New This Month

Raise a holiday glass of this cooked eggnog, a tasty alternative to traditional versions.

Source: Martha Stewart Living, December/January 1999



Cook's Notes

Here, we cook the egg yolks with milk and sugar to make a custard, resulting in a rich flavor and silky texture (and eliminating any safety concerns regarding raw eggs).

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How would you rate this recipe?
  • MS10351386
    23 DEC, 2018
    I’ve made this recipe several years in a row. It is delicious. I got rave reviews, especially from people who don’t traditionally like eggnog. It is less thick - or at least that’s how mine turned out. I also added extra booze (and I’ve used both rum and bourbon). I’ve also used rum extract to make it NA for the teetotalers in my life. All versions +A
  • Parker Gabriel
    22 DEC, 2016
    This is an atrocious recipe! It assumes you want to get DRUNK on the stuff. But what if you CAN'T drink boozes on grounds of, say, being an alcoholic, recovering or otherwise? This recipe had BETTER get a variation where the rum is added to the custard BEFORE cooking, so that any ethanol in it is cooked away, leaving behind the rum FLAVOR elements but NOT getting its drinkers drunk. Otherwise I will NOT make this recipe, EVER!!!
    • kristenmenecol
      17 DEC, 2017
      1. Egg nog traditionally contains alcohol. Nog literally means, "strong ale". 2. If someone can't drink alcohol, I don't think they would be looking up a traditionally alcoholic drink. Would you go to a recipe for a White Russian and complain that vodka has been added? 3. I can see that you think the recipe is trying to get you, "DRUNK". However, I have read the recipe multiple times and it only calls for 1 cup of rum for 10 servings. That's less an than ounce of alcohol per serving. Do you equate 0.8 ounces of alcohol with someone trying to get you drunk? 4. You seem upset that there is not a variation that doesn't have booze. Have you considered not adding the alcohol? The recipe will still "work" without it. If you don't want it: don't put it in. 5. You want rum flavour but no rum taste? Why not buy rum flavouring or heat it as you suggested? It's like you've brought up a problem and solved the problem in the same comment, but are still outraged.
  • auntchristine
    9 DEC, 2010
    Eureka! I'm pretty sure this is how my mother used to make our breakfast eggnog (without the seive step I think) substituting for the rum a cup or two of hot coffee left over from my Dad's breakfast. We would break crackers into the sweetened hot coffee eggnog. It made an amazing breakfast on freezing winter mornings.

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