Eggnog

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My family has never been all that fond of eggnog until I used Alton's cooked version. I use spiced run to add a little more spice I also make sure to use freshly ground nutmeg. Now they request it at every Christmas eve gathering.. there is never any left although I make four times what the recipe calls for. By the way, the rum is added by the user so the kids can enjoy it too!

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I come from a puerto rican family, so when I told my mom that I wanted to make eggnog, she was absolutely distraught that I was willing to have "raw eggs." I later made Coquito, Puerto Rican eggnog without the 'egg' or the 'nog' until I was able to get my hands on the ingredients. I used Puerto Rican Dark Rum instead of bourbon, and the recipe was absolutely delicious!!! My mother's ideas on Eggnog completely changed for the better. Simple to make, and very creamy and yummy!!

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So naughty - but so nice! I don't really have anything to add to this recipe - it worked exactly as it's written. We used brandy instead of bourbon. Thick, sweet, and very seasonal tasting. Thanks for another holiday staple, Alton!

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This was excellent! Double or Triple up as apparently it "evaporates" quickly. Use a good bourbon, it makes quite a difference in taste. Sprinkle a little cinnamon on top. This is less expensive and much better than store bought eggnog.

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This went so fast that I had to whip up another batch for my guests!! The first batch we did Makers and the second batch I used a nice brandy. If you have more than 4 people, you might want to double the recipe. I think next time I make it, I might cut down on the amount of egg whites to half but the frothy goodness is beautiful.

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So much better than store bought! We used brandy since we didnt have any bourbon or rum, it was very good. We just threw all the ingredients in the blender.

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This was a big hit with the family. Light. Flavorful. Easy to prepare! There's just no reason to buy that premade Eggnog at the local grocer anymore. The key ingredient is the fresh ground nutmeg. "I always keep one of these in my pocket," Alton Brown.

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I also didn't like the egg white on top. I simply mixed the whole egg with the sugar and added that to the milk/cream mixture and cooked it. I would suggest using a double boiler method instead of cooking this over direct high heat. Of course you will end up with scrambled eggs using direct heat. I simply used a large metal bowl over simmering water, heated the cream/milk mixture, tempered the egg a bit and then slowly added it to the milk. I also added the nutmeg last when cooking was completed so as not to overdo the nutmeg flavor, adding a bit at a time until it seemed right.

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This is about the best eggnog recipe that I have found. The only one better was my moms', unfortunately she died in 1990. So this is the best to be found!
Another great eggnog recipe, from Guy Fieris' show would possibly be the Disney Eggnog Creme Brûlée, but I don't know that recipe either.

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Can't really give it a fair rating yet because I changed some things and it came out a bit strange although I haven't tasted it yet. I mixed the eggs together as some had mentioned for a more uniform consistency. I then slowly added in the sugar and set aside. I heated up the milk and cream with nutmeg until just almost boiling as instructed in recipe stirring occasionally. When I went to temper this into the egg/sugar mixture, I noticed that there was some thick scrambled egg-like consistency at the bottom of the cream/milk mixture that was heated? This didn't seem right to me so I just discarded what was in the bottom of the saucepan. Also, after putting the two together slowly tempering and putting into the refrigerator to chill, I checked on it and it has some for lack of better word "chunks" in it?? Anyway, I have yet to taste it so I am not sure how it came out.