Eggnog

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I never made egg nog before, but taped Alton's program, then found the recipe online. I'll never buy store-bought again. Fabu!

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I prepared the cooked version of this recipe. Fabulous! I made one batch for my kids without the Bourbon and replaced it with a little Vanilla. I used Wild Turkey American Honey Bourbon for my batch. Outstanding!!!

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This was my first attempt to make homemade eggnog and this recipe proved to be very easy and tasty. A couple things that are left out, though, after watching the Good Eats episode: For the cooked version, Alton says he used Pasturized eggs. For the uncooked version, you should use pasturized egg whites. (If you're concerned about food safety, I suppose.

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I did the uncooked recipe. I added a pinch of cinnamon and vanilla and used Captain Morgan instead of bourbon (it's all I had on hand and it was incredible!!

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I made some for some friends, some for the in-laws, and some for extended family and of the 30+ people who tried it, they all loved it. Very quick and easy to make. I upped the rum a touch and dropped the whiskey a touch the last time and it was a little better, but I suppose it depends on your taste.

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We made the cooked version but found it bland, even though we added a half tablespoon of vanilla. The texture was wonderfully smooth.

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I like that I can make eggnog from scratch now. Made the uncooked recipe (oooo and it was tasty. Prefer it unspiked, so just subbed the quantity of alcohol with more heavy cream and added 1 teaspoon of vanilla. Simple, frothy, and tasty. Does not rest like a brick in your stomach, although it is rich. Great stuff!

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I have always liked eggnog, but wanted to make it fresh this year. Lo and behold, found this recipe and saw the show in the same night! Needless to say, I will never again buy eggnog! So easy, made the cooked version and added Meyer's Dark Rum. Yummy yummy - and I've emailed the recipe to Mom, too.

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I know that most folks who rate these recipes tend to exaggerate, so I read 124 glowing reviews with a grain of salt. Then I made it. I used skim milk instead of whole, and when I finished cooking, cooling, and whisking in the beaten egg whites, I was astounded. It was light and frothy, and I'm sure that if I had used whole milk, my spoon woulda stood up straight in the danged thing. A resounding success at my house, and the olny improvement I can think of would be to change the system to let me give it more stars! Alton, take an attaboy out of petty cash!

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I have been trying to prepare some Christmas classics over the years. Alton's fruitcake 2 years ago, Christmas Pudding this year and Alton's eggnog today.

I had had homemade eggnog only once before, but it was very memorable, especially compared to the grout cleaner that they sell as eggnog in the supermarket!

I did the cooked version and it turned out great. A bit more work but not hard at all. I used 2% milk instead of whole milk and so added more cream, but It was not needed for richness. Next time I'lll use more 2%. Also, since the egg-whites in this recipe are still raw, I skipped them all together and just wipped cream which I ladled on top of the yolky/cream nutmeg mixture. I liked the contrast in texture flavor of the two different creams.

Other recipes call for SO MUCH alcohol-this one is pretty light which I admire. Also I like the simple nutmeg only, but can imagine some other spices being nice as well. But simple is best for this kind of thing. I doubled the recipe and had enough for us 12 people with extra. Single recipe might be a tad skimpy for the 16 people it calls for??

Our family really liked it!!