egg nog

You poor thing! I love eggnog and I would have been really upset with anything less thatn what I am accustomed to. I have never tried to make it myself so kudos to you for even trying! Good luck finding a recipe that works for you.

I haven't had homemade eggnog in years, but we made it often when I was growing up. If I remember right, it was just raw egg, milk, sugar, vanilla and maybe cinnamon and/or nutmeg. How did you make yours that you didn't like it?

hi kitten...raw eggs does sound gross. i've never thot of making egg nog. i've always bought it in the grocery store. and yum it is good. but i find 1-2 times a year is satisfying.

Here is a recipe that I have used. Everyone says it's good. I usualy just buy some bcause I don't like it! LOL Everyone else does in the family but I can't stand it. It is rather hard and time consuming to fix. Good Luck 6 large eggs, plus 2 yolks 1/2 cup, plus 2 tablespoons sugar 1/4 teaspoon salt 4 cups whole milk 1 tablespoon vanilla extract 1/2 teaspoon grated nutmeg 1/4 cup heavy cream, whipped to soft peaks Additional grated nutmeg for garnish Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes. Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined. Yield: 12 to 16 eggnog servings