By Mikekey on December 12, 2012
"Tasty drink from the Seattle Times. You can use rum or brandy extract for the flavoring, if you do not want to the alcohol. Cook time does not include 2 hour chilling time."
Serving Size: 1 (170 g)
Servings Per Recipe: 4
"Yum! Different and delicious. I prefer my eggnog warm and with rum, so that is how I had it. I will be making this every Christmas season. Thank you for a new take on an old classic! Made for the Football pool, 2013"
"Well you knew that I was going to fall in love with this didn't you mike? I made it today with the intent of keeping it chilled until tomorrow (Christmas Eve). Don't get me wrong there will be some for the group, just not as much as I had originally thought *blush*. Simply lobe the spicing, I would never have thought of putting pepper in eggnog but I'm glad that someone else did! Thanks so much for sharing this eggnog twist that is now my current favorite. Going to use some to make my cranberry bread.....out of another batch of course, this one won't make it through Christmas, lol. Ooop's forgot to mention that I used Splenda for the sugar and made a double batch."