My eggnog is lighter in color than in the picture from the recipe mostly because I skipped the yellow food coloring, and could in part be because I used Egg Beaters (made with all egg whites) instead of actual eggs - which, by the way, shaved 55 mg of cholesterol from each serving of eggnog, even though that was not the reason for the substitution in my case.
One thing I've learned the hard way, having made this several times, is that one must use one of the smaller/weaker burners on the stove when cooking the egg mixture, as a "PowerBurner" burns the egg quickly, even with constant stirring.
Today I am bringing one batch of spiked eggnog and one batch of "virgin" eggnog to Christmas dinner. I hope the family will enjoy this holiday favorite of mine as much as I do!
Happy holidays to all!
Recipe courtesy of:
Allrecipes (get the recipe here)