17 Reviews of Traditional Eggnog

From: troyh

On Dec 17, 2001

Yum! Yum!! Now this is EGG nog. It's nicely thick and deliciously creamy. And the nog is pretty nice too. We used bourbon, rather than whiskey, though. Will have to try whiskey next time.

From: Dustin13

On Nov 6, 2002

You will never find eggnog this good on a grocery store shelf I tell you! this is the best egg nog I have EVER tasted! We didn't use any alcohol.

From: Dee514

On Nov 25, 2008

If you are concerned about the use of raw eggs, you can A- make the recipe using "pasteurized shell eggs," which are perfectly safe to use in a raw state and their use is approved by the USDA's Food Safety and Inspection Service (FSIS). B- cook the eggs, milk and sugar together (making a custard base) and adding the remaining ingredients to the well chilled custard base. FYI: Laws about serving raw eggs vary from state to state. In many states in the USA there only has to be a health warning on the menu to the effect that eating raw and undercooked food (eggs, beef, etc.) is known to cause illness.

From: Bergy

On Dec 27, 2001

I have made the requested changes to the steps and apologize if you found the recipe confusing. I appreciate you pointing this out to me however you didn't say if you liked the eggnog or not.

From: DrGaellon

On Dec 1, 2008

I disagree with Missyvixen1217 on all counts. You can get pasteurized in-shell eggs which would be perfectly safe. If you trust your egg purveyor, there's no reason not to make this. And since food safety laws vary from state to state and county to county, it's probably not illegal in a whole lot of places. That being said, do be VERY careful about any recipe using raw eggs. Salmonella infection is not fun for ANYONE, and can be fatal for children, the elderly, or persons with a compromised immune system. According to an article by Ted Allen in [i]Food Network Magazine[/i], Nov/Dec 2008, "According to a study by the World Health Organization, about one in 14,000 eggs is thought to be contaminated [with salmonella]. (Other research says one in 20,000.) If a person consumed 250 eggs a year and lived to be 80, the risk of a single infection would be one in 80 lifetimes. Further, alcohol kills salmonella - in this respect, a strong nog may be the safest nog."

From: Mom2MMCJ

On Nov 2, 2007

I made this without the alcohol and it was great. My whole family loved it and had me making it all season. I'll definitely be making for this season too! Yummy!

From: CrapScreamer

On Dec 23, 2007

Good stuff! I added approximately 1 more cup of sugar to the final mixture. Not as stupid-thick as the store-bought crap, and much tastier.

From: Silvano

On Nov 2, 2008

Made exactly as posted minus the alcohol and it tasted awesome!!!! Very easy to make also. Thanks for a great recipe

From: Joanne Kwiatkowski

On Nov 20, 2005

I have made this recipe for years and recently lost it. This is exactly it. You can adjust the alcohol or use none. Thank You!! The instructions are self explanatory.

From: Kitty Z

On Jan 22, 2007

I'd never even had alcoholic eggnog before, never mind made it, but this was my assignment for a Christmas party so I forged ahead. I can't speak to it's traditional-ness, but it was a huge hit. I'll be making this again next year.