Eggnog

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Wow!!! I never realized egg nog could taste good. The store bought stuff they call egg nog-- ain't!!!!

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I think this eggnog recipe is the bet not one of the best. Because i am a kid/student i have to take out the bourbon but it is still the best. I make it to let people try real eggnog not some of that look alike eggnog that made people not like it so much.

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I made both the cooked and uncooked versions for my family as a before-Christmas trial. They both went over so well that I have been commissioned to make both! They actually have 2 entirely different tastes - the uncooked is lighter, fluffier, and nutmeggier (is that a word?, while the cooked had a more caramelized flavor, and the foam stayed better integrated. This will deffinately be a new holiday tradition!

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This is the best holiday drink/crowd pleaser around. By the third or fourth batch, I leave out everything but the bourbon.

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this recipe is very easy to make and tastes rich and delicious

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This was a big hit at one of my Christmas parties! Three of my friends, who claimed to hate eggnog, loved this recipe!

The next time I make it, however, and I highly suggest this to anyone else who may be thinking of making this, I plan to have a stand mixer. Beating the egg-whites by hand to a stiff peak was a time-consuming and draining experience that required shifts of three different beaters. Phew!

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I produced several double batches of this recipe during the holiday season. It?s straightforward and easy. A few pointers:

1. After combining the egg and cooked milk-cream mixture, there is enough residual heat to forgo returning the mixture to the stove. As always, test the temperature with a thermometer.

2. When using pasteurized egg whites, check the expiration date. One of my pint only formed foam after twenty minutes of beating. The subsequent pint foamed up quite quickly.

3. If you plan on making several batches, shop at your local warehouse store for a half-gallon of heavy cream. By purchasing the half gallon, it will cut your per pint cost in half.

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I've made this twice. It is so quick and easy. The first time I didn't cook it and the second time I did. I have to say that I like it better cooked. Also, I didn't add the egg whites the second time. I think it's better without the whites. They certainly make it fluffier, but I'd rather have it creamy than fluffy. I don't add the bourbon either. I like mine with rum. I'll never buy eggnog again and I can now have it anytime of the year!!

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A big hit at a recent party, although I must admit I changed the recipe somewhat. I skipped the eggwhites altogether and the result was fantastic.

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I made this for New Year's Eve and it was a huge sucess. Very light and creamy. I did the uncooked version and lived to tell about it. I did use organic eggs just to be on the safe side. The only trouble was my wife who couldn't have any since she's 6 wks. pregnant. Don't skip the booze! It makes the drink what it is.