21 Comments
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Andrea's avatar

Can you make this without alcohol?

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Anna Vocino's avatar

absolutely. I put it in my coffee without the alcohol and it's amazing.

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Kurt Lepird's avatar

Can’t wait to try!! This looks fantastic

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Anna Vocino's avatar

it's a carrier for the alcohol, what's not to love?

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Kurt Lepird's avatar

The first eggnog I ever made was from the Better Homes and Garden Junior cookbook. That was the first cook book I ever used, yours will be the last I use NSNG

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wmarinoff's avatar

You’re the best, thanks Anna!!

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Anna Vocino's avatar

So glad you're here!!

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Chris Batcho's avatar

Anna thank you so very much can’t wait for the stack in January also #NSNG for life

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Anna Vocino's avatar

YASSSSS!!! 4LYFE!!

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Dave Rossbach Jr's avatar

Thank you for this Anna!

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Anna Vocino's avatar

Thanks for being here, friend!!!

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Linda Roderick's avatar

I am doing this!! Eggnog is my favorite. Every year I allow myself one glass. (Due to sugar). Hoping this recipe allows me to enjoy it a few times!

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Anna Vocino's avatar

hey listen, if you've been off the sugar for awhile, you won't miss it! Lemme know how it turns out.

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Michael Thompson's avatar

Anna, any troubleshooting tips? After recombining and simmer for close to 15 minutes it hasn’t thickened. It’s just very grainy with what I assume is cooked yolk.

Was careful to temper yolks. Unsure where it went sideways.

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Anna Vocino's avatar

sounds like at some point it got too hot, and it scrambled the eggs, or it could've had too much egg white left on the yolks.

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Michael Thompson's avatar

Looking at it, almost texture of grits 🤷‍♂️

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Desiree Beaver's avatar

I love the recipe it’s amazing. I was trying to remember what you and Vinnie were talking about for making custard out of this. It sounded amazing. Do you have any tips or remember what you told Vinnie?

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Anna Vocino's avatar

you could add in an extra egg yolk or two to make it a thicker custard—such a good treat to have on hand in the fridge! You could also put a packet of Knox gelatin in there for extra collagen. It would be sort of a cross between a custard and a panna cotta. Thanks, Desiree!!

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Desiree Beaver's avatar

Thanks so much for the reply. I think I am gonna go make two batches. And try everything you just suggested. You are amazing.

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Joe's avatar

Thank you, sounds delicious! If you bring it to a light boil with the egg in it, will they not curdle?

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Anna Vocino's avatar

That’s why you temper the eggs first and then stir constantly and you should be fine. And pouring thru the strainer at the end will get rid of any scrambled bits (there are always a few).

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