worried. Alot of people said the mixture coagulated. After 3 minutes went by (as suggested, on medium heat) the mixture was foaming but not "thickening". I wondered, how thick is thick? As soon as I saw a pudding-like chunk on my spoon I immediately removed the pan from heat and kept stirring. As it cooled, it thickened significantly.. it ended up like pumpkin pie filling before you cook it. Hope this helps someone

  • I am sooo so sorry but I nor my family that I had over for Christmas dinner liked this eggnog. It was too strong in the liquor taste. We couldnt drink it at all and believe me, we are not a family of angels that dont drink. I went exactly by the recipe and even managed to not scorch the milk. I enjoyed making it but threw all of it out this morning. Is there an actual "light rum" like there is light beer? I used the clear colored rum that I would considered light and hope that wasnt what messed it up. If I ever get the nerve to make it again, I will use less rum. Please let me know what I did wrong.

  • Living in Belgium I can not buy eggnog at the grocery, in fact Belgians have not heard of eggnog I have found this recipe to be on of the best I am now on a quest to introduce this eggnog to all of Belgium

  • Great recipe 1st time ive made eggnog. i wanted to make sure i got it right and looked at a lot of different recipes, tips and techniques. alton brown, from good eats suggest to first beat the egg yolks by themselves until they are lighter in color. he says this helps to keep the egg yolks from curdling later. i followed this tip and no lumps or curdling at all. hes sort of a scientific guy so he had a whole explanation for it. YUM

  • Good but we didnt cook the egg yolk mixture in the sauce pan. and we also beat the egg whites until stiff peaks formed and then stired that into the eggnog to make it thicker and creamery.

  • Yep, amazingly good stuffI used half & half cream and a 1/4 less sugar. I seperated about 1/2 of it without the rum(for my nephew & me) and 1/2d the rum. A keeper to be sure ;-)I made this again this year and it is soooo good. I only use 1/2 or less of the rum so its not so overwhelming

  • This eggnog recipe is great. I made this last year and Im already getting requests for it again this year. Only change I made is I add a famous chocolatiers White Chocolate Liquor to it and it makes it amazing.Thanks for the recipe

  • Gave this one out as Xmas gift to neighbours who have all returned the containers asking for refills. A real winner, think it is safer using the double boiler method for last stage to prevent curdling

  • This is the best eggnog recipe of all time. I leave out the rum because I make it as a dessert. Many of the negative reviews are referencing the rum. I think the ratio is wrong in the recipe for that ingredient, so definitely scale back some if you dont want it to knock out your party lol I also cut back on the sugar (by about 1/4 cup). Store bought eggnog is really sweet. I like sweet, but not sicky sweet. I dont use the double boiler method because it doesnt really prevent the problems that people have. So basically thats it, dont use too much sugar or rum. If you dont have light cream, sub half heavy whipping cream with half whole milk (tastes the same). Need small saucepan, strainer (for cloves), whisk, and mixing bowl to make this recipe. Hope that helps.

  • Recipe is excellent espeically if you are making something with egg white and need something to do with the yolks. Next time I would not use the rum at all and let anyone add it if they wish. I only used 3/4 cup and it was too much. Really good otherwise.

  • I was generally satisfied with this recipe. I didnt have any cloves so I just left that out. I used only half of the alcohol and people still thought that was plenty. The only thing that bothered me was that before cooling I poured the wonderfully fragrant mixture into a thermos to bring to Xmas dinner. By the time I got there the next day it had separated into a foamy layer on top and liquid on bottom. A quick stir with a big spoon corrected it and it tasted great. I suppose that is a small price to pay for homemade eggnog without the non-separating chemicals you get with the grocery store brand.

  • OH MY GOD... absolute perfection I used half-and-half because I couldnt find light cream in any store. I dont know how it was *supposed* to taste, but I cant imagine it tasting any better than this I also followed a friends advice and prepared it the night before, which gave the ingredients a chance to set. She was absolutely right The next day, the eggnog tasted a lot richer and creamier than the night I prepared it. I served it at my holiday party and the guests were ecstatic about it Not only that, but the leftovers stayed in my refrigerator for a good two weeks after the party (the recipe made two pitchers-full) and it was still just as delicious as the day of the party. This recipe is DEFINITELY staying with me.

  • Nataliesmom is my sister and I tried her eggnog for the first time this Christmas. It was the best homemade eggnog I have ever tasted and better than store bought eggnog too. I will be making it myself in the future. I give it five stars - and not just because shes my sis.

  • This is a true eggnog drink Great with Captain Morgans Spiced Rum

  • Ohhohoh So good I did a half batch using whole milk (no cream) and omitting the rum (we have a four-year-old). Because we used milk, it was much thinner than it would be with cream, but it was still really good. I used two cinnamon sticks for the half-batch in place of the ground cinnamon but next time I would only use one as my husband said it was a bit strong (hes allergic but not terribly so). I had no problem at all with curdling eggs: I heated the milk mixture in step one, then I whisked the yolks and sugar together as per step two. I slowly added cup of hot milk to the yolk/sugar mixture, whisking constantly. When it was all well incorporated, I added another half-cup. And another. And another. After there was two cups of the hot milk mixture whisked in, I slowly whisked the egg-milk mixture into the saucepan, and then followed the rest of step two. No problems here Since I omitted the rum, it was a little too sweet, so next time Id cut back on the sugar if were omitting the rum. Thanks for sharing, Natalies mom :)

  • Great recipe I followed someone elses advice and reduced the amount of egg yolks. Being Indian, I used masala chai spices consisting of cinnamon, nutmeg, cloves, one peppercorn, and cardamom(no tea) all crushed together and it gave it a very nice kick

  • Eggcellent I have made this sooo many times since Christmas. My husband cant get enough Good thing I like egg white omelets. Two things that I do differently......leave out the rum (then I use Captain Morgan for those who want alcohol, for this recipe its better than unspiced) also I use brown sugar in place of 1/2 cup of the white sugar, it adds a fuller flavor to the nog.

  • The only word I can think of to describe this eggnog is SUPERB It is very easy to make, and it is deliciously smooth and creamy. I will definitely makeit again.

  • I have never liked eggnog (Id only ever had store bought).. I made this on saturday and it was absolutely WONDERFUL My 2 and 4 year olds loved it too (did I say I left out the rum?? lol).. THANK YOU.. this is a new holiday tradition for us

  • I just wanted to add a few comments since some of you have had trouble with the egg yolks cooking. The milk should just barely come to a boil, not a full rolling boil. Make sure you pour the milk into the yolk/sugar mixture and not vice versa. Also, it has to be done very slowly. Start off pouring in about half a cup and whisking as you do it. Then add a little more milk, increasing the amount each time until about half the milk is mixed in. By that point, you can pretty much just pour the rest in and whisk. Ive never had my eggs get cooked by the milk and this is always how I do it. Hope that helps And remember to add rum TO TASTE. My family are drinkers so the amount called for in the recipe is the amount we like. You might want to start off with less and add more later after the flavors have time to blend.

  • This eggnog is DELICIOUS, a real winner. I made a batch to try out before the actual holiday event and I cant stop "taste-testing" I used a darker rum just out of preference and grated a little fresh nutmeg over each serving. Will definitely make this over and over.

  • Really good. Im not a big fan, but my super picky husband, who loves eggnog, loved it. Hes very excited that now Ill be able to make this year round since its only available in stores during the holidays. It really is better the next day because the day you make it, if you drink it, its kind of gritty but it mellows out by the following day. Just make sure you mix the container each time you take a glass because the spices go to the bottom after a while.

  • I DONT like eggnog BUT....I LOVE this stuff Just tried it over the Thankgiving holidays at my brothers house and fell in love It is so delicious, I cant imagine not having it every year for the rest of my holiday seasons My brother used rum in his batch. It kept really well in the frig. We "sampled" it for several days. The only thing I would change is to make a bigger batch so we could enjoy larger cups without drinking it all up in one day Thanks for sharing Nataliesmom

  • This is fantastic egg nog We served it new years eve and it was gone in the first hour. I served rum and brandy on the side for our guests to spike themselves instead of mixing it in.

  • Be very careful when youre bringing the milk mixture to a boil in the beginning - it only need to JUST boil, or it might curdle Also, we whisked the egg yolks and the sugar in the kitchenaid mixer until they were fluffy, and then VERY VERY SLOWLY (at least for the first couple of cups) added the hot milk mixture to the fluffy egg yolk mixture with the mixer still going on medium speed - that way the egg mixture gets tempered and doesnt turn into scrambled eggWhen everything was all mixed we put it back on the stove and cooked it (stirring constantly) until it reached 160F, which is when eggs are deemed "safe". You have the option (in some recipes) to whip the egg whites up separately and then fold them into the eggnog at the very end (Im not sure whether youd add them to the hot eggnog or whether youd let it cool first...) but we didnt do that.

  • I usually dont take the time to give a write-up, but in this case I thought maybe so. I really looked at a lot of recipes because I was looking for a good one. I can tell you this is it. Very easy to make, and it came out so nice. I cut the rum down to a cup and a half from the 2 1/2 it calls for so it wasnt overpowering. Dont get the idea that this will taste anything (thank goodness) like the eggnog you buy in a carton. This is so much better. Its exactly what I was looking for Thanks for sharing the recipe Nataliesmom.

  • In a word - excellent I will NEVER buy store bought egg nog again.

  • I dont drink eggnog, so I dont have first hand experience, but I made this for my dad for Christmas. He loved it, couldnt get enough

  • Oh my, oh my I do believe this tastes better than anything you could get from a store, its so easy, AND theres no raw egg Could life get any better? This stuff is amazingly good.

  • Excellent This will definitely become a holiday tradition You can use up to half the rum and still have the flavor of it without getting toasted. But depending on how hectic your holidays are, you might want to add the whole amount... and then some I suggest adding the rum to taste.

  • Delicious Very thick, very smooth, perfect taste. Everyone at work enjoyed it and was shocked to learn that it was home made. Told by all that its better tasting than the stuff bought in the store. Made it exactly as the recipe called for. Tempered the eggs with a cup or so of the hot milk so they wouldnt curdle. Used Cruzan Vanilla Rum only because it was in the cabinet. Will use the Captain next time. Doubled recipe and took half out for those who dont enjoy the rum. Flavored with rum extract. Both, with and without rum was excellent. Follow the recipe, get excellent results.

  • THIS IS SO GOOD. I LOVE that the eggs are cooked and that it tastes just as good with or without the rum as we cant have the little ones drinking... thanks for the Amazingly Good Recipe

  • I am from Australia, and had never tried egg nog. Was keen to though, and this is pretty good. Will definately make next year.

  • This eggnog is so good it is ridiculous I dont even like eggnog and I loved it. My husband had four mugs of it, plus my husband also made a milkshake. I also gave some out to neighbors as a Christmas gift. I couldnt find whole cloves so I just used a generous pinch of ground cloves and it worked just fine.

  • This was a delicious recipe, easy to follow, and a safe bet with cooked eggs

  • I agree - oh my This is excellent. Its in my refrigerator right now waiting to be served tomorrow night at a gathering of my co-workers. I hope it makes it My husband is hanging around the kitchen asking for tastes. Thanks for the great recipe.

  • Amazingly Wonderful Eggnog My husband, who hates store-bought eggnog, loves this, as do both my kids I thought the ground cinnamon made it too "gritty", so I used 2 whole cinnamon sticks that I strained out with the cloves. Definitely use the double boiler so the milk & egg mixture doesnt curdle- youll get a nice creamy consistency.

  • Great Recipe I added one orange peel to the milk mixture, then strain once milk boiled. Perfect for the holidays

  • OMG This was one of the best eggnog recipes I have ever tried in my whole entire life It tasted like a little piece of heaven

  • This was a great recipe. It wasnt as difficult as I thought it would be. After it sat overnight the nutmeg became very strong so I may cut down on that nextime. Other than that it was very good. Thank you.

  • This recipe was great It was not too difficult, considering I have never made eggnog before. It was also not too thick.

  • This is a fabulously simple and great tasting recipe. I left out the rum as this time I made it more for "around the house" consumption rather than a party, but the flavor and consistancy was great. Also, you can play with the seasonings until it is as you want it. I think that this eggnog is a bit heavier on the cinnamon taste than store bought stuff, but I liked the warmth of the cinnamon. I really like nutmeg & cloves so I increased those a bit. All in all, this is one for the recipe box:)

  • Awesome very easy to make. I used half and half instead of cream, and you couldnt tell the difference.

  • This is the first time Ive ever made eggnog, but I left out the rum. I had a little curdling as well but I blended it and it came out perfectly My dad said "It has the perfect name, it is amazingly good eggnog" Ill definitely be making this more often...much better than the store bought one.

  • Smooth and creamy.... a delicious complement to a holiday celebration. We loved it and will plan on having it next Christmas too.

  • My son is always asking why I didnt buy eggnog (in the middle of summer) so I cant tell you how happy I am to have found this recipe My cloves were a little old so I decided to use pumpkin pie spice in place of the cinnamon & cloves. I used 11 yolks (one got away from me), 1 1/4 c sugar (will use 1 c next time) and fat free half n half in place of the light cream (next time Ill try all whole milk). I cooked the whole mixture over low-med heat for about 10-15 minutes & I didnt have any problems with the eggs. I wanted to be extra sure they were safe for my kids to consume. Its chilling in the fridge right now & I cant wait to let my kids try it because its already delicious Now time to make an ANGEL FOOD CAKE with all the egg whites Thank you for a great recipe we can enjoy all year

  • I really liked this eggnog recipe Instead of letting it cool, however, I served it while still very warm. A great way to warm up on a cold winter day

  • Delicious I see why this would be a must make every year. I used half and half instead of full cream and it turned out light and delightful. My husband raved about it and I know he will beg me to make this easy recipe every year too

  • This egg nog has a nice taste but because the eggs were cooked, has a lumpy texture. I prefer the store bought egg nog...or perhaps this recipe without the cooking.

  • I have used this recipe for many many years, it is excellent Ive changed it a bit over the years to my liking by using dark Cruzan rum, half & half, and only 3/4 C. sugar. I usually double the recipe and give out as gifts. You will not be disappointed.

  • This was my first time making eggnog and I was thoroughly impressed. Its gorgeous Way better than any you can buy at the shops My sister and I managed to polish it all off in one sitting. I have made it since and i divided the batch in two. One was made with light rum, the other with dark rum. Both went down a storm Family members have their favourites, some preferring the dark rum but everyone agrees, its fabulous

  • Yummmmm. Great consistency and spiced well. I will reduce the sugar next time as it was a little sweet for my taste. I left out the rum so the kids could drink it though I added a jigger of Morgans Spicy Rum to my glass. Ohhhhhh my gosh. This is a keeper. Thanks

  • This was fantastic. It did take longer to prepare than the suggested 20 minutes, but it was well worth it. I did a half recipe, and like many of the other reviewers, I used less than the recommended amount of rum but still found it potent. I consulted with my mom before trying this recipe, and she told me that the key to not curdling the eggs when mixing in the hot milk is to do it a teaspoon at a time. That way, the eggs warm slowly and dont cook in the mixing bowl. After you get about half of the mixture in, you can start pouring more in at a time. I did it that way and I had no problems.

  • I will never be able to drink store bought after making this. It is so delicious I cut the rum in half and I thought it made for the perfect amount of rum. Any more would have been too strong for me Next time I will make sure I have some whipped cream to put on top It lasted in my fridge for several days and we all were really able to enjoy it to the last drop

  • This recipe was absolutley AMAZING I had never attempted to make egg nog, but was thinking of how great this would be to put in a basket of goodies for friends and family for Christmas. I am so impressed It was time consuming waiting for the milk to boil, but it was an all-in-all easy recipe. I am not a drinker, so I substituted 1 tsp of rum extract for the rum...delicious. My only alteration when I make it again (tomorrow) is that I will cut the sugar back to 1 cup. I used 1+1/4 cup today, and it was just a tad too sweet. I think I would prefer it to be a bit spicier as well. (Of course, I just made it about 3 hours ago, so the taste is likely to change once all of the flavors have time to marry overnight.) THANK YOU SO MUCH for sharing this fabulous recipe

  • The only change I make to this is to omit the rum so its kid friendly. My family loves this The flavor is smooth and just the right texture. You will never buy eggnog again after making this recipe

  • Very tasty recipe & Im an eggnog fan. My local store didnt carry "light cream" so I used 2 cups 1/2&1/2 with 2 cups heavy cream and that worked very well. Also used fresh ground ginger ( I use a coffee grinder dedicated to spices ). WARNING: this recipe is NOT for dieters

  • Absolutely delicious I am still very much a novice in the kitchen, but I managed to make this without any problems and it tastes fabulous. (We omitted the rum and used low-fat half and half in place of the light cream.)

  • I had some store bought eggnog 12/23/04 and debated about even making this recipe, I did not like the taste of eggnog at all.I decided to make the recipe due to my husbands family being big eggnog fans. Everyone, including me, was impressed with this eggnog, it was delicious. It tastes very rich and sweet, almost like icecream. Thanks so much for this wonderful eggnog recipe.

  • Excellent taste. I used only 6 egg yolks instead of 12, 1/2 and 1/2 instead of cream and a teaspoon of rum extract instead of the rum. Serves only 8 or so, but it is less caloric and less costly to make. Still very tasty

  • This is pretty good but I like the "Southern Comfort" brand eggnog much better.

  • So good and wonderfully creamy Wow I will make this every year. It made about 2 litres but now I wish I had made 4

  • My first time making eggnog, and this recipe made me look like a pro THANK YOU Also, thank you to those that contributed by sharing that less rum would be best, I put half of what the recipe asked for, and it turned out GREAT

  • This was so good I didnt have any cream on hand, but it tasted just fine without it

  • OH MY GOD It was so good. I left out the alcohol and let each person add it to their drink individually if they wanted it. I didnt have any problem with my milk curdling. I didnt bother tempering the eggs, they did cook up a little so maybe a I should have. I ran it all through the blender, so it was fine. Sooo rich though. Could only do a few sips at a time, or had to cut with milk. Will make for many more holidays to come.

  • Im sorry, but I cant give this 5 stars. The mixture was far to thick, and didnt even taste like eggnog. Alton Brown has a recipe that Ill stick to......

  • Not only did this make wonderful eggnog it made delicious ice cream too. Just out of curiosity I put the leftover eggnog in my ice cream freezer and it turned out great. I did leave out the rum and add a small amount of rum extract instead.

  • Wow, this recipe was very hard to master, but the results were worth it 100%.I took andyandjennys advice on how to best prepare this eggnog, and since Im a teetoaller, adding the rum wasnt an issue, but boy was it spicy I doubled the cloves and cinnamon, and halved the milk and eggs, so it came out VERY creamy and VERY spicy. Well done nataliesmom

  • I agree that the cinnamon was overpowering & will cut it in half next time. Other than, this was a declicious eggnog. Very rich & creamy

  • Oh man, ANYONE who drinks this stuff cant get enough.

  • I was actually looking for a recipe that I could easily make into a non-alcoholic version, so why did I pick the one with 2 1/2 cups of rum? I liked the other proportions I made this as directed but after cooling the tempered egg mixture I didnt add the rum. I added 2 1/2 more cups of milk (to get the volume right) along with the cream and about 1 to 1 1/2 teaspoons of rum flavoring. It was delicious and my kids guzzled it like water I had to make 3 batches of this the week of Christmas...it was a hit.

  • I completely disagree with the previous reviwer. This eggnog is not bland in any sense of the word. If it turned out that way then she/he did something wrong when making it. This is a very tasty recipe and thank you for the cooked eggs. Its very hard to find a good eggnog without raw eggs and this isnt just good, its fantastic My only suggestion to others is to go light on the rum, refrigerate and taste before adding more. Some people like rum more than others and you cant really tell how the flavors will blend until it cools.

  • This is one of three cooked eggnog recipes I found in AllRecipes, but the only one I tried. It truly is amazingly good, and its even better if left another day in the fridge for the flavors to mingle. Ive already made several six-serving batches this holiday (this fit into my cooking & serving pieces better than one giant 12-serving batch). As Natalies Mom points out, its *critical* not to let the egg-and-milk mixture boil--a moments inattention, and Id ruined the batch when the whole thing curdled Therefore, I strongly recommend using a double boiler for steps 1 and 2. It is delicious with either rum or whiskey. Thanks, Natalies Mom

  • This is Awesome. I made it at least 3 times over the holidays. I also left the alcohol (we used brandy) on the side and let people put whatever they wanted in, as not everyone likes or can drink alcohol. My 6 year old loved it. Even with the brandy, it was extremely smooth and was the tastiest weve ever had, and weve tried quite a few. We used to drink the Pennsylvania Dutch from the liquor store with all the alcohol in it and thought that we wouldnt be able to match that taste, but this was much better. Much less expensive too, depending on the alcohol. Once I only had heavy cream and used that and it was just as good. You just have to watch the milk carefully, because once it boiled over, but I rescued it and it was still great. The only thing is trying to figure out what to do with all the egg whites.

  • Ill never by from a store again.Option - cut the rum in one half - the flavor is still there, but the alcohol effect is lessened.

  • Very good. guests loved this eggnog. Next time Ill leave the rum out and have on the side for those who want it.

  • FABULOUS My first time making eggnog and it was a huge hit with everyone And very yummy as well I used only a cup of rum, like some reviews had suggested(even after adding 1 cup it was very strong to me) and a few people put in more to their taste, but i have to say most liked it as it was. I also used heavy cream, which gave it a nice thick texture. I didnt have problems with curdling either, our eggs were at room temperature so maybe that helped along with having my boyfriend help and pour the milk super slowly a little at a time while i whisked away in the egg bowl (b/c after reading reviews i was worried about that as well, but it worked fine for us). Overall, FANTASTIC RECIPE. Will definitley be making this again

  • Super yummy I followed recipe exactly except halfed the nutmeg and substituted milk for rum for the kids. Awesome be sure to let it set for a day or two to blend. I will never use another recipe, its that good

  • We made two batches of this...one alcoholic and one without alcohol. We decreased the amount of alcohol in half and found it was still a little too strong for us. But that is just our preference, and I actually prefer non alcoholic eggnog. The non alcoholic batch was AMAZING We even used skim milk to make ours, so it wasnt super thick, but the was so amazing. Way better than any of the best store bought kind. This will be a keeper and will be what we make for years to come

  • This was probably one of the most ambitious recipes Ive tried and the results are well worth the effort To temper the eggs, pour about a half cup of the milk mixture into the eggs at a time and continuously whisk. I had no problem at all with curdling eggs. I also only used 2 cups of cream and replaced the balance with milk. The consistency was perfect - not too thin and not too thick. An excellent recipe

  • When doing this recipe pour the rum last and check to make sure it is up to your likes. I made it with the original amount of rum and it came out super strong, but it still a great recipe

  • I hate store bought egg nog....always have and always will. I was hesitant to make some, but my husband loves egg nog and I thought I would make some for him as a nice treat. OMG This stuff is AMAZING I made it exactly as described, with the exception of tempering the eggs in a portion of the hot milk first. So easy to make. I let it sit for 24 hours before serving, and wowsers...great stuff We had company for dinner, and they couldnt get enough of it. I now get asked to make it all the time. Calorie content may be higher, but so worth it over the holidays

  • This is so good I followed the recipe exactly and it turned out great. Thank you for sharing this recipe, it will become a staple in our holiday celebrations

  • This recipe is really, really good Yummmmmmmm I, like another reviewer, slightly curdled my milk/egg yolk mixture while cooking (and I was sooo careful), but I too used my blender to "smooth" it out, and it worked great Thank goodness for blenders or I have wasted 16 egg yolks (I made a gallon of the egg nog for our card party tonight). I also froze the egg whites for future meringues. I cut down on the rum too, and used spiced rum. Wow, this is a great recipe and it will certainly be a hit tonight

  • Five wonderful stars. Ok heres my dish. I love this as does my boyfriend and were taking it to his moms house tomorrow. I didnt use light i used heavy cream i read a previous review that said if you like it thick go for that and i do so i used that. There was no way i was going to use whole cloves and drain a little to much for me so i used regular cloves. Wonderful. I do not measure anything smaller than a tablespoon so none of my spices were measured leaving it WONDERFUL But this was my second time using it due to boyfriend help the previous night we over cooked the egg and milk stuff combined and it became HUGE CHUNKS. So do not over heat. Oh and due to making it a second time i didnt have enough egg yolks and also lost two while yolking them away from there whites so i only used 8 yolks.

  • Oh. My. Goodness. This is heavenly I know that the holidays are busy, and the last thing I need is another item on my "to do" list, but... I think Im going to have to make this eggnog a Christmas tradition All three kids agree that its better than storebought. Even my non-eggnog-drinker enjoyed it. This is a "must try" recipe. I goofed and added whole eggs rather than yolks. The eggs curdled, but a quick whirl in the blender took care of that little problem. I subbed a split vanilla bean for the 1/2 teaspoon of vanilla extract in the first step. I couldnt find light cream, but half and half seemed to work fine. I didnt add rum because of the kids, but guests could add rum according to their tastes at serving. Unfortunately, this eggnog wont be around long enough for guests to enjoy Merry Christmas

  • This eggnog recipe turned out great. I left out the alcohol so people could add the amount they prefer after pouring. Thanks

  • I made this for a party last year and I thought it was so good, but nobody went crazy over it. I am in the process of planning for the party again this year and all my friends have come to me one by one and tell me, " Please make that awesome eggnog again, it was so good" I have gotten myslef into something, havent I? It is VERY good Thanks so much for sharing this recipe

  • This was great, very rich Although, I added a little more of the heavy stuff (Rum)since we have some big drinkers over here Thanks for sharing.

  • This was a great recipe. I used 3 different types of sugars and Paul Masson Brandy instead of rum. Paul Masson is really smooth; therefore, making the eggnog smooth to taste. I probably used more than the recipe called for but you have to taste test as you go as with any recipe so that you cater to your own tastebuds. I saw that another review mentioned using a light colored rum and the eggnog did not come out well. I recommend only using a dark colored liquor for eggnog. I was skeptical about adding leaving the liquor in over night but it worked out find and mixed well. I whipped the leftover egg whites with sugar for some fluff to add to each glass of eggnog. Made this twice so far and all my family and friends loved it.

  • Never had eggnog before and this was simply amazing Followed recipe. Store in an easy to shake container.

  • Excellent. Perfect, as written. If some reviewers wanted thicker eggnogg, then perhaps this wasnt for the recipe for them in the first place -- but instead of slamming it, they should just find one that suits their tastes (whether common or not). Same goes for the level of rum. Just because recipes are not to your PERSONAL taste, it doesnt mean its a bad recipe -- but it may mean that youre just not a talented or experienced enough cook to read a recipe and judge what modifications might need to be made. All in all, I just wish people would quit slamming recipes as a whole because it doesnt suit "them." Heck, I doubt I would want to be "them" anyway......

  • Made this for Christmas Eve and everyone LOVED it My first crack at egg nog and I would make this one again. The two things I did different is not cook the mixture until thick, just hot and used dark rum instead.

  • Fabulous This got many rave reviews at our faculty Christmas party last night. I left out the rum entirely and didnt have whole cloves, so I followed a previous reviewers advice and substituted 1/2 tsp ground cloves. I had no curdling problems at all - just whisked in the hot mixture 1/2 cup at a time. I will definitely make this again

  • I made this for an open house I had. I am not really that fond of eggnog nor is my husband,but we were having a very large Christmas party and I thought it might be a nice touch for those that like it at this time of year. Tip: eggs separate easily if they are room temp when you do it. I doubled the recipe but cut back on 2 yolks. I used a combination of cream, 1/2 & 1/2 and Organic whole milk. Organic milk tastes VERY creamy all by itself. My kids dont like it because I bought the "cream" milk again. I have to by skim just to get them to drink it. So I was trying to cut the calories a little using the whole milk. I used cinnamon sticks like someone suggested and the whole cloves. I threw in extra cloves because it just didnt look like it would do anything. I wouldnt do that again. I know how to temper the hot milk with the cold eggs but in the end I ended up with somethin. Not exactly curdled, but lumpy. I strained it which was difficult because of the foam and mini curdles and the cinnamon sticked fell apart into many pieces. I put it in a blender and it all the curdles completely disappeared. It was delicious. I didnt add the rum to the batch we just added it as needed per glass. My kids iked it and my husband put what was left in his coffee the next morning. It was not thick like a smoothy but thick like heavy cream. I dont drink it in the past so I didnt know any different. I would make it again next year.

  • I thoroughly enjoyed this recipe. Thanks for sharing To any of you who may make the same mistake I did (I let the egg mixture get a little too hot and I almost had scrambled eggnog) there is a way to still save it Im sure it would have been better if I hadnt over cooked but heres what I did, I put the egg and milk mixture through a food processor so that it was smooth instead of clumpy, then I let it cool, and mixed in the cream, vanilla, etc. SO IF YOU MAKE THAT MISTAKE DONT JUST THROW IT OUT When it was all said and done and cool, it was delicious. Perhaps the texture was not quite as nice, but it was still good.

  • Very nice - not like the store-bought eggnog I grew up on, but very good. I took a batch to a work potluck and the older generation just raved about it. The younger ones could take it or leave it. I liked it very much though.

  • I made this for a christmas party, even without the rum everyone raved how great it was rich and creamy

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