Comments on: Egg Nog

By: Cory

Cory — Tue, 08 Jan 2013 05:24:34 +0000

This is genius – I can get lazy making cocktails too; even shaking drinks is a pain. But, yeah, I’ve tried it and loved it. Made it with both rum/brand and just rum, and both are great. Might experiment with other liquors and see what comes of it – like amaretto or something. Cheers!

By: Paul Dow

Paul Dow — Tue, 01 Jan 2013 03:01:47 +0000

JM,
I’m an egg nog freak myself, so this post was exciting to find. I don’t know if you’ve worked with Brinley Gold Shipwreck spiced rum, but just wanted to throw it out as another excellent spiced rum on the market.

Cheers and Happy New Years!

By: Mike_D

Mike_D — Sun, 30 Dec 2012 02:08:10 +0000

It’s Mike checking in again as I’m in need of some good egg nog. Thanks again! :)

By: Chris Tolles

Chris Tolles — Wed, 26 Dec 2012 01:12:27 +0000

Jeffrey, would you agree that Kraken rum is a good alternative to SJ’s?

Also for those with a limited sweet tooth, 2/3 the recommended sugar is a great compromise…

By: Joelle

Joelle — Mon, 24 Dec 2012 00:18:22 +0000

We do eat eggs, but no dairy, so I changed this up a bit with fantastic results. I cut the sugar for my own taste to 2oz, too. Instead of milk, I used unsweetened plain almond milk, and for the cream I used coconut milk coffee creamer. It is chilling now, but initial tast-testing proved very positive! Thanks.

By: CambodianGalNY

CambodianGalNY — Sat, 15 Dec 2012 21:53:33 +0000

Thanks for the quick reply! I think I will just have to make the EB version for hubby and your recipe to have for myself! He-he! :D

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Sat, 15 Dec 2012 21:20:56 +0000

CambodianGalNY – Yeah, I’ve tried it. It tastes, well, about as good as anything else made with Egg Beaters. If it’s the difference between having nog and not having nog, I guess I’d rather have the nog and suffer through the Egg Beaters. Ya know?

By: CambodianGalNY

CambodianGalNY — Sat, 15 Dec 2012 21:13:29 +0000

Hey Jeffrey, Came across this recipe while searching for the “best eggnog recipe” online. Firstly, thanks for providing such an easy recipe. Totally plan on making this, but was curious if you or anyone else have ever tried it with Egg Beaters Original? Hopefully, no one will want to ‘beat’ me for even asking, but looking to cut down on cholesterol for hubby’s sake and still enjoy a glass of nog! It may not even be possible for it to even work, but any suggestions to tweak it a bit with the change and still have a decent result would be greatly appreciated. Thanks in advance!!

By: Peter Boothe

Peter Boothe — Sun, 25 Dec 2011 17:03:55 +0000

This egg-nog is freaking delicious, and won the family taste test for two years in a row. This year, everyone just requested that we forgo the taste test and only make this one.

Thanks for a great recipe!

By: SeanMike

SeanMike — Mon, 19 Dec 2011 22:45:34 +0000

A pregnant friend of mine just informed me that her first post-birth drink must be this eggnog.

DAMN YOU J-MO! No, wait…errr, I mean, thanks!

By: Ryan

Ryan — Sun, 18 Dec 2011 20:47:07 +0000

Was just directed to this site by my brother, who had tried the recipe and loved it. He did recommend cutting the sugar to 2oz. I’ve made this recipe three times this season, and it is the best eggnog I’ve ever tasted. One batch I did substitute whiskey for the brandy, which worked in a pinch. And chilling for at least a few hours is definitely essential for best flavor. Anyways, very impressed with the recipe, looking forward to trying a few more things from your site!

By: jellydonut

jellydonut — Mon, 12 Dec 2011 23:13:57 +0000

This recipe may be good, but it’s got ways to go until it reaches the echelon of Evernog.

http://infoarsenal.hubpages.com/hub/How-to-Make-Evernog

By: PaigeAllicat

PaigeAllicat — Mon, 12 Dec 2011 18:10:59 +0000

Jeff,

This eggnog recipe has fueled my holiday glee for three years running. I make it exactly as you have written it and can now whip up a batch from memory.

Last year I made a gallon or so of this amazing stuff and took it to a workplace “Nog Off”. You got all the credit for the recipe of course, and your version won hands down.

This year’s first batch got drunk while I trimmed the tree, and I’ll be bringing a pitcher or two of this delicious eggnog to my family’s Stocking Fest. I’ve been talking it up since last year and they’re all excited to try it. I know it’ll be a big hit.

Thank you for this perfect eggnog recipe!

By: Dan

Dan — Sun, 04 Dec 2011 17:37:50 +0000

Thank you for the recipe. I turned the sugar down to 1/4 cup to fit my own taste. It’s been a hit!

By: Caleb

Caleb — Sun, 04 Dec 2011 07:06:51 +0000

Just want to say, I made this for a party and it was delicious and we plowed through it. I I multiplied this recipe by six for twelve “healthy” servings and everyone loved it. Balanced, perfect amount of booze, not sickly heavy because of the milk. Great recipe, thanks!

By: Elizabeth

Elizabeth — Sun, 27 Nov 2011 23:07:07 +0000

Delicious! I was even able to cut back the alcohol to 2 oz and it was goooooood. I used 1/2 and 1/2 of Hennessy VS Cognac and Myers’s Dark Rum, because that was all I had. I didn’t even put the nutmeg in the mix, but grated it on the top after. Chilled or straight out of the blender, it was still great!

By: Daniel

Daniel — Tue, 22 Nov 2011 02:40:21 +0000

Just made a batch and is hands down the best eggnog I have ever had. With this recipe I will be crowned king of Thanksgiving.

By: Mike

Mike — Thu, 17 Nov 2011 15:28:00 +0000

I’ve made this eggnog for the past 2 Christmas seasons and everyone loves it, even those who generally don’t care for eggnog. Thanks for sharing your results. Looking forward to making this again this year. :)

By: Tracy

Tracy — Thu, 17 Nov 2011 00:54:25 +0000

Just made this for the 2′nd year in a row – in prep for Thanksgiving. I love how the flavors meld and it develops a viscosity over time that allows me to be satisfied with a smaller serving (which makes it last longer). I’ve also been using it in holiday recipes that call for eggnog, the flavor is far superior in confections and baked goods to the commercial stuff.

By: A. Nuran

A. Nuran — Sun, 13 Feb 2011 07:37:34 +0000

More to the point, it’s part of a very long tradition of milk and egg based drinks. Look at old formularies and receipt books or cookbooks and confectionery manuals from the last five hundred years. There are all sorts of caudles, possets, flips, bishops, creams and so on. Some are alcoholic. Some are not. Eggnog is just the last and, if you drink the pisswasser that comes in a carton, least of them.

By: Clark Chesser

Clark Chesser — Tue, 04 Jan 2011 15:57:04 +0000

Jeff, I made this for the 2nd year in a row from your recipe. I love the simplicity of this version…I never had the patience for separating eggs, and folding in the whipped egg whites. This has become a new Christmas tradition at the Chesser household!
Thanks!

By: Keith Snyder

Keith Snyder — Thu, 23 Dec 2010 18:10:37 +0000

This is really good, though I only just found whole (not fresh) nutmeg in Northern Manhattan today. Thanks to this recipe, it’s been sort of a quest.

I probably needed that nap yesterday anyway, after I drank the entire test batch.

By: Matches Malone

Matches Malone — Fri, 17 Dec 2010 10:35:34 +0000

Just made some of this tonight and it tastes just as good as everyone’s said. Just one thing, though: unfortunately I AM used to the storebought kind and am wondering if there’s something simple I could do to up the viscosity without altering the delicate balance of flavors. Anyone have any thoughts?

BTW, you’re the man, Jeff.

By: Derek

Derek — Thu, 16 Dec 2010 20:26:54 +0000

This recipe scales easily. I 12x’d it (to use a whole bottle each of rum and brandy) and it worked fine (and was delicious!). I had to make it in like, six batches in my blender though, since it’s just a standard 48oz size.

By: Bill

Bill — Tue, 14 Dec 2010 19:34:34 +0000

I never liked egg nog until this recipe. I made it last year to great to reviews.
I was thinking of making it for a Christmas party —-it sounds like I can just jug it up like the Gallon Margarita recipe (also killer)and keep chilled and serve.
Is this a correct assumption?