Eggnog

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Average Rating:

Total Reviews: 213

Showing 161-170 of 213

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  • on November 18, 2007

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    absolutely fabulous! we made this last year and will this year also. after tasting this eggnog you will never go back to that stuff you get in the store that "claims" to be eggnog.

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  • on September 22, 2007

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    ...and it turned out GREAT! I know it's not "eggnog season," but I was in the holiday spirit. Alton Brown never steers me wrong! I love Good Eats and I will be making this recipe again and again.

    One thing though, the fluff keeps floating to the top. Even though I re-stir the eggnog before I ladle it into the glasses a few minutes later, it separates. Is that typical?

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  • on July 06, 2007

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    I made a batch at Christmas to share with my brother while we were opening presents...it was very good, very smooth and 100 times better than anything you buy in the store!

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  • on July 03, 2007

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    This is a very good recipe. When I grew up my Grandfather was in charge of making the egg nog. No one could be in the kitchen when he made it and it died along with him as only he knew how he made it. I do know it was an uncooked version and he used a good bit of bourbon in it, no measuring. I peeped in to the kitchen once when he was making it and saw him pouring the bourbon into the large bowl. He made a huge amount for the huge family gatherings we had. Mother would not lwt me have but a small amount because of the alcohol and I loved it! I always begged for more. LOL I do know that he said it did not have to be cooked because the alcohol "cooked" the raw eggs.I would like to know if this is true. Does the alcohol "cook" the raw eggs?

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  • on May 30, 2007

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    ... though I might try 2% milk next time

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  • on March 27, 2007

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    I enjoyed this nog, but as I'm not a huge fan of the taste of alcohol, I think half the amount would have served just as well (perhaps even none at all.

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  • on March 03, 2007

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    An excellent recipe that is relatively easy to make. I have yet to find 'pasteurized' eggs, but the tempering method works just fine.

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  • on February 27, 2007

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    Used this recipe and served in little 'shooters' as part of an amuse bouce. Creamy, but light enough to be enjoyable, without that syrup-y texture and taste of store bought.

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  • on February 20, 2007

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    easy to prepare,goes down just as easy.

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  • on February 10, 2007

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    this recipe was absoulutely fabulous it was fantastic i loved it it was delicious

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