A light, easy and non-alcoholic eggnog.
I have been making this eggnog ever since finding it in a Home Economics Cookbook "So- you are ready to cook" by Mary Ann Duffie. To the reviewer who gave a low rating because it was not "thick", this is NOT meant to be "thick", if you like it that thick, try using sweetened condensed milk. The only changes I made (to make 1 serving) I used 1 egg, 1 Tbsp sugar, 1 Cup of milk, 1/4 tsp vanilla, a few grains of salt, and added whipped cream and nutmeg for that special touch. I have never had any issues finding egg chunks, as another reviewer mentioned. I find it helps to thoroughly whip the eggs first I am so glad I found this recipe, I was about to submit the one from my old cookbook. It is definately the easiest egg nog out there, and I've never had any illness from consuming the raw eggs. Thanks for posting! - 18 Nov 2006 (Review from Allrecipes US | Canada)
This is a good and easy recipe. The main problem I had was that it is so good the way it is, I don't want to put the rum in it that I had intended. I am afraid it may ruin the taste. This is the first egg nog I have had that wasn't commercial, and the best! I also used egg beaters and sucralose. For those who want it thicker, I replaced about 1/2 cup of the low-fat milk with whipping cream. I don't have a blender so I just put everything in a 20 oz. glass with a lid and shook it very hard. I also added a couple of ice cubes to help thicken it more. For those with the vanilla problem, it is probably imitation vanilla vs. real vanilla. With the imitation you need to use more. I used two teaspoons with just 20 ozs. and I still could hardly taste it. - 13 Dec 2007 (Review from Allrecipes US | Canada)
It had pretty good flavour but we did have some problems with finding little bits of egg chunks while drinking....really gross. I don't think it was the recipe's fault though...they were easily removed with a strainer. Definately worth trying though...more rich than I would have expected with skim milk too. -Em - 09 Dec 2001 (Review from Allrecipes US | Canada)