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).
5 star values: 22
4 star values: 21
3 star values: 12
2 star values: 7
1 star values: 2
Rating: 5 stars
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
Rating: 1 stars
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!!!
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.