This version of the North American Christmas tradition actually cooks the eggs. Mixed with rum, this is a great Christmas party tipple.
This was extremely smooth and tasty. Will definitely make it again! I left out the rum since we don't drink but left everything else the same. - 19 Dec 2002 (Review from Allrecipes USA and Canada)
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! - 23 Dec 2005 (Review from Allrecipes USA and Canada)
Whoa nelly! I used a double boiler for heating the milk. Instead of whisking the milk mixture into the eggs and then back into the double boiler, I just tempered the eggs with about 1/2 cup of the milk mixture, then whisked that into the double boiler. And I used one cinnamon stick instead of ground cinnamon and a little allspice. It was pretty strong last night. I can't wait to see how it ripens. So next time I will definitely cut down on the rum. Oh! And I did have a milk curdling problem in spite of using a double boiler and constantly stirring, so I just poured the milk mix into the blender and kept it running while I added the rum and cream. Update! I tried pumpkin pie spice this time around and did use less rum...perfect!! - 09 Oct 2006 (Review from Allrecipes USA and Canada)