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Eggnog Recipe

Eggnog

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (213)

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Average Rating:

Total Reviews: 213

Showing 101-110 of 213

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  • on December 23, 2009

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    I did the cooked version (serving the elderly.. don't want to take any chances. I tweaked this a little by putting a little mulling spice in two cups of milk and I let that sit in milk just under boiling for about 15 minutes. Then I strained and measured some more milk because what I had was reduced. I also added a little vanilla.

    Yummy! Especially with the bourbon. The little bit added is mainly for flavor and 3 oz. is perfect for that slight oomph to the whole batch. When I have my glass on Christmas Eve, I plan on adding some good rum to my glass.

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  • on December 21, 2009

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    I am absolutely amazed at how good this recipe is. I did the cooked version, so there are a lot of steps involved. But, I found it to be easy to do, and it turned out perfectly. It's so fluffy and thick. YUM!!!!

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  • on December 20, 2009

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    Thank you for showing a "cooked" version of eggnog.

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  • on December 20, 2009

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    i took the advice of an earlier comment and instead of the alcohol I added another cup of heavy cream. It was fantastic!!!! SUPER frothy the way I like it. WAAAAY better than store bought!!!

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  • on December 20, 2009

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    Wonderful recipe... but for parties where alcohol is a no-no (Church I eliminated the bourbon and added 1 cup of heavy cream and 2 tablespoons Mexican Vanilla. Everyone loved it! Thanks Alton!

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  • on December 20, 2009

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    The bourbon is good, aged Havana Club is better, but try 2 oz of Grand Marnier's Navan vanilla cognac and 1 oz of Galliano liqueur. Wow.

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  • on December 18, 2009

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    Rose: Look in your grocery store for a product called Lactaid. It's milk for people who are lactose intolerant.
    I found Lactaid eggnog in the grocery store yesterday, and bought it because my s-i-l is lactose intolerant.

    Lactaid also makes ice cream, but I haven't seen that in the stores yet. Perhaps the manager of your grocery store will order if for you??

    Good Luck,

    ladybaker

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  • on December 18, 2009

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    This eggnog was AMAZINGLY good! We had bought some all-organic pre-made nog from the store, and my husband was dubious that homemade would be that much different--he has become a believer! I made the uncooked version and substituted cognac for the bourbon--YUM!! We HIGHLY recommend this recipe!

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  • on December 16, 2009

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    No insult intended, I am a fan of both chefs, but Alton's receipe was way easier
    and was tastier. To the person who didn't like the egg whites - if you don't beat them into the mixture they will seperate and probably taste funky. Use a little
    arm muscle and it will pull together! :o I tried it with Seagram's 7, Captain Morgan, and brandy and they each had good and bad points...depends on your
    tastes.
    I also used this as a base for ice cream and it was AMAZING!!!!!!
    Thanks Alton and Happy Holidays to all!!

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  • on December 16, 2009

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    i just made this last night, and it was my first time ever making eggnog (i previously have only tried the store-bought kind, which i've always hated. this was very easy to make, and it was very tasty, a lot like liquid ice cream with maker's mark, which was very nice. however, i thought it could use a little more spice, like maybe a touch of cinnamon? i used fresh grated nutmeg, which was fine, but i just thought it could use a little something else. anyway, overall, it was really tasty and i'll definitely make it again, just with both nutmeg and cinnamon next time.

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