Last year, we attempted to make our own egg nog. It was ok, but really thin. Alex really wanted to make some again over the Christmas break, but we didn't want to use that same recipe this year. Which one should we try? The cooked ones deliver a thicker product, and that's what we wanted. Since there were so many options, we decided to make two different recipes and compare.
This Cooked Egg Nog from About.com was one choice. My sister offered this Homemade Eggnog recipe from Food & Wine for another option.
While the Cooked Egg Nog was better than last year's attempt, the Homemade Eggnog was the clear and definite winner. We even made it again the next day, adding a splash of vanilla. With or without the alcohol, this is quite a tasty treat. Just make sure you keep the temperature really low, especially if you choose to skip the double boiler part and just cook it directly like I did. Otherwise, the egg could start to solidify, and nobody likes chunky egg nog.
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