Amazingly Good Eggnog
It's taken me several years to perfect this recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste.
Wow, this recipe was very hard to master, but the results were worth it 100%. I took andyandjenny's advice on how to best prepare this eggnog, and since I'm a teetoaller, adding the rum wasnt an issue, but boy! was it spicy! I doubled the cloves and cinnamon, and halved the milk and eggs, so it came out VERY creamy and VERY spicy. Well done nataliesmom!
Great recipe. I added only half the amount of eggs and less cream than the recipe called for and it was still delicious. If the eggs curdle, place the mixture in a bowl on top of a large bowl of ice water and beat rapidly with an electric mixture and this should save your eggnog!
So the negative reviews almost scared me away, but after I read "If you don't like this recipe, you don't like eggnog." I decided to give it a shot and they were RIGHT! I followed suggestions of using only 1 cup of sugar. It's definately sweet enough with only 1 cup. However, I did not add rum. I used 1 tsp of rum extract. Everything else I followed TO THE LETTER. Be very very careful not to burn the milk. When returning the mixture to saucepan, I was worried. Alot of people said the mixture coagulated. After 3 minutes went by (as suggested, on medium heat) the mixture was foaming but not "thickening". I wondered, how thick is thick? As soon as I saw a pudding-like 'chunk' on my spoon I immediately removed the pan from heat and kept stirring. As it cooled, it thickened significantly.. it ended up like pumpkin pie filling before you cook it. Hope this helps someone!
Absolutely perfect! First time I’ve ever made eggnog and this turned out wonderful. The flavors are spot on. Better than store bought. I omitted the alcohol.
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