Comments on: Spiced Holiday Eggnog *

By: Shannon

Shannon — Wed, 01 Dec 2010 16:09:50 +0000

Stevia brands, whether powder or liquid, all vary in sweetness levels.

If you want to make it totally sugar-free, I would use the liquid stevia and just keep adding drops until it gets to the desired sweetness (start with about 30 drops and go from there). You can do this at the end when you mix everything together (after the cooking process).

Or another option, which may be a little bit better, would be to use about 1/4 cup of honey (add this during the cooking of the eggs and milk). When you mix the cooked milk mixture with the remaining ingredients you can always add some drops of the liquid stevia to adjust the sweetness level. This will hopefully give you the sweetness you want without having to use a lot of honey, which at times lends an undesirable taste to some foods (a strong honey flavor).

By: lisa

lisa — Wed, 01 Dec 2010 14:27:42 +0000

Hi,
I’m in Rwanda & don’t have access to powdered stevia- can you suggest a substitution? Could I use honey? I did bring with me some liquid vanilla stevia (drops), but I don’t know how many drops- do you?

By: Shannon

Shannon — Wed, 01 Dec 2010 00:32:37 +0000

Cooked eggnog is usually thicker from what I’ve seen. There is no problem eating raw eggs, as long as you know where they are coming from (good quality, healthy, free-roaming, pastured hens).

We just prefer the “cooked” eggnog due to the smooth-thick creamy texture.

By: Kim

Kim — Tue, 30 Nov 2010 19:33:46 +0000

I love eggnog – can’t wait to try it (and the ice cream). I’ve seen other recipes for eggnog that are not cooked. Do you know what the difference is? Is it just cooked so you aren’t consuming raw eggs?